Mochaccino Mug Cake
With an espresso kick, a chocolate center, and sweet espresso glaze, breakfast doesn’t get more luxurious than this.
Ingredients
- 4tsp.unsalted butterdivided
- 1largeegg(s)
- 1Tbsp.freshly brewed espressoor strong coffee at room temperature, plus more for glaze
- 2Tbsp.Mocha Keto Chow
- 4tsp.powdered erythritoldivided
- 1Tbsp.coconut flour
- 0.25tsp.baking powder
- 1tsp.sugar-free chocolate chips
- heavy creamwhipped for garnish optional
Instructions
- 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
Serving: 1mug cake (4 oz.)Calories: 271.1kcalCarbohydrates: 26.1gProtein: 14.8gFat: 22.1gSaturated Fat: 12.1gPolyunsaturated Fat: 1.29gMonounsaturated Fat: 6.47gTrans Fat: 0.6gCholesterol: 231.5mgSodium: 444.2mgPotassium: 602.47mgFiber: 3.1gSugar: 0.9gVitamin A: 1033.11IUVitamin C: 36.03mgCalcium: 322.4mgIron: 1.72mgSugar Alcohol: 20.9gNet Carbs: 2.13g