A quick, easy and healthy recipe for a keto chocolate raspberry mug cake made without eggs! Packed with protein and gooey on in the inside, this healthy mug cake takes 1 minute but comes with an oven option too! Vegan, Paleo and completely sugar free.
- 1 tbsp coconut flour
- 1 tbsp granulated sweetener of choice
- 2 tbsp cocoa powder
- 1/4 tsp baking powder
- 1 tbsp sunflower seed butter can use any nut or seed butter
- 3 tbsp pumpkin puree can sub for applesauce or banana
- 1/4 cup fresh or frozen raspberries
- 1-2 tbsp unsweetened coconut milk * See notes
In a microwave-safe bowl or cereal bowl (microwave safe), combine your dry ingredients and mix well.
Add the rest of your ingredients, except for the raspberries and milk, and mix until a thick batter remains.
Stir through your raspberries then add a tablespoon of unsweetened milk. If the batter is too thick, add extra milk. Microwave for 1-2 minutes, or until just cooked and gooey in the center.
Preheat oven to 180C/350F.
Grease an oven-safe ramekin with cooking spray. Follow the microwave instructions and bake the mug cake for 10-12 minutes, or until desired texture is achieved.
The chocolate raspberry mug cake has no eggs in it, so undercooking the mug cake is no issue. Over-baking it won’t yield a cake-like texture regardless.
Healthy Keto Chocolate Raspberry Mug cake can easily be doubled or quadrupled, just increase the size of the ramekin and/or use a baking dish.
Enjoy & thanks for sharing! 😀
Source & Picture: Morva for Flickr