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If you crave something sweet, just try one of my keto mug cakes. These treats are convenient for your ketogenic eating and take less than 5 minutes to prepare. This delicious low-carb mug cake is flavoured with eggnog spices making it the perfect quick treat for the festive season. For even more Holiday meals and treats, have a look at these ketogenic recipes.
If you have the KetoDiet or KetoDiet Basic apps, also check out my Eggnog Smoothie which has been inspired by a classic low-carb Eggnog recipe I created exclusively for the KetoDiet Cookbook.
Tips & Substitutions
Tips for substitutions: If you want to make the recipe nut-free, use 1 tablespoon of coconut flour instead of 2 tablespoons of almond flour. If you don't have coconut flour, you can use 2 tablespoons of finely shredded desiccated coconut instead.
Too "eggy"? Although I like this combination, some of you may perceive it as too "eggy". You can try the following: use one egg, double all the dry ingredients and add 1/4 cup coconut milk, almond milk or cream. This mixture will make 2 mug cakes. Instead of the listed sweeteners, you can try other healthy low-carb sweeteners from this list. The reason I'm using both Erythritol and stevia is to mask the aftertaste some of the sweeteners may have.
No microwave? If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for about 15 minutes or until cooked in the centre.
Hands-on Overall
Nutritional values (per serving)
Net carbs4.4 grams
Protein11.8 grams
Fat28.6 grams
Calories343 kcal
Calories from carbs 5%, protein 15%, fat 80%
Total carbs8.5 gramsFiber4.1 gramsSugars2.8 gramsSaturated fat15.2 gramsSodium351 mg(15% RDA)Magnesium58 mg(14% RDA)Potassium226 mg(11% EMR)
Ingredients (makes 1 serving)
Instructions
- Place all the dry ingredients in a mug or ramekin and combine well.
- Add the egg, coconut oil, ...
- ... stevia (if used), ...
- ... rum extract (or just rum) and mix well.
- Microwave on high for 70-90 seconds. When done, you can optionally top the mug cake with whipped cream or creamed coconut milk and a pinch of cinnamon.
Enjoy!
Ingredient nutritional breakdown (per serving)
| Net carbs | Protein | Fat | Calories |
|---|
| Almond flour (blanched ground almonds, almond meal) |
| 1.4 g | 3.4 g | 8.4 g | 94 kcal |
| Coconut flour, organic |
| 1.3 g | 2.1 g | 1.8 g | 44 kcal |
| Nutmeg, spices |
| 0.1 g | 0 g | 0.1 g | 1 kcal |
| Cinnamon, spices |
| 0.2 g | 0 g | 0 g | 2 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Erythritol (natural low-carb sweetener) |
| 1 g | 0 g | 0 g | 4 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Coconut oil, extra virgin |
| 0 g | 0 g | 13.5 g | 121 kcal |
| Natural extract (sugar-free, alcohol-based) |
| 0.1 g | 0 g | 0 g | 5 kcal |
| Total per serving |
| 4.4 g | 11.8 g | 28.6 g | 343 kcal |
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