Keto White Chocolate Peppermint Mug Cake


Keto White Chocolate Peppermint Mug Cake

This grain-free, low-carb mug cake still tastes amazingly decadent, thanks to monkfruit!
Servings 1


  • 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


  • 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.
Course: baked goods, Breakfast, Dessert
Cuisine: American
Keyword: Gluten Free, grain free, keto friendly, Low Carb, mug cake, peppermint, single serving, white chocolate

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