There’s a time in every ketogenic life when you crave something sweet. Biscuits, brownies, cakes – but there’s nothing that’s quick to pre-make and low carb like this Keto Chocolate Mug Cake. Now I have a cake for you that is ready in just 4 minutes. It’s the moistest and fastest chocolate dream in a cup!
Ingredients for Keto Chocolate Mug Cake
2 tablespoons salted butter
1 ½ tablespoons xucker* or erythritol
2 tablespoons unsweetened cocoa powder
2 tablespoons almond flour*
2 teaspoons coconut flour*
½ teaspoon baking powder
¼ teaspoon vanilla extract
Put the butter in a cup that you will use. Heat the butter in the microwave for 20-25 seconds until it is mostly melted and hot.
Now add the xucker to the melted butter.
Now add 2 tablespoons of cocoa powder to the butter.
Now add the almond flour, coconut flour, baking powder and vanilla extract.
Finally, add the egg. It will help the chocolate cake rise.
Mix all the ingredients well until everything is well blended and there are as few lumps as possible.
Microwave the cake for 60-75 seconds.
While you are waiting for the cake to rise, whip some cream in a mixing bowl.
I use a hand blender for this – very quick, easy and delicious. Pour enough whipped cream into a container to cover the stand mixer blades. Blend for 20-40 seconds until the desired consistency is reached.
Let the cake cool for a moment and pour the whipped cream on top of the keto chocolate cupcake.
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