A very delicious keto Mocha Mug Cake that is so tasty, you'll be wanting to make this everyday. It's super easy and quick to make, and is microwaved in 90 seconds. Throw it all in a jug or a mug and voila your done! Nobody will ever know that this sweet snack is dairy-free, nut-free, gluten-free, and sugar-free.

Do you ever feel like whipping together a treat first thing in the morning or for supper, but don't do it because it's too time consuming? This mug cake fixes it all, in less than 5 minutes you'll have the most tastiest treat ever and it's healthy.

Mocha is the meaning for coffee and chocolate. The quantities of both needs to be perfectly measured because you don't want either flavour to be drowned out. You will be please with this combination.

Topping it with your favourite yogurt or even cream provides a yummy truffle experience. If you're in the mood for experimenting, try it with our homemade Vanilla Coconut Yogurt.

Chef’s Mocha Mug Cake Tips

If you don’t have a big appetite, then this recipe is good as a small sweet snack between two persons. However, should you be really hungry, then this cake can be eaten in one sitting without ever feeling guilty.

Did you know that cacao powder has a milder taste compared to cocoa? Either is fine to use in this recipe, but cocoa gives this cake a deeper depth of flavour.

You don’t need a bunch of tools to make this cake. A Pyrex jug and a fork is all you need to mix it together. Pop the jug straight into the microwave as is or divide it into  2 mugs that are microwavable safe.

This cake was developed solely for the microwave not to the oven. It’s best not to over microwave it because it’ll diminish the fluffiness making it quite dry…1 minutes 40 seconds is the best timing. If microwaving isn’t your thing, then pop it into the oven for approximately 10 minutes on medium heat.

Mocha Mug Cake

Keto Mocha Mug Cake Recipe

Prep: 2 min

Cook: 1.40 sec

Freeze: Yes

Servings: 2

Fat: 19g

G. Carbs: 28g

N. Carbs: 6g

Protein: 8g

Fibre: 9g

Kcal: 256

Course: Dessert

Cuisine: British

Difficulty: Easy

By: Pure Bootiful


CHEF’S NOTES:

Nutritional calculations are per person, are rounded off estimates and exclude optional extras. If you use other ingredients or quantities, the results can’t be guaranteed.


Note: Erythritol is an alternative to cane sugar, it is a type of sugar alcohol that the body can't digest into glucose so it does not spike blood sugar. It has a glycemic index of 0 and is effectively 0 net carbs. Therefore, it is completely subtracted from the net carbs.

Kitchen Tools: 1/2 Litre Pyrex Jug or 2 Large Mugs, Fork


INGREDIENTS:

  • 3 tsp (slightly rounded) instant ground coffee
  • 2 tsp Hot Water
  • 2 tbsp Cashew Milk (or other)  
  • 1 medium Egg  
  • 3 tbsp Organic Coconut Flour
  • 2 tsp Organic Cocoa Powder
  • 2 tbsp melted Extra Virgin Coconut Oil (butter can be used)
  • Pinch of Himalayan Salt
  • 1 tsp Baking Powder
  • 2 tbsp Erythritol
  • Optional garnish: ground Erythritol or Swerve

DIRECTIONS:

  • Melt the coconut oil in the microwave for 30 seconds.
  • In a jug add the coffee and hot water to dissolve.
  • Add the milk, then mix together.
  • Add the egg and beat with a fork.
  • Add all the dry ingredients and mix together thoroughly.
  • Add the coconut oil and mix together.
  • Divide into two mugs or use the jug.
  •  Microwave for 1.30 min.
  • Top with ground swerve or erythritol.
  • Serve and enjoy!
About the Author Sharon

A loving mum, wife, a crazy Husky lover and loving life. Passionate about helping people achieve beautiful health for a lifetime... One life at a time!

  • There are so many similar recipes online but I thought I’d give this one a shot because it sounded really nice. I really liked the flavour and there was no eggy aftertaste. If anything it became a little dry after storing it, but that was on the third day so maybe it was expected. I will definitely make this again.

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