Aunt Rocky’s Coffee & Cream One-Minute Muffin (LCHF)

In a soup mug or large coffee mug, add all of the dry ingredients and whisk or mix with a fork. Add all remaining ingredients and mix until smooth and well blended.

Microwave cake for 1 minute and 10 seconds. If cake is still wet in center, add 10 more seconds.

If desired, top with sugar free whipped cream, a drizzle of heavy cream, or frost to serve as a mini cake.

Notes:
1. I use cacao powder because it is less processed, and this brand has zero carbs. You can substitute any cocoa/cacao powder, but add the carbs for your product.
2. Coffee flour is a relatively new product. It’s available from Trader Joe’s stores, or online. It’s made from the dried fruit hulls that surround coffee beans. It has a distinctive flavor that works very well with coffee and chocolate.
3. MCT oil is keto/lchf friendly, has no taste of its own, and is a good choice to keep the moisture level up in mug cakes. If you don’t have any, use melted coconut oil or olive oil.

Nutrition estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. Calories 355, Total Fat 31 g, Saturated Fat 26 g, Sodium 339 mg, Potassium 665 mg, Total Carbohydrate 11 g, Dietary Fiber 9 g, Net Carbs 2 g, Sugars 1 g, Protein 15 g. Macros: 80% fat, 17% protein, 3% carbs

© May 28, 2017 Roxana Lopez

For more low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.