Really wanted something sweet and some coffee tonight after my dinner so I adapted this from a non low carb/Keto recipe. It’s not an overly sweet cake but it sure satisfied both my cravings.

KETO ESPRESSO MUG CAKE

Serves: 2

4 tbsp melted butter or ghee or you can use olive oil

2 tbsp milk of your choice, I used almond

1 large egg

2 tbsp instant espresso powder

2 tbsp coconut flour

1 tsp baking powder

1/2 tsp salt

3 tbsp granulated sweetener of your choice, I used 2 tbsp Erythritol + 5 drops of vanilla Stevia

A little butter to grease the dish

Put the butter/ghee/oil, milk, and egg in a bowl or jug and whisk together.

When fully combined add in the coconut flour, coffee, baking powder, salt and sweetener and whisk in again. The mixture is quite runny.

When all the flour lumps have gone spoon the mixture into a greased microwave safe dish. Or you can divide the mixture between 2 ramekins or cappuccino cups (serve in cups if using), but you must cook each cake separately.

Cook in the microwave for 2 – 21/2 minutes on 800W, allow to cool for a few minutes then turn out.

You could sift a little powdered sweetener over the cooled cakes for presentation.

Nutrition (Per serving)

Carbs: 5g

Fibre: 2g

Net Carbs: 3g