This is the best cake ever: it has a soft, moist crumb texture with a wonderful melt-in-the-mouth flavour. It is so good that it is addictive; here is the recipe. Forget all those heavy mug cakes, this is the only recipe you need. In fact, forgo dinner and go straight to the cake! I am now looking for the best Keto ice-cream recipe to go with it. If you go on the website you can scale the ingredients up which is useful. Stay safe and eat low carb mug cake makes more sense than some of the government’s messages! These are worrying times, you deserve a Keto treat. Enjoy!
Approximate nutrition information per serving (not including toppings): Per mug (1/2 recipe) 262 calories, 24g fat, 4g net carbs, 8g protein. Per baking cup (1/4 recipe) 131 calories, 12g fat, 2g net carbs, 4g protein.
- 2 Tbsp butter, melted (I used lactose-free butter)
- 2 Tbsp sweetener (I used Erythritol)
- 1 Tbsp coconut flour
- 1/4 cup almond flour
- pinch of salt
- 1/2 tsp baking powder
- 1 egg
- 2 Tbsp unsweetened almond milk or other dairy-free milk
- 1/2 tsp caramel extract (I couldn’t find this on Amazon so I used Maple Syrup extract – this one which is excellent)
- 1/4 cup shredded granny smith apple (I grated any apple available)
- 1 Tbsp walnuts, chopped (optional: I didn’t add nuts)
- In a medium-sized microwave-safe bowl, melt the butter. Then add the rest of the ingredients and stir to combine thoroughly.
- Spoon the batter into 2 mugs, or 4 small paper baking cups.
- Microwave for 1 minute on high if using the baking cups, 1 minute and 30 seconds if cooking both mugs. Check for doneness and if still liquid in the centre microwave for 15 second increments until just set. (I used the 15 second increments until set).
- Serve warm.
- Ice cream and toppings are optional and not included in nutrition info.
- I used whipped plant-based double cream and drizzled a small amount of Sukrin Fibre gold syrup on top.