Keto Chocolate Mug Cake
Equipment
- Microwave oven
Servings: 3 mugs
Calories: 285kcal
Ingredients
For the Mug Cakes:
- 2 eggs
- 2 tbs sour cream
- 1,5 tbs olive oil, extra virgin
- 2,5 tbs coconut flour
- 2 tbs cocoa powder
- 3 tbs xylitol
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- 9-10 raspberries, frozen or fresh
For the topping:
- ½ cup / 120 ml greek yogurt
- 1 tbs xylitol
Instructions
Cakes:
- In a small bowl combine coconut flour, cocoa powder, baking powder and xylitol. Whisk very well with a fork, to remove any lumps.
- In a medium bowl whisk together eggs, sour cream, olive oil and vanilla extract until smooth. Gradually add the dry ingredients, whisking gently until absorbed.
- Distribute the batter between 3 mugs or ramequins, half filling them. Insert 3-4 raspberries inside each mug.
- Bake each cake separately in the microwave for about 60 seconds at high. Top each mug cake with a tablespoon of greek yogurt topping.
Topping:
- Whisk together greek yogurt and xylitol until smooth and creamy.
Notes
- Instead of raspberries you can use other berries. Bigger fruits like strawberries need to be chopped.
- If after 60 seconds of baking in the microwave you see any liquid batter remaining in the mug cake, bake for 5-10 seconds more.
- If you don’t have a microwave, alternatively you can bake the mug cakes in the oven at 350 degrees F / 180 degrees C for about 20-25 minutes.
Nutrition
Calories: 285kcal | Carbohydrates: 23.4g | Protein: 10.1g | Fat: 18.1g | Saturated Fat: 5.7g | Fiber: 7.1g | Sugar: 1.3g
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