Awesome Keto Mug Cake
Looking for Keto Mug Cake!! When you want something sweet, Do you ever have those moments? Maybe it’s one other person or just you living in your home and for a lot of desserts, you really don’t have a need. That’s where low carb desserts come in super handy when you have a small batch.
To date, these Keto chocolate lava cakes are my favorite small batch recipe and I’ve made this small batch chocolate chip cookie recipe, that’s saying a lot given the number of times.
Previously I made Avocado Chocolate Pudding. But that name doesn’t do it justice, It’s a keto Lava mug cake! It’s a gooey, warm, fluffy, sweet, molten cool lava cake. It only has 4g of net carbs, insanely simple to make for the entire little cake. Yes, Considering you never heard of number, To create something like an icy cool lava cake, I added a scoop of vanilla Breyer’s carb-smart ice cream, you can do that too! But in this keto mug cake recipe, its something different.
Want to Make this delicious low carb dessert
The slightly molten center and the melting ice cream underneath join together, when you flip it onto a plate and crack it open, and create the king of keto desserts! The entire keto mug cake has a fluffy, soft, and super moist texture- owing to the fact that it’s gluten-free and flourless. if it satisfied mine, It will definitely satisfy anyone’s sweet tooth!
Check Nutrition Facts Here
Keto Mug Cake
- 1 medium egg
- 2 tbsps cocoa powder
- 1-2 tbsp erythritol
- 1/4 tsp baking powder
- 1 pinch salt
- 1 tbsp heavy cream
- 1/2 tsp vanilla extract
- If you're using an oven, preheat your oven, to 350°F. Combine your cocoa powder and erythritol and whisk to remove any clumps. To make the consistency of our cake much smoother.
- Beat your egg until a little fluffy (In a different bowl). To help coax the cake to rise, you need the aeration of the beaten egg since your lava cake is flourless.
- Then add your egg, vanilla extract and heavy cream to the cocoa mixture and erythritol. Add your baking powder and salt as well.
- Now into the mug, spray a little cooking oil, pour your batter in and at 350° F, bake for about 10-15 minutes. If you want flow lava then do not overcook the cake. The top of the cake should be pretty jiggly but set.
- You can also microwave your mug cake (as an alternative) for about a minute. So once the minute is up (Note: All microwaves are different) check up on your cake and put it back in for 10 seconds (intervals), if it’s still not solid but jiggly on top.
- Now how to enjoy it it’s up to you. You can let it cool until you can touch the mug without burning yourself or eat your lava cake straight out of the mug or top it off with whipped cream, ice cream, or all kinds of goodies.
- Add a scoop of ice cream to the top, while still hot and in the mug. To help the cake unstick, wedge a knife along the sides of the mug and place a plate onto the mug.
- Hold the mug and plate firmly together and flip upside down so that the mug should be face down on the plate. Tap a few times on the bottom of the mug and the cake, and without a problem, it should slide off onto the plate.
- Now underneath the warm lava cake, your ice cream is smooshed and will melt just a little. It warm insides and the ice cream should ooze out beautifully when you break into the lava cake. Don’t delay, before someone gets to it first, scoop it all up and eat it!