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This easy keto mug cake is one of myself and my mother’s favorite desserts. I make it with sugar but to be keto you should use a granulated sweetener.
Ingredients
- 1 tablespoon butter, melted
- 2 tablespoons full fat cream cheese
- 2 tablespoons coconut flour
- 1 tablespoon granular sucralose sweetener (such as Splenda®)
- ½ teaspoon baking powder
- 1 medium egg
- ¼ teaspoon maple extract, or more to taste
- 3 drops vanilla extract
- 6 frozen raspberries (Optional)
Directions
Step 1
Combine butter and cream cheese in a mug and microwave on high for 1 minute 20 seconds. Add coconut flour, sweetener, and baking powder and mix until well combined. Mix in egg, maple extract, and vanilla extract, scraping down the sides of the mug. Press frozen raspberries into the mixture.
Step 2
Microwave on high until cake is cooked through, another 1 minute 20 seconds.
Cook’s Note:
If you like to bake the mug cake in the oven, simply spoon batter into a muffin cup and bake at 350 degrees F (175 degrees C) for about 12 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 1 | |
| Calories 364 | |
| % Daily Value * | |
| Total Fat28g | 36% |
| Saturated Fat16g | 82% |
| Cholesterol248mg | 83% |
| Sodium482mg | 21% |
| Total Carbohydrate16g | 6% |
| Dietary Fiber7g | 26% |
| Total Sugars2g | |
| Protein11g | |
| Vitamin C3mg | 14% |
| Calcium191mg | 15% |
| Iron2mg | 9% |
| Potassium111mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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