Notes
Substitute 1 tablespoon of coconut flour with 3 tablespoons of almond flour if preferred. Substitute coconut oil for butter for a dairy-free option. Use granular sweetener for better texture and taste. Adjust sweetness to taste by increasing or decreasing the sweetener. For milk, use unsweetened almond milk or unsweetened coconut milk for a fully keto-friendly version
Method
Butter melting: Place the butter in a microwave-safe mug. Microwave for 10-20 seconds, or until melted. Wet ingredient mixing: Add the egg to the mug and whisk thoroughly with the melted butter. Stir in the milk and vanilla extract until fully combined. Dry ingredient preparation: In a small bowl, whisk together the flour, cocoa powder, sweetener, baking powder, and a pinch of salt. Ensure there are no lumps. Batter combining: Add the dry ingredients to the mug. Mix until a smooth, uniform batter forms. Microwaving: Microwave on high for 60-80 seconds, depending on your microwave's wattage. The cake is done when it has risen and the center is just set. Do not overcook to maintain a moist texture. Cooling and serving: Let the cake cool for 1-2 minutes. Enjoy it directly from the mug or turn it out onto a plate. Topping suggestions: Top with keto chocolate chips, chopped nuts, fresh berries, keto-friendly ice cream, or whipped cream as desired. Refrigerate: Store leftover mug cake covered in the refrigerator for up to 2 days. Reheat in the microwave for 15-20 seconds before serving. Freezing: Not recommended for freezing as the texture will become dense and lose its fluffy quality when thawed.