Keto German Chocolate Mug Cakes
Sometimes you just need a quick snack! And with summer practically here that means I don’t often want to always have to heat the house up baking in the oven! So that is when I turn to MUG CAKES! Not only can I whip this up super fast in the microwave, but I can also make one at a time which helps me with portion control!
German Chocolate Mug Cakes
Makes 4 Servings
1 Serving: 303 Calories, 28g Fats, 5g Carbs, 7g Protein
Start to table time: Less than 15 mins
Cakes:
½ Cup almond flour
1 Tbsp coconut flour
1 egg white
2 eggs
1 Tbsp butter, melted
½ Tbsp heavy cream
½ tsp baking powder
¼ Cup unsweetened cocoa powder
½ Cup erythritol/monkfruit/allulose
1 tsp vanilla extract
Topping:
1/3 Cup erythritol/monkfruit/allulose
1/3 Cup heavy cream
1 egg yolk
2 Tbsp butter
½ Cup unsweetened coconut flakes
¼ Cup chopped pecans
¼ tsp vanilla extract
Directions:
1. In a small bowl mix together the egg white, vanilla extract, butter, and heavy cream. Then whisk in the remaining cake ingredients and mix well until smooth.
2. Divide the mixture evenly in 4 ramekins or 4 cupcake liners (liners you will want to cook in the oven vs microwave unless they are silicone ones that can stand on their own).
3. Microwave each (individually) for 1 min 15 seconds. Allow them to cool.
4. While the cakes cool mix together the heavy cream, yolk, butter, and vanilla extract for the topping in a small pot over medium high heat stirring often for 2 mins. Then fold in the remaining ingredients and reduce the heat to low. Continue stirring for 2 full mins. Divide the topping equally over all 4 cakes.
Tips:
1. To bake this in the oven you can bake them at 400F for 10-14 mins until a toothpick comes out clean.
2. You can make the mix in advance and place it in the ramekin covered and uncooked in the fridge and microwave it the day you want to enjoy it.
3. To make this dairy free, sub out heavy cream with coconut cream and coconut oil for the butter.
4. The topping can be served warm or cold.