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!
1/16tsppeppermint extractor 1 drop dietary peppermint essential oil
Instructions
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!
Notes
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.