90 Second Keto Mocha Mug Cake
This recipe is designed to teach everyone how to make 90 second keto mocha mug cake
Servings 1 mug cake
Ingredients
- 11 grams (1 1/2 TBS) coconut flour
- 8 grams (1/2 TBS) cocoa powder
- 25 grams (2 TBS) granulated sugar substitute I use granulated monkfruit sweetener
- 1 tsp instant espresso or coffee powder
- 1/2 tsp baking powder
- 1 large room temperature egg
- 30 ml (2 TBS) coconut milk
- 14 grams (1 TBS) coconut oil, melted and cooled
- 1/2 tsp vanilla extract
- 33 grams (3 TBS) keto chocolate chips I used Lily's salted caramel chocolate chips
Instructions
- Lightly grease a 12 oz microwave safe mug with cooking spray. Combine all the dry ingredients in the prepared mug. Use a fork and stir the dry ingredients together until there are no lumps. Add the wet ingredients to the dry ingredients. Use the fork and stir everything together until a smooth batter forms.
- Gradually fold in the chocolate chips until evenly distributed. Scrape down the sides of the mug and smooth the top of the batter for an even top. Use a napkin and wipe and batter residue form the sides of the mug. Microwave on high 1 minute and 30 seconds until firm and a tester comes out clean.
- If not sure of the mug size place the mug on a paper plate while cooking to avoid overflow. Remove from the microwave. Allow to cool for 2 to 3 minutes. If desired top the cake with whipped cream or the topping of choice. Serve this warm or at room temperature.