Keto White Chocolate Peppermint Mug Cake
This grain-free, low-carb mug cake still tastes amazingly decadent, thanks to monkfruit!
Ingredients
- 1 1/2 tablespoons cocoa butter melted(can sub regular butter but won't have the white chocolate flavor)
- 2 tablespoons heavy cream or canned full-fat coconut milk room temperature
- 1/8 teaspoon peppermint extract
- 3 tablespoons blanched almond flour
- 1 tablespoon coconut flour
- 1/2 teaspoon baking powder
- pinch sea salt
- 2 teaspoons granulated monkfruit sweetener
- 1 large egg room temperature
Instructions
- In a microwave-safe bowl or mug, combine melted cocoa butter, cream and peppermint extract. Whisk until combined.
- Add all remaining ingredients, in the order listed, then whisk until incorporated and creamy. Microwave on ‘high’ for 75 seconds, until just firm to touch on top.
- Serve immediately with toppings of choice!
- If you want to make a few mug cakes at once, microwave separately for only 60 seconds, then once cool, keep tightly sealed in the refrigerator up to 4 days. Microwave for 20 seconds to reheat.
