Description

This Keto Coffee Cake Mug Cake is a quick and delicious low-carb dessert perfect for satisfying your sweet tooth without breaking your diet. Made with almond and coconut flours, erythritol for sweetness, and a mix of warming cinnamon and vanilla, this moist mug cake can be whipped up in just minutes using your microwave. Optional walnuts add a nice crunch, making it a perfect single-serving treat for keto enthusiasts.

Ingredients

Scale

Dry Ingredients

2 tablespoons almond flour
1 tablespoon coconut flour
1 tablespoon erythritol
1/4 teaspoon baking powder
1/4 teaspoon cinnamon

Wet Ingredients

1 tablespoon unsalted butter, melted
1 egg
1 tablespoon heavy cream
1/2 teaspoon vanilla extract

Optional

2 tablespoons chopped walnuts

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Instructions

Combine dry ingredients: In a microwave-safe mug, thoroughly mix the almond flour, coconut flour, erythritol, baking powder, and cinnamon to ensure even distribution of leavening and spices.
Add wet ingredients: Pour in the melted butter, egg, heavy cream, and vanilla extract. Stir the mixture until it becomes smooth and uniform with no lumps.
Incorporate walnuts: Gently fold in the chopped walnuts if using, making sure they are evenly distributed throughout the batter.
Microwave to cook: Place the mug in the microwave and cook on high power for 60 to 90 seconds. Check doneness with a toothpick or skewer; the cake should be set but moist.
Cool and serve: Allow the mug cake to cool slightly before eating to avoid burns and to let the texture set.

Notes

Cooking times may vary depending on microwave wattage; adjust accordingly.
For a nut-free option, omit walnuts or substitute with seeds like pumpkin or sunflower.
Make sure to use a microwave-safe mug to prevent hazards.
Erythritol can be swapped for another keto-friendly sweetener if preferred.
Serve warm for best flavor and texture.