This Coffee Toffee Pecan Mug Muffin is made in a minute! It's made without sugar, low carb, grain free, almond flour free and gluten free! Just 1 gram net carb!
Low Carb Keto Coffee Toffee Mug Muffin
When it comes to breakfast, I don't know about you but I like a hearty start to my day with my cup of coffee.
Muffins, especially made like this one, are the key to keeping me satisfied and happy until lunch. With 8 g protein, 6 g dietary fiber, and 7 grams of carbs, this is a great way to break a fast!
Making it look like coffee cake dessert doesn't hurt either! All the rest of the nutrition info is located at the bottom of this post on the printable recipe card.
Easy Keto Mug Cake
The very best thing about making a keto mug cake recipe or mug muffins is how quickly you can make them to curb a sweet tooth!
Most keto recipes for mug cakes or mug muffins use almond flour, but I try to avoid it as much as possible since my youngest has a tree nut allergy.
The other best part about making microwave mug cakes is portion control is covered since you're making a single serving recipe for 1 or 2 servings.
It truly helps anyone on a keto diet or low carb diet to enjoy a small indulgence that won't spike blood sugar and won't cause cravings for more.
Hey, even if you don't rush out the door each morning, it's a treat for us mom's who feed the kids first and forget ourselves last. Am I right? Am I talking to you?
I know it's true because I've been there and done that, and making quick breakfast like this for myself has been the only way to keep grumpy momma at bay.
You could eat this right out of the dish you make it in and be done, no need to get all fancy with drizzle. BUT if you have the time, some drizzle is worth making. You'l feel like you went to a fancy coffee shop for breakfast!
Mug Muffin or Low-Carb Dessert
Pecans in the mixture turn this ordinary muffin into so much more. Of course you could leave them out if you're not into pecans.
But whatever you do, don't forgo the additional maple extract and toffee stevia which gives you the best results to make this TOFFEE flavor all the way!
Just an FYI, this is not a sticky toffee pudding recipe but it is a tender cake and can be enjoyed as an easy keto dessert instead of breakfast, by adding some keto ice cream on top!
Natural Sugar Free Sweeteners versus Artificial Sweetener
Are you unsure about all the sugar free sweetener options and what is the difference between sugar free versus low carb?
Here's what you'll see shared on my blog as well. If you're all ready a sugar free fan, but need a little guidance in converting some recipes to sugar free, this post about all the different sweetener options and my conversion chart might help you.
You can subscribe for free by email so you won't ever miss any recipes I share on social media.
Can I skip the coffee?
If you don't like coffee flavor at all you can swap out the brewed coffee for heavy cream for a really moist texture or if dairy free swap with unsweetened coconut milk or almond milk.
Skip the coffee extract and use vanilla extract instead.
Can I swap coconut flour?
I don't recommend swapping the coconut flour with another keto flour because it's not an even swap.
Coconut flour is quite dense and requires more liquids. ¼ cup coconut flour is equal to about 1 cup almond flour.
More Keto Low Carb Best Mug Cakes
All of these mug cake recipes below are microwave recipes, but I always include oven directions as well.
Sugar Free Keto Coffee Toffee Mug Muffin
Sugar Free Coffee Toffee Mug Muffin
Ingredients
- 1 egg
- 3 tablespoon coffee strong brewed
- 1 teaspoon coffee extract
- ½ teaspoon maple extract
- ½ teaspoon English Toffee Liquid Monk Fruit
- 2 tablespoon coconut flour
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
Optional Drizzle
- 1 tablespoon pecans optional
- 1 tablespoon canned coconut milk or coconut cream or unsweetened almond milk
- ¼ teaspoon vanilla extract
- ⅛ teaspoon English Toffee liquid monk fruit
- ⅛ teaspoon salt
Instructions
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Whisk the first 5 wet ingredients together in a small bowl. Whisk the remaining dry ingredients together then stir into the wet ingredients until combined.
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Grease a 7-ounce ramekin with olive oil or avocado oil cooking spray or coconut oil or use a microwave safe coffee mug. Pour batter into dish.
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Microwave for 1 minute and 30 seconds. Poke the top of the cake in the center with a toothpick to see if it comes out clean. If it's still wet, microwave 30 seconds more.
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May need 15-30 seconds more depending on wattage of your microwave. This could also be baked in a toaster oven or regular conventional oven at 350°F for about 12-15 minutes.
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Once cooled enjoy right from the dish you baked it in, or if desired, remove onto a plate and add optional toffee drizzle.
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Just mix together drizzle ingredients, taste, and adjust sweetness as needed. Then add chopped pecans if desired.
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If you're making this ahead of time or meal prepping, mix, cook, let cake cool then store in an airtight container or cover the mug or ramekin with plastic wrap and keep in the fridge for up to 3 days.
Video
Notes
Nutrition
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