Coffee Mug Cake
This coffee mug cake is a delicious single serving keto coffee cake, ready in just one minute! Moist, fluffy and easily made in the oven.
Servings 1 mug cake
Calories 172kcal
Ingredients
For the mug cake
- 1 1/2 tablespoon coconut flour
- 1 tablespoon almond flour
- 1/2 teaspoon baking powder
- 1-2 tablespoon granulated sweetener of choice adjust to desired sweetness
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1 large egg
- 2 tablespoon milk of choice * See notes
For the optional streusel topping
- 1 tablespoon almond flour
- 1/2 teaspoon cinnamon
- 1 tablespoon granulated sweetener of choice
- 1 tablespoon almond butter can sub for any nut or seed butter
- 1 tablespoon milk of choice
Instructions
Microwave instructions
- In a small bowl, combine the dry ingredients and mix well.
- In a separate small bowl, combine the almond extract, milk, and the egg and whisk lightly. Add the mixture to the dry mixture and mix until just combined.
- Prepare the streusel topping. In a small bowl, combine the almond flour with the cinnamon and palm sugar and mix well. Add the almond butter and mix well until a thick, crumbly mixture is produced. Add a dash of dairy free milk if desired.
- Grease a microwave-safe bowl or ramekin and pour the batter in it. Top with streusel and microwave for 1-2 minutes, or until cooked through.
Oven Instructions
- Preheat the oven to 180C/350F. Grease a large ramekin and set aside.
- Follow directions as above and once ready, bake in the oven for 10-12 minutes, until a toothpick comes out clean.
Notes
* Start with 2 tablespoons of milk then adjust accordingly. If the batter is too thick, add more.
Coffee mug cake should be eaten fresh and enjoyed warm. Do not refrigerate or freeze for later.
Nutrition
Serving: 1mug cake | Calories: 172kcal | Carbohydrates: 7g | Protein: 11g | Fat: 12g | Sodium: 396mg | Potassium: 69mg | Fiber: 5g | Vitamin A: 270IU | Calcium: 245mg | Iron: 2mg | NET CARBS: 2g