Ingredients:
Cake:
- 1 Tbsp. unsalted butter
- 1 large egg
- 2 tsp. coffee cooled to room temperature
- 1 tsp. whiskey or another tsp. coffee
- 2 Tbsp. Irish Cream Keto Chow
- 1 Tbsp. coconut flour
- 1 Tbsp. powdered erythritol
- 1/4 tsp. baking powder
Topping:
- 1/4 cup heavy cream
- 1 tsp. Irish Cream Keto Chow
- 1 tsp. powdered erythritol
- 1/2 tsp. whiskey optional
- 1 hand held blender
Directions:
- Melt the butter in a microwave safe mug.
- Add the egg and beat well.
- Stir in the coffee and whiskey.
- Add the Keto Chow, coconut flour, erythritol, and baking powder and mix well.
- Microwave for 60-90 seconds. The cake should rise to the top of the mug, begin to shrink from the sides and be dry in the center.
- Allow the mug to cool in the microwave for one minute before removing it.
- Gently loosen the cake in the mug and transfer it to a small plate to cool.
- To make the topping, place the heavy cream in a small bowl, sprinkle the Keto Chow and erythritol over it and add the 1/2 teaspoon of whiskey, if using.
- Whip the cream with a whisk or handheld blender until it’s doubled in volume and holds a stiff peak.
- Top the mug cake with the whipped cream and enjoy.
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Nutrition Facts
Keto Coffee Mug Cake
Serving Size
1 serving
Amount per Serving
Calories
518.65
% Daily Value*
Fat
39.44
g
61
%
Saturated Fat
23.23
g
145
%
Trans Fat
1.2
g
Polyunsaturated Fat
2.08
g
Monounsaturated Fat
10.81
g
Cholesterol
292.87
mg
98
%
Sodium
820.77
mg
36
%
Potassium
1400.3
mg
40
%
Carbohydrates
32.57
g
11
%
Fiber
7.46
g
31
%
Sugar
9.26
g
10
%
Sugar Alcohol
20.01
g
Net Carbs
5.11
g
Protein
28.46
g
57
%
Vitamin A
632.22
IU
13
%
Vitamin C
86.65
mg
105
%
Calcium
673.82
mg
67
%
Iron
3.02
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
