Keto Brownie Mug Cake
ChefKetogenic.comDifficultyBeginnerOne of the best parts about the ketogenic diet is the fact that there are tons of keto-friendly alternatives for all of your favorite recipes. Swapping out sugar-filled cake and brownies for keto-friendly alternatives is simple, but they are still desserts that need to be baked. When your running low on time or energy and just want a quick, keto-friendly dessert, this keto mug cake recipe is the perfect option! It is quick, simple, and packed full of delicious brownie flavor!
Servings 1
Serving size 1 mug cake
Net Carbs
- Amount Per Serving
- Calories 466
- % Daily Value *
- Total Fat 35.2g46%
- Protein 31.7g
- Total Carbohydrate 12g5%
- Dietary Fiber 6.3g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
In a large bowl, whip the heavy cream with a whisk until stiff peaks form, 2 to 3 minutes.
Gently fold in the erythritol. Set aside in the refrigerator until needed.
Sift the protein powder, MCT oil powder, baking soda, and salt into a mixing bowl.
In a blender, pulse the almond milk, vanilla extract, egg, and cocoa powder until smooth. While whisking, pour the almond milk mixture into the dry ingredients and continue to whisk until smooth.
Gently fold this mixture into the sweetened whipped cream.
Pour the batter into a 16-ounce or larger mug, leaving at least 2 inches of space at the top. Cover with plastic wrap and microwave on high for 1 minute.
Remove from the microwave and carefully lift off the plastic wrap (it will be hot, so be careful not to get a steam burn).
Place the mug back in the microwave, uncovered, and microwave on high for 30 to 45 seconds, until a toothpick inserted in the middle of the cake comes out clean.
Top your keto mug cake with chopped nuts (if desired) and serve hot.
Ingredients
Ingredients
Directions
Directions
In a large bowl, whip the heavy cream with a whisk until stiff peaks form, 2 to 3 minutes.
Gently fold in the erythritol. Set aside in the refrigerator until needed.
Sift the protein powder, MCT oil powder, baking soda, and salt into a mixing bowl.
In a blender, pulse the almond milk, vanilla extract, egg, and cocoa powder until smooth. While whisking, pour the almond milk mixture into the dry ingredients and continue to whisk until smooth.
Gently fold this mixture into the sweetened whipped cream.
Pour the batter into a 16-ounce or larger mug, leaving at least 2 inches of space at the top. Cover with plastic wrap and microwave on high for 1 minute.
Remove from the microwave and carefully lift off the plastic wrap (it will be hot, so be careful not to get a steam burn).
Place the mug back in the microwave, uncovered, and microwave on high for 30 to 45 seconds, until a toothpick inserted in the middle of the cake comes out clean.
Top your keto mug cake with chopped nuts (if desired) and serve hot.
Notes
