Mochaccino Mug Cake
With an espresso kick, a chocolate center, and sweet espresso glaze, breakfast doesn’t get more luxurious than this.
Servings: 1 4 oz mug cake
Calories: 271.1kcal
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
Serving: 1mug cake | Calories: 271.1kcal | Carbohydrates: 26.1g | Protein: 14.8g | Fat: 22.1g | Saturated Fat: 12.1g | Polyunsaturated Fat: 1.29g | Monounsaturated Fat: 6.47g | Trans Fat: 0.6g | Cholesterol: 231.5mg | Sodium: 444.2mg | Potassium: 602.47mg | Fiber: 3.1g | Sugar: 0.9g | Vitamin A: 1033.11IU | Vitamin C: 36.03mg | Calcium: 322.4mg | Iron: 1.72mg | Sugar Alcohol: 20.9g | Net Carbs: 2.13g