If you make it without the frosting, it makes a great breakfast or snack cake. With the frosting, it’s a rich dessert, best divided between two people. I love baking cakes! A few of my favorites are keto chocolate cake, keto birthday cake, and almond flour cake. But when you want something quick, this keto mug cake is perfect. In this recipe, I decided to take it up a notch and added frosting. As a result, this cake is a true indulgence that’s ready in minutes, and I love the built-in portion control.
Ingredients
Instructions
Recipe Card
Cream cheese: Make sure to use a cream cheese block rather than a tub of cream cheese spread. Stevia glycerite: You can use a granulated sweetener in the cake and a powdered sweetener in the frosting instead of stevia. Vanilla extract: Make sure to use pure vanilla extract. Butter: I use unsalted butter. Egg: I use large eggs in most of my recipes, this one included. Coconut flour: Try to measure it by weight and not by volume. It’s very absorbent, so each gram makes a difference. Cinnamon: I love it in this cake! It makes a big difference, so please don’t skip it. Baking powder: Make sure it’s fresh and not expired. If you need it to be gluten-free, please verify that it is.
As mentioned above, you can also use a granulated or powdered sweetener instead of stevia. To make the frosting, soften the cream cheese in the microwave for about 10 seconds. Mix in the stevia and vanilla. Set aside. Place the butter in a ramekin and melt it in the microwave. Whisk in the stevia, vanilla, and egg. Microwave the cake for about 90 seconds, just until a toothpick inserted in its center comes out clean. Carefully remove the ramekin from the microwave. Use oven mitts - it will be hot. Place it on a heatproof cutting board. Gently remove the cake from the ramekin and allow it to slightly cool. To frost the cake, slice it in half crosswise. Frost the center, then the top and sides. In the winter, I love it with mint tea or keto hot chocolate. As mentioned above, you can make it without the frosting and have it for breakfast or as a snack cake. Once you add the frosting, it’s appropriate as a rich dessert. In fact, it’s so rich and filling that I divide it into two servings and share it with my husband. But since this cake makes two servings, you can keep one of them in the fridge, in an airtight container, for up to three days. Remove it from the fridge 30 minutes before enjoying it.
