Keto Smores Mug Cake Recipe
I am so excited to share this Keto Smores Mug Cake Recipe with you all today! This is officially my family’s FAVORITE quick after dinner dessert I’ve created so far. Especially coming from my 8-year-old daughter, who absolutely loves S’mores roasted over the fire.
I was so jealous the last few gatherings we had, where the girls end-of-the-evening treat was making S’mores. As I have been experimenting with different ways to make mug cakes, I came across Honest Syrup’s Vanilla flavored sugar-free syrup and you know what… It tastes like Marshmallows!! Then the light bulb went off. I had to try it! This is so deserving, you must give it a go if you are craving an ooey-gooey campfire treat!
Get free meal plans, recipes, and more straight to your inbox!
Keto Smores Mug Cake Recipe Ingredients
- 1 tbs Unsalted Butter
- 3 tbs Blanched Almond Flour by Nature’s Eats
- 1 tsp Baking Powder Double Acting Aluminum Free by Argo
- 2 tbsp Organic Stevia Blend by Pyure
- 1/8 tsp Maple Extract by Watkins
- 1 Large Brown Egg
- 1/8 tsp Himalayan Pink Salt
- ½ x 1 bar (~ 2 squares) ChocoPerfection Dark Chocolate Bar
- 2 tbsp Heavy Whipping Cream
- 1 tbsp Swerve, confectioners
- 1 tbsp Honest Syrup Vanilla by Choc Zero
- 1/8 tsp Liquid Smoke by Colgin (optional)
Keto Smores Mug Cake Recipe Instructions
- Use a microwave-safe coffee mug.
- Melt 1 tbs butter in the microwave for 15+ seconds.
- Add almond flour, baking powder, sweetener, maple, egg, and salt. Mix well.
- Add chocolate squares on top of the batter, then microwave 90 seconds.
- In a separate bowl- add HWC, Swerve, vanilla syrup and liquid smoke (optional).
- Whip these ingredients until thick, with stiff peaks.
- Pop cake out of mug onto a plate, or leave it in the mug- your preference!
- Drizzle the whipped topping over top of the cake. Enjoy!
Keto Smores Mug Cake Recipe Nutrition Information
Nutrition (1 serving)
Calories 539, Fat 47g, Fiber 20g, Net Carb 5g, Protein 11g
Don’t forget to Pin it on Pinterest for later!
Keto Smores Mug Cake Recipe
Ingredients
- 1 tbs Unsalted Butter
- 3 tbs Blanched Almond Flour by Nature's Eats
- 1 tsp Baking Powder Double Acting Aluminum Free by Argo
- 2 tbsp Organic Stevia Blend by Pyure
- 1/8 tsp Maple Extract by Watkins
- 1 Large Brown Egg
- 1/8 tsp Himalayan Pink Salt
- ½ x 1 bar ~ 2 squares ChocoPerfection Dark Chocolate Bar
- 2 tbsp Heavy Whipping Cream
- 1 tbsp Swerve confectioners
- 1 tbsp Honest Syrup Vanilla by Choc Zero
- 1/8 tsp Liquid Smoke by Colgin optional
Instructions
- Select the mug you would like to make your cake in (microwave safe)
- Melt 1 tbs butter in the microwave for 30 seconds.
- Add almond flour, baking powder, sweetener, maple, egg, and salt. Mix well.
- Add chocolate squares on top of the batter, then microwave 90 seconds.
- In a separate bowl- add HWC, Swerve, vanilla syrup and liquid smoke (optional).
- Whip these ingredients until thick, with stiff peaks.
- Pop cake out of mug onto a plate, or leave it in the mug- your preference!
- Add the whipped topping over top of the cake. Enjoy!
Can’t use almond flour, I am allergic to nuts. What can I use to replace it with. I can have sunflower seeds and coconut.
I haven’t tried with coconut flour, but I’m sure you can sub. I would look up the ratio conversion, probably about 1/3 of what you would use in almond flour. Try it out and let me know what worked for you!
Coconut flour, is about a 1/4 of what is called for to Almond flour. I just made a mug cake that called for 2tbs of Almond flour, I used half a tsp, it worked very well.