If you're looking for a flavorful dessert or breakfast, you are in the right place! This keto spice mug cake is quick and delicious. Low-carb, paleo, gluten-free, grain-free, dairy-free.
Prep Time3mins
Cook Time2mins
Total Time5mins
Cuisine: American
Keyword: ketogenic, spice cake
Servings: 1mug cake
Ingredients
Mug Cake
1tablespoonbutter or coconut oil
1tablespooncoconut flour
1tablespoongranulated sweetener of choice
1largeegg
1/4teaspooncinnamon
1/8teaspoonpumpkin pie seasoning (or blend of cinnamon, allspice and nutmeg)
1/4teaspoonmolasses
1/8teaspoonvanilla extract or a pinch of vanilla bean powder
Optional Frosting
1tablespoonrefined coconut oil
1teaspoongranulated sweetener of choice
Instructions
For Mug Cake
Melt butter in a ramekin or mug in 20 second increments until melted.
Mix in all other ingredients, making sure that the egg is fully incorporated. I recommend using a fork and really whipping it until you don't see any egg whites at all. This helps the texture tremendously.
Microwave for 90 seconds to 2 minutes, depending on the power of your microwave.
For Optional Frosting
While the mug cake is cooling, mix coconut oil and sweetener together in a bowl. If your coconut oil is very cold, you may need to microwave it for 5-10 seconds to soften it. Watch closely that it does not melt in the microwave, you just want it soft and spreadable. If your coconut oil is liquid, you will want to put into the freezer until it reaches a frosting-like consistency. Be sure to stir often and watch closely so it does not become too hard. Top the cooled mug cake with the frosting.
Notes
Nutrition Facts (per mug cake, without frosting): 208 calories, 17 g total fat, 18 g total fat, 2 g fiber, 12 g non-glycemic sugar substitutes (4 g net carbs), 7 g protein