Description
A fiber-boosted, single-serving keto cake with deep coffee and warm spice, ready in minutes.
Ingredients
Scale
Mocha Cake Base
- 3 ½ tablespoons superfine blanched almond flour
- 4 ½ teaspoons granular erythritol (or monk fruit/erythritol blend)
- ½ teaspoon instant espresso powder
- 1 teaspoon ground flaxseed meal
- ⅛ teaspoon ground cinnamon
- ⅜ teaspoon baking powder
Wet Ingredients & Binders
- 1 large egg (lightly beaten)
- ½ tablespoon unsalted butter (melted)
- ½ tablespoon avocado oil
- ¼ teaspoon pure almond extract
Instructions
- In a wide, microwave-safe mug (minimum 12-ounce capacity), combine the wet ingredients: the lightly beaten egg, melted butter, avocado oil, and almond extract. Whisk thoroughly with a fork until homogenous.
- Add all components from the “Mocha Cake Base” (almond flour, erythritol, espresso powder, flaxseed, cinnamon, and baking powder) directly into the mug. Stir vigorously until the batter is smooth and no dry pockets remain. Let the batter rest for 30 seconds to hydrate the flour and flax.
- Microwave on high power for 80-90 seconds (for an 1100-watt microwave). The cake will puff up significantly before settling. It is done when the top is springy to the touch. Allow it to cool for 1-2 minutes before enjoying.
Notes
Nutrition Facts (entire mug): Calories: 357 kcal | Total Fat: 31.9 g (Saturated Fat: 7.3 g) | Total Carbs: 7.9 g (Fiber: 3.5 g, Sugars: 1.4 g, Net Carbs: 4.4 g) | Protein: 12.3 g | Sodium: 245 mg
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 357