Spooky Keto Chocolate Mug Cake
Ingredients
Mug Cakes:
- 2 large eggs
- 4 tbsp granulated Erythritol, Swerve or Allulose (40 g / 1.4 oz)
- 1/4 tsp unsweetened vanilla extract
- 1/3 cup almond flour (33 g/ 1.2 oz)
- 1 1/2 tbsp coconut flour (12 g/ 0.4 oz)
- 1 tbsp cacao powder or Dutch process cocoa powder (6 g/ 0.2 oz)
- 1 tbsp black cocoa powder (9 g/ 0.3 oz) or more Dutch process cocoa powder
- 1/4 tsp gluten-free baking powder
- pinch of sea salt
Frosting:
- 2 tbsp cream cheese (30 g/ 1.1 oz)
- 2 tbsp heavy whipping cream (30 ml)
- 1 tbsp powdered Erythritol or Swerve (10 g/ 0.4 oz)
- 1/4 tsp unsweetened vanilla extract
- Optional: eyes for decorating
Instructions
In a bowl beat the eggs with sweetener. Add the almond flour, Dutch process cocoa powder, black cocoa powder (or more Dutch process), coconut flour, baking powder and a pinch of salt.Beat until well combined.
Divide the batter between two wide mugs or coffee cups and microwave on high for 90 seconds, or longer until cooked through in the middle. If still raw in the middle, add another 30 to 60 seconds to the cooking time. Let the mug cakes cool down completely before frosting. (For oven baking instructions, check the recipe tips above.)
While they are cooling down, prepare the frosting. Place the cream cheese, cream and vanilla in a bowl. Using a baloon whisk, beat until stiff peaks form.
Place the frosting in a piping bag and pipe on top to create a mummy effect, or simply use a spoon and spread on top of each mug cake. Optionally, pipe two small dots of frosting and add edible eyes to decorate the mug cakes (if you can't get sugar-free, you can take them off before eating).
Enjoy immediately or store in the fridge for up to 3 days.