mug cake

Mochaccino Mug Cake

With an espresso kick, a chocolate center, and sweet espresso glaze, breakfast doesn’t get more luxurious than this.

Prep Time5

Cook Time1

Total Time6

Course: Desserts

Keyword: Chef Taffiny Elrod, Mocha

Keto Chow Flavor: Mocha

Recipe Creator: Chef Taffiny Elrod

Servings: 4 oz mug cake

Calories: 271.1kcal

Author: Taffiny Elrod

Ingredients

4 tsp. unsalted butter divided
1 large egg
1 Tbsp. brewed espresso or strong coffee 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
Whipped cream 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 Facts

Mochaccino Mug Cake

Serving Size

1 mug cake

Amount per Serving

Calories

271.1

% Daily Value*

Fat

22.1

Saturated Fat

12.1

Trans Fat

0.6

Polyunsaturated Fat

1.29

Monounsaturated Fat

6.47

Cholesterol

231.5

Sodium

444.2

Potassium

602.47

Carbohydrates

26.1

Fiber

3.1

Sugar

0.9

Sugar Alcohol

20.9

Net Carbs

2.13

Protein

14.8

Vitamin A

1033.11

Vitamin C

36.03

Calcium

322.4

Iron

1.72

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photography by Sarah DeYoung

Chocolate Peanut Butter Keto Chow Lava Cake

START COOKING

Print Recipe Pin Recipe

Chocolate Peanut Butter Keto Lava Cake

Chocolate and Peanut Butter has got to be one of the greatest flavor combinations ever known. This little cake is just enough for one indulgent portion. Rich chocolate and silky peanut butter melting together in the perfect dessert.

Prep Time5

Cook Time20

Total Time30

Course: Desserts

Keyword: Chef Taffiny Elrod, Chocolate Peanut Butter

Keto Chow Flavor: Chocolate Peanut Butter

Recipe Creator: Chef Taffiny Elrod

Servings: lava cake

Calories: 356.8kcal

Video

Author: Nicholas Murphy

Ingredients

1 tablespoon unsweetened peanut butter
1 teaspoon unsalted butter softened
1 teaspoon confectioner’s style sweetener
1 large egg
1 tablespoon unsalted butter melted
1/2 teaspoon pure vanilla extract
2 tablespoons Chocolate Peanut Butter Keto Chow or another flavor if preferred
1 tablespoon confectioner’s style sweetener
1 teaspoon cocoa powder preferably Dutch process
1/2 teaspoon baking powder
1 small square dark chocolate or 2-3 sugar-free chocolate chips

Instructions

Preheat oven to 325
Butter a small (about 6 ounce) oven proof ramekin or bowl
In a small bowl mix the peanut butter, unsalted butter, and confectioner’s sweetener together and set aside
In another bowl beat the egg, then mix in the melted butter, and vanilla extract
Add the keto chow, sweetener, cocoa powder and baking powder
Mix everything together until you have a smooth batter
Place about two-thirds of the batter in your prepared ramekin then put the peanut butter mixture in the center of the batter and press it down lightly. Push the square of chocolate chips into the center of the peanut butter.
Pour the rest of the batter over the peanut butter and smooth over so that the top is even and the peanut butter is completely covered.
Bake in the preheated oven for 20 minutes. The cake should be firm and slightly risen around the edges but still slightly soft in the center.
Allow the cake to cool for about five minutes. Gently pull it away from the edges of the ramekin. Top the ramekin with a small plate and turn it over gently shaking it if necessary, to release the cake.
Garnish with a sprinkle of confectioner’s sweetener and whipped cream if desired.

Notes

Yield: one lava cake

Taffiny Elrod March 2019

Nutrition Facts

Chocolate Peanut Butter Keto Lava Cake

Serving Size

122.3 g

Amount per Serving

Calories

356.8

% Daily Value*

Fat

30.5

Saturated Fat

13.4

Trans Fat

0.62

Polyunsaturated Fat

2.91

Monounsaturated Fat

11.4

Cholesterol

228.67

Sodium

465.55

Potassium

435.29

Carbohydrates

29.7

Fiber

3.5

Sugar

1.78

Sugar Alcohol

21.8