This easy keto mug cake is one of myself and my mother's favorite desserts. I make it with sugar but to be keto you should use a granulated sweetener.

Lulu Pritchett
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine butter and cream cheese in a mug and microwave on high for 1 minute 20 seconds. Add coconut flour, sweetener, and baking powder and mix until well combined. Mix in egg, maple extract, and vanilla extract, scraping down the sides of the mug. Press frozen raspberries into the mixture.

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  • Microwave on high until cake is cooked through, another 1 minute 20 seconds.

Cook's Note:

If you like to bake the mug cake in the oven, simply spoon batter into a muffin cup and bake at 350 degrees F (175 degrees C) for about 12 minutes.

Nutrition Facts

364 calories; 28.3 g total fat; 248 mg cholesterol; 482 mg sodium. 15.9 g carbohydrates; 11.1 g protein; Full Nutrition

Reviews

Rating: 4 stars
12/10/2019
A rather simple and quick dessert to satisfy your sweet craving. I'm not normally much of a fan of coconut flour as it tends to dry out and have a gritty texture but the frozen berries help with adding in moisture. First off please do not microwave cream cheese and butter together on high for 1:20! After only 25-30 seconds it was making popping sounds and spurting all over the microwave. Even removing it from the microwave and trying to stir it was causing it to explode everywhere. The moisture being released in the cream cheese is not a good mix for hot fat! I would highly suggest you do a lower power such as 50-60% and microwave in short increments stirring every 20 seconds or so. After adding the coconut flour it will soak up all the moisture in the butter/cream cheese mixture but no worries it'll turn out! Just be sure to stir or whisk very well once you add in the egg and extracts. I served this with a bit of whipped cream on top and a few more frozen berries. Yum! Read More
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