Ingredients:
- 4 tsp. unsalted butter divided
- 1 large egg(s)
- 1 Tbsp. freshly brewed espresso or strong coffee at room temperature, plus more for glaze
- 2 Tbsp. Mocha Keto Chow
- 4 tsp. powdered erythritol divided
- 1 Tbsp. coconut flour
- 1/4 tsp. baking powder
- 1 tsp. sugar-free chocolate chips
- heavy cream whipped for garnish optional
Directions:
- Place the butter in a 12 oz. microwave safe mug and microwave about 30 seconds, or until melted. Remove 1 tsp. of melted butter and set aside for the topping.
- If the butter is hot, allow it to cool to room temperature.
- Break the egg into the mug with the butter and beat well.
- Stir in 1 Tbsp. espresso.
- Add the Keto Chow, 3 teaspoons erythritol, coconut flour, and baking powder. Stir until combined.
- Gently place the chocolate chips together on the surface of the batter. They will sink in as the cake cooks.
- Place the mug in the microwave and cook on full power for 60-90 seconds or until the cake is doubled and shrinks away from the sides. Be careful when handling; it will be very hot.
- Let the cake cool for two minutes before removing it from the microwave.
- In a small bowl stir together the reserved butter and erythritol with 1/4 teaspoon espresso to make a glaze.
- Spread the glaze over the cooled mug cake and garnish with whipped cream if desired.
Nutrition Facts
Mochaccino Mug Cake
Serving Size
1 mug cake (4 oz.)
Amount per Serving
Calories
271.1
% Daily Value*
Fat
22.1
g
34
%
Saturated Fat
12.1
g
76
%
Trans Fat
0.6
g
Polyunsaturated Fat
1.29
g
Monounsaturated Fat
6.47
g
Cholesterol
231.5
mg
77
%
Sodium
444.2
mg
19
%
Potassium
602.47
mg
17
%
Carbohydrates
26.1
g
9
%
Fiber
3.1
g
13
%
Sugar
0.9
g
1
%
Sugar Alcohol
20.9
g
Net Carbs
2.13
g
Protein
14.8
g
30
%
Vitamin A
1033.11
IU
21
%
Vitamin C
36.03
mg
44
%
Calcium
322.4
mg
32
%
Iron
1.72
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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