Keto Eggnog Mug Cake
Martina Slajerova- Ready in 5m
- 4.4 g net carbs
- 343 kcal
- Serves 1
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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.
Step-by-step
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!
Recipe
Keto Eggnog Mug Cake
★★★★★4.7If you crave something sweet, just try one of my keto mug cakes. These treats are convenient for your ...
- Hands on
- 5m
- Overall
- 5m
- Servings
- 1
- 4.4 g
- Net carbs
- 11.8 g
- Protein
- 28.6 g
- Fat
- 343
- kcal
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!
Nutrition per serving
Carbs 5%Protein 15%Fat 80% of calories
- Net carbs
- 4.4 g
- Total carbs
- 27.5 g
- Fiber
- 4.1 g
- Sugars
- 2.8 g
- Protein
- 11.8 g
- Fat
- 28.6 g
- Saturated fat
- 15.2 g
- Calories
- 343 kcal
- Sodium
- 351 mg · 15.3% RDA
- Magnesium
- 58 mg · 14.4% RDA
- Potassium
- 226 mg · 11.3% EMR
Nutrition by ingredient
| Per serving | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 1.4 g | 3.4 g | 8.4 g | 94 |
| Coconut flour, organic | 1.3 g | 2.1 g | 1.8 g | 44 |
| Nutmeg, spices | 0.1 g | 0 g | 0.1 g | 1 |
| Cinnamon, spices | 0.2 g | 0 g | 0 g | 2 |
| Baking soda, raising agent (bicarbonate of soda) | 0 g | 0 g | 0 g | 0 |
| Erythritol (natural low-carb sweetener) | 1 g | 0 g | 0 g | 4 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.4 g | 6.3 g | 4.8 g | 72 |
| Coconut oil, extra virgin | 0 g | 0 g | 13.5 g | 121 |
| Natural extract (sugar-free, alcohol-based) | 0.1 g | 0 g | 0 g | 5 |
| Total | 4.4 g | 11.8 g | 28.6 g | 343 |
- Gluten free
- Dairy free
- Nightshade free
- Pork free
- Avocado free
- Fish free
- Shellfish free
- Pescatarian
- Vegetarian
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Comments & ratings (8)
Thanks for the recipe. These are really tasty! I substituted the almond flour for coconut flour as per your instructions. Only objection is the oven cook time, which was more towards 20-25 minutes (after 15 minutes I lowered the temperature as the sides were getting brown and the middle was only halfway cooked). I used a standard ramekin.
Will definitely make these again!
Thank you for your insights Diana! I suppose it depends on the size of the muffin pan that will determine how well it cooks in the centre.
Just made this for the first time! Wow! It is awesome and I will remember it for when I need a dessert as well. I used butter where you gave me a choice and coconut milk (first time for this too) where you gave me the choice and also the dark rum. It is actually a huge portion and I will save half for later. Thank you Martina!
Thank you Carol! 😊
Too eggy anything? Add vanilla to counteract the taste of those yolks....even the smell of them! Even to vanilla whey protein powders....they all smell like rotting cheese...it begs for more vanilla. Even when baking with whey...always, always add vanilla. No, your baked goods will not have a strong vanilla flavour...it will be just right!
Try! You will see! When using lots of eggs in LCHF baking, use vanilla!
Gladys, Toronto, Canada
Thanks for the great tips Gladys! 😊
I only have coconut flour right now. Could I substitute coconut flour for the almond flour?
Yes, you can. Please, see the "substitutions" below the ingredient list. I hope you like it!