Coco-Mocha Mug Cake

I just returned from vacation and I'm not quite ready to stop being on vacation! This afternoon, to extend the fun experience, I made this marvelous Keto Mug Cake and ate the whole thing for my lunch. It's grain-free, sugar free and easily can be made dairy free (by substituting ghee for the butter), but it's far from flavor free! The combination of coconut, coffee and chocolate is so delicious. Since Mug Cakes are "baked" in the microwave and can be whipped up in a matter of minutes, I can be spontaneous and carefree about having one. This tender cake is similar to a sweet indulgence I was tempted to have while on vacation, but without all the gluten, sugar, carbs or guilt! Mmmm...this was a great way reward myself for having made healthy choices on my trip and to welcome myself back home.

Coco-Mocha Mug Cake

Makes 2 servings

1-1/2 tablespoons butter, melted (or ghee for dairy free)

2 tablespoons almond flour/meal

2 teaspoons coconut flour

1 tablespoon unsweetened cocoa powder

1/2 teaspoon instant coffee (or substitute 1 tablespoon strong brewed coffee and omit the coconut milk)

2 teaspoons LaKanto Monkfruit sweetener (or other erythritol sweetener)

1/4 teaspoon stevia powder (I used Sweet Leaf brand)

A pinch of salt

1 tablespoon unsweetened shredded coconut

1/2 teaspoon baking powder

1 large egg

5 drops dark chocolate stevia or regular (I used NOW Better Stevia brand)

1 tablespoon coconut milk

Optional toppings (pictured): shaved or chopped dark chocolate (70% or higher), toasted unsweetened shredded coconut or flakes. (Optional toppings are not included in nutritional information.)

1. Prepare your mug by melting the butter or ghee in it (microwave for 15 seconds or so); set aside to cool slightly while you prepare the batter.

2. In a small mixing bowl, combine the almond meal, coconut flour, cocoa powder, instant coffee (if using), sweeteners, salt, shredded coconut, and baking powder until well mixed.  Add the melted butter, egg, stevia drops and coconut milk.  With a fork or whisk, stir until well combined.

3. With a paper towel, coat the inside of your mug with any melted butter still remaining in the mug. Pour in batter and microwave for about 45 seconds until cake is done and springs back when touched near the center. (The time needed for cooking may vary, depending on the mug you use and the wattage of your microwave. It's best to begin with 45 seconds and, if more cooking is needed, microwave in 10 second intervals until done.)

4. Allow to cool in the mug for at least 1 minute, then invert cake onto a serving dish and cool for an additional few minutes until warm, but not too hot.  Sprinkle with optional toppings, if desired. Serve immediately. Store any leftovers in an airtight container at room temperature and eat within 1 day. This recipe makes 2 servings.

Nutritional Information per serving (1/2 recipe without optional toppings): 191 calories, 7.4 g carbohydrate (2.6 g dietary fiber, 0.8 g sugars, 4 g sugar alcohol), 17.5 g total fat (8.9 g saturated fat, 0 g trans fat), 116 mg cholesterol, 172 mg sodium, 120 mg calcium, 137 mg potassium, 5.8 g protein. Net carbs per serving: 4.8 grams

Recipe by Kathy Sheehan, copyright 2016.

All rights reserved. Do not reprint without author's permission.