This keto Oreo Mug Cake is basically what would happen if an Oreo and a piece of cake made a baby. It’s made in the microwave in less than 5 minutes, and the whole thing has less than 3 net carbs.
1 Tablespoon (14g) melted butter
1 Teaspoon (4g) coconut oil
½ Tablespoon (7g) almond milk
3 Heaping Tbsps (30g) Confectioner’s Swerve
Pinch of salt
1/2 Tbsp (7g) melted butter
1 large egg
¼ Teaspoon (1g) vanilla extract
¼ Cup (28g) almond flour
2 Heaping tablespoons (20g) Confectioners Swerve
1 Tablespoon (5g) unsweetened dark cocoa powder
½ Teaspoon (2g) baking powder
Pinch of salt
Add all of the cream filling ingredients to a small dish and mix until combined.
Once combined set that small dish aside, and start working on the cake.
In a large measuring cup add all of the cake ingredients, and mix until thick/combined.
Now coat an 8oz. ramekin with baking spray, and pour the cake batter into it.
Cook in the microwave for 30 seconds, check on it and cook for another 15-ish seconds.
You want the cake to be slightly underdone – it will finish cooking as it cools.
Once the cake cools, cut it in half, and invert the cake – you want the inside part to be the top and bottom of it.
Add the cream filling to the bottom part of the cake, and then add the top to it.
*** COOKING IN THE OVEN ***
Cook in the oven at 350 F. for around 10-15 minutes.
Once you can insert a toothpick into the middle of it, and remove it clean, it’s done.
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