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.
Keyword: ketogenic, spice cake
Servings: 1mug cake
1tablespoonbutter or coconut oil
1tablespoongranulated sweetener of choice
1/8teaspoonpumpkin pie seasoning (or blend of cinnamon, allspice and nutmeg)
1/8teaspoonvanilla extract or a pinch of vanilla bean powder
1tablespoonrefined coconut oil
1teaspoongranulated sweetener of choice
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.
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