Keto Spice Mug Cake
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.
Servings: 1 mug cake
Ingredients
Mug Cake
- 1 tablespoon butter or coconut oil
- 1 tablespoon coconut flour
- 1 tablespoon granulated sweetener of choice
- 1 large egg
- 1/4 teaspoon cinnamon
- 1/8 teaspoon pumpkin pie seasoning (or blend of cinnamon, allspice and nutmeg)
- 1/4 teaspoon molasses
- 1/8 teaspoon vanilla extract or a pinch of vanilla bean powder
Optional Frosting
- 1 tablespoon refined coconut oil
- 1 teaspoon granulated 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