Ingredients:
For the cake:
- 2 tablespoons unsalted butter
- 1 large egg yolk
- 1 tablespoon unsweetened almond milk
- 1/2 teaspoon cake batter flavoring or vanilla extract
- 2 tablespoons Vanilla Keto Chow
- 1 tablespoon coconut flour
- 1 tablespoon granulated allulose
- 1/4 teaspoon baking powder
- 1 teaspoon sugar-free sprinkles plus extra for decorating
For the frosting:
- 1 tablespoon unsalted butter melted
- 1 tablespoon heavy cream
- 1 tablespoon Vanilla Keto Chow
- 1 tablespoon granulated allulose
- 1 -2 drops cake batter or vanilla extract, optional
Directions:
- Place the butter in a microwave-safe mug and melt by heating in the microwave for 30-45 seconds. If the butter is hot, allow it to cool before mixing it with the egg yolk.
- Add the egg yolk, almond milk, and extract to the melted butter and stir well.
- Mix in the Keto Chow, coconut flour, allulose, and baking powder, then stir in the sprinkles.
- Microwave on full power for approximately one minute, until the cake is firm. It may look slightly uncooked on the top. Careful: the mug may be very hot. Allow the cake to cool.
- While it cools, make the frosting. Mix the melted butter, heavy cream, allulose, and Keto Chow, until smooth.
- Serve in the mug or turn out onto a small plate, frost, and decorate if desired.
Use a large mug so the cake has room to rise. No need to oil the mug; the cake should pull away from the sides as it bakes.
Nutrition Facts
Birthday Mug Cake
Serving Size
1 serving
Amount per Serving
Calories
516.67
% Daily Value*
Fat
45.73
g
70
%
Saturated Fat
27.7
g
173
%
Trans Fat
1.58
g
Polyunsaturated Fat
2.25
g
Monounsaturated Fat
13.37
g
Cholesterol
295.02
mg
98
%
Sodium
619.84
mg
27
%
Potassium
918.72
mg
26
%
Carbohydrates
25.85
g
9
%
Fiber
5.7
g
24
%
Sugar
2.28
g
3
%
Sugar Alcohol
16.01
g
Net Carbs
4.14
g
Protein
18.55
g
37
%
Vitamin A
2061.03
IU
41
%
Vitamin C
64.59
mg
78
%
Calcium
531.12
mg
53
%
Iron
1.94
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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