This post is sponsored by Truvia®, but all opinions and images are my own.
This easy peppermint mocha keto mug cake is a delicious combination of rich spongy chocolate cake with the fresh taste of peppermint and a subtle hint of coffee flavor. The best part is that it cooks in just two minutes!
Why I love this recipe
- The absolute best thing about this recipe is just how quick and easy it is. It takes about 5 minutes to throw together the ingredients and only 2 minutes to cook it in the microwave. It’s the perfect simple holiday treat!
- This peppermint mocha mug cake is meant to mimic that classic seasonal cafe drink. The cake has a delicious spongy texture and a rich chocolate flavor with subtle hints of peppermint and coffee. I love that the coffee and peppermint in this recipe is not too overpowering–just enough to delight the senses!
- I used Truvia® Sweet Complete® Granulated All-Purpose Sweetener to make this recipe keto-friendly, low carb and free from added sugar! It’s such a great easy-to-use substitute for regular granulated sugar since you can swap it out 1-to-1 in many recipes.
Recipe tips
- Since this is a single serving recipe and peppermint extract is so strong, you only want to use a very small amount of peppermint flavoring. I used 1/16 teaspoon of peppermint extract. If you don’t have a 1/16 measuring teaspoon, try to just eyeball a quarter of the 1/4 tsp measuring spoon. Alternately you can also add 1 drop of dietary grade peppermint essential oil to the recipe instead of peppermint extract.
- The instant coffee will add a little caffeine to the recipe. If you prefer no caffeine use decaf instant coffee.
- The batter may have a little bitter aftertaste if you try it raw, but once it cooks the bitterness goes away.
- The mug cake will rise quite a bit in the mug, so make sure you fill it to about halfway full.
Get Truvia® Sweet Complete® Granulated Sweetener at Walmart!
I loved working with Truvia® Sweet Complete® Granulated Sweetener! It’s so easy to use and bakes and browns in recipes. Make sure you grab your bag at Walmart in store or online! Here are some additional benefits…
- Zero calories per serving
- Measures cup-for-cup like sugar
- Plant-based stevia sweetness
- Keto friendly
How to make this Peppermint Mocha Keto Mug Cake
In a bowl or microwave safe mug mix together all dry ingredients including almond flour, cocoa powder, Truvia® Sweet Complete® All-Purpose Granulated Sweetener , instant coffee, baking powder and salt.
Add in the egg, vanilla, butter and peppermint flavoring and mix together with an immersion blender or fork until all ingredients are blended into a thick batter with no lumps.
If you mixed the batter in a bowl, transfer it to a microwave safe mug. If you mixed it in the mug, you can cook it in that. The cake will rise quite a bit so make sure the mug is only 1/2 full. (my mug was filled to the top because I wanted the slightly overflowed look)
Place the batter filled mug into the microwave and cook on high for 2 minutes. Test the mug cake by sticking a toothpick in to make sure it’s cooked through. If not, microwave for additional 30 second increments until it’s cooked through.
Enjoy with whipped cream or a chocolate drizzle on top!
This easy peppermint mocha keto mug cake is a delicious combination of rich spongy chocolate cake with the fresh taste of peppermint and a subtle hint of coffee flavor. The best part is that it cooks in just two minutes!
- 3 tbsp almond flour
- 3 tbsp unsweetened cocoa powder
- 2 tbsp Truvia® Sweet Complete® All-Purpose Granulated Sweetener
- 1 tsp instant coffee
- 1/4 tsp Baking Powder
- Dash Salt
- 1 Egg
- 1/4 tsp vanilla extract
- 1/2 tbsp room temperature butter
- 1/16 tsp peppermint extract or 1 drop dietary peppermint essential oil
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In a microwave safe mug mix together all dry ingredients including almond flour, cocoa powder, Truvia® Sweet Complete® All-Purpose Granulated Sweetener, instant coffee, baking powder and salt
-
Add in the egg, vanilla, butter and peppermint flavoring and mix together with an immersion blender or fork until all ingredients are blended into a thick batter with no lumps.
-
If you mixed the batter in a bowl, transfer it to a microwave safe mug. If you mixed it in the mug, you can cook it in that. The cake will rise quite a bit so make sure the mug is only 1/2 full. (my mug was filled to the top because I wanted the slightly overflowed look)
-
Place the batter filled mug into the microwave and cook on high for 2 minutes. Test the mug cake by sticking a toothpick in to make sure it's cooked through. If not, microwave for additional 30 second increments until it's cooked through.
-
Enjoy with whipped cream or a chocolate drizzle on top!
- Since this is a single serving recipe and peppermint extract is so strong, you only want to use a very small amount of peppermint flavoring. I used 1/16 teaspoon of peppermint extract. If you don’t have a 1/16 measuring teaspoon, try to just eyeball a quarter of the 1/4 tsp measuring spoon. Alternately you can also add 1 drop of dietary grade peppermint essential oil to the recipe instead of peppermint extract.
- The instant coffee will add a little caffeine to the recipe. If you prefer no caffeine use decaf instant coffee.
- The batter may have a little bitter aftertaste if you try it raw, but once it cooks the bitterness goes away.
- The mug cake will rise quite a bit in the mug, so make sure you fill it to about halfway full.
