Keto Tiramisu Mug Cake
This keto tiramisu mug cake is a quick and cozy treat with all the classic flavors you love. Low carb and keto friendly, it is perfect for satisfying your sweet tooth.
Ingredients
For the Espresso Soak
- 2 tbsp Hot Brewed Espresso or Strong Coffee
- 1 tsp Granulated Erythritol
For the Cake
- 3 tbsp Almond Flour
- 1 tbsp Coconut Flour
- 2 tbsp Granulated Erythritol
- 1/2 tsp Baking Powder
- 1 Large Egg
- 2 tbsp Melted Butter
- 1 tbsp Heavy Cream
- 1/2 tsp Vanilla Extract
- 1 pinch Salt
For the Mascarpone Cream
- 2 tbsp Mascarpone Cheese
- 1 tbsp Heavy Cream
- 1 tbsp Powdered Erythritol
- 1/4 tsp Vanilla Extract
- Unsweetened Cocoa Powder, for dusting
Instructions
- Stir together the hot espresso and erythritol until dissolved. Set aside to cool slightly while you prepare the rest.
- In a microwave-safe mug (at least 12 oz), whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt.
- Add the egg, melted butter, heavy cream, and vanilla extract. Stir until the batter is completely smooth.
- Microwave on high for 60 to 70 seconds, until the cake is just set on top. It should be soft and spongy, not dense or overcooked.
- Immediately poke several holes across the top of the hot cake using a toothpick or fork. Slowly drizzle the espresso mixture over the surface, letting it soak down into the holes and saturate the cake. Let it absorb for 1 to 2 minutes.
- While the coffee soaks in, whisk together the mascarpone cheese, heavy cream, powdered erythritol, and vanilla extract until smooth and thick but spreadable.
- Spoon the mascarpone cream over the soaked cake, spreading it to the edges. Dust the top generously with cocoa powder through a small sieve for that classic tiramisu finish. Serve immediately or refrigerate for 20 minutes if you prefer it chilled.
Nutrition
Serving: 1servingCalories: 501kcalCarbohydrates: 9gProtein: 14gFat: 45g
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