I was blessed to enjoy dinner with my mama, sis, nephew, daughters and wonderful hubby tonight and finally satisfied my craving for a Cobb salad at CPK. My mama and my beautiful teen enjoyed sharing a delicious looking chocolate soufflé for dessert while I salivated and pretended not to obsess about getting home and making a keto version. Okay so fast forward to now, I am sitting on the sofa having just stuffed my face with a pretty decent and sweet tooth satiafying keto mug cake, so I thought I'd post the recipe for you all to try and tweek at your liking.


1/4 Cup Water
1 Egg White
1 Tablespoon Almond Flour
1 Tablespoon Psyllium Powder
1 Tablespoon Cocoa Powder
2 Tablespoons Sweetener (I used erythritol)
1 dash of cinnamon

For the topping I used (included in macros)
1 Tablespoon whipped topping
1/2 Teaspoon Sugar Free Raspberry Preserves
1 Teaspoon Marshmallow Fluff (leftover from yesterday's hail ball creation)


Mix cake ingredients, microwave for 1 min 30 sec

Flip into a bowl and add toppings as desired


Sweet binge avoided!
I'm going to start this post by giving a shout out to hellohealthy.ca aka instagram's @hellohealthy without whom this recipe would not exist. I decided to participate in today's mug cake challenge and am OH so happy that I did! After doing a little mug cake research on the interwebs I decided to put my spin on things and see how things turned out. This recipe is from my very first attempt at a paleo mug cake. It yields a pretty dense deep chocolate cake which reminds me of the chocolate portion of oreos, or of the crust of a kona mud or chocolate silk pie. At the bottom I added notes on how to change the texture a bit since some days one may want a soft and gooey cake as opposed to a dense and stick to your ribs cake. Keep in mind that although this recipe was made in one mug (a tall one at that) it easily satisfied 3 people. Okay, enough about the cake, here's the recipe, try it for yourselves.


1/2 Tablespoon Coconut Oil (make sure you use a small dab of this to grease your mug)
1 1/2 Tablespoons Coconut Flour (add 2T for more dense cake, or 1/2-1T for a lighter cake)
1/2 Banana, mashed
2 Tablespoons Stevia or Honey (I used Stevia)
2 1/2 Tablespoons Cocoa Powder (I used special dark)
4 Tablespoons Brewed Coffee
2 Tablespoons Almond Milk (any type of milk will do)
1/8 Teaspoon Sea Salt 
1/2 Teaspoon Vanilla Extract (I used an infusion that we made at home, vodka+vanilla bean+6 months=amazeballs)


1 Can Coconut Milk (needs to be very cold (refrigerate overnight - I keep two cans in my fridge for recipes like these)
2-3 Tablespoons Stevia
Spices or extracts to taste if desired (vanilla, cinnamon, nutmeg, cloves, mint, get creative)

Directions for the Topping (this is the most difficult part to make)

Open coconut milk can without disturbing the contents DO NOT SHAKE - you want your milk separated
Spoon the white creamy part into a bowl 
Add your Stevia
Using a Hand Mixer, mix until you reach the desired consistency - start slow and increase speed as you go

Okay, now for the cake

Take a bowl (I found it helps to mix outside of the mug so things don't get stuck in the bottom of your mug)
Plop all the ingredients in it and mix until everything is incorporated
Spoon mixture into your mug
Microwave for 2 1/2 - 3 minutes depending on your microwave
Take out of the microwave (careful its HOT!)
Invert your cup into a bowl and garnish with whipped topping, or just eat straight from the mug! 

Approx calories (in the whole mug):

280 Cal
9.7g Fiber
2g Sugar (from the banana)
17.5g Protein

Makes 2-3 Servings so grab a friend and share! 

NOTE - If you want a lighter cake you can decrease the amount of Coconut Flour, also you might want to try adding a few enjoy life chocolate chips to the mix and reducing your cocoa powder. Play with the recipe and let me know if you find a good spin! 



All original content copyright BlondiesPaleoJourney - Christine Alton, 2013-current - any and all unauthorized reproduction of this blog or any of its content is prohibited by the Digital Millenium Copyright Act