Keto mug cakes are ideal for busy health-conscious dieters who follow a whole foods based paleo approach. They can be prepared in a fraction of time and are great when you crave something sweet.
Compared to traditional mug cakes, this cake is rich, chocolatey and tastes just like your favourite brownie. It’s low in net carbs, high in fibre and high in healthy fats. Remember to add a dash of cinnamon and coffee – they do make a difference as they both enhance the flavour of any chocolate treats.
- 2 large squares dark chocolate, grated (20 g/ 0.7 oz)
- ¼ cup cacao powder (22 g/ 0.8 oz)
- 2 tbsp ground chia seeds (16 g/ 0.6 oz)
- ½ tsp cinnamon
- 1 tsp gluten-free baking powder
- pinch sea salt or pink Himalayan salt
- 4 tbsp Erythritol or Swerve (40 g / 1.4 oz)
- 1 large egg
- ¼ cup freshly brewed regular or decaf coffee (60 ml/ 2 fl oz)
- ¼ cup melted virgin coconut oil (60 ml/ 2 fl oz)
- Place all the grated chocolate and dry ingredients in bowl and combine well.
- Add the egg, coconut oil and coffee. Mix until combined.
- Divide the mixture between 2 mugs. The mug cake will raise when cooked so use a large enough mug or cup (fill it up to no more than half).
- Microwave on high for 70-90 seconds, until cooked through.
Nutritional values (per mug cake)
|of which Saturated||28.3||grams|
|Magnesium||82||mg (20.5% RDA)|
|Potassium||308||mg (15.4% EMR)|
Macronutrient ratio: Calories from carbs (7%), protein (8%), fat (85%)
Recipe By Martina Slajerova