Dark Chocolate Espresso Paleo And Keto Mug Cake Recipes

DARK CHOCOLATE ESPRESSO PALEO AND KETO MUG CAKE

Steps:

• Combine chocolate chips and coconut oil in a microwave-safe mug; heat in the microwave until melted, about 30 seconds.
• Whisk water, almond flour, coconut flour, and baking soda into the chocolate mixture until well combined. Add egg and brewed espresso; whisk until smooth.
• Heat in the microwave until cake is cooked through, about 90 seconds. Let cool before serving, about 2 minutes.

CHOCOLATE KETO CAKE

Steps:

• *For a double layer cake, simply double the recipe and bake in two 8-inch pans. I listed a few keto frosting ideas above in the post. And if you're a visual person, be sure to check out the recipe video above!Preheat oven to 350 F. Grease an 8-inch pan, and line with parchment. Stir all ingredients together very well, then spread into the pan. If needed, use a second sheet of parchment to smooth down. Bake 14 minutes on the center rack (some ovens require more baking time, so continue cooking until firm if needed). Let cool completely before frosting. If you try the recipe, please feel free to leave a comment or rate it below!View Nutrition Facts

KETO CHOCOLATE MUG CAKE (NO EGGS!)

Steps:

• In a microwave safe bowl or cereal bowl, add your dry ingredients and mix well.
• Add your almond butter (or nut/seed butter of choice), unsweetened pumpkin puree and mix well. Using a tablespoon, add your liquid of choice and mix until a gooey batter remains.
• Microwave for 50 seconds- 2 minutes (depending on what wattage your microwave has) and enjoy!
• Preheat the oven to 180C/350F and grease an oven-safe ramekin. Follow the microwave instructions but bake the chocolate cake in oven for 10-12 minutes, checking up at the 8-minute mark!

THE BEST KETO CHOCOLATE CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
• In a large bowl, beat together the allulose and butter, until fluffy.
• Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
• Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.
• Divide dough among 2 pans, smooth the top with a spatula. Bake for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release.
• Make the keto chocolate frosting according to the instructions here. Before you begin, adjust the amount on he recipe card to 28 servings - this will make the 3 1/2 cups you need for this cake.
• Place one layer of cake onto a cake stand or platter. Frost the top with 3/4 cup (96g) frosting. Place the second layer on top and frost the top with another 3/4 cup (96g) frosting. Finally, frost the sides with 1 1/2 cups (192g) frosting.