Looking for a perfect keto dessert for your sweetheart? This Keto Peppermint Mug Cake is perfect for the occasion (OR keeping all to yourself, enjoying with every delectable bite).
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Keto Peppermint Mug Cake
I set out to create a light, fun and PINK Valentine’s Day treat. I mean, it can be for ANY occasion, but Valentine’s Day just happens to be right about the corner. The result was this beautiful keto peppermint mug cake. Perfect.
I’ll admit that I am not a fan of large desserts. Only because then I eat them for days. I like the “one and done” desserts where they are gone after a single serving. This one makes 2 servings, but I suppose you could turn it into one giant dessert (I won’t tell).
The great thing about these keto mug cakes is that you can control the sweetness! The cakes themselves are semi-sweet. Not too sweet but just sweet enough. The frosting is pretty much PURE delightful sweetness. I just drizzle it but if you want more sweetness, then load up more on the frosting.
Want to make it extra fun? Turn the topping red or pink! Maybe even dye some unsweetened coconut red and sprinkle those on top!
Great creative and have some fun!
Now, let me warn you. When you take it out of the microwave, it probably won’t look pretty. Maybe it spilled over the edges. Maybe it is lumpy.
But don’t fear. Why? Several reasons: 1) It will deflate a bit, so if you didn’t overfill the cup with batter then it will deflate to an appropriate level and 2) you are going to flip it anyway so it will look beautiful no matter what!
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How to Make Keto Mug Cakes with Peppermint
Mug Cake
Use melted butter to coat mug cups (I used 2 small cups).
In a small bowl, mix all ingredients well.
Add to mug cup(s). Make sure it doesn’t fill much more than 1/2 the cup because it will rise.
Microwave for 90 seconds.
Remove from microwave and let cool for 2-3 minutes.
Flip upside down onto plate. It should EASILY come out due to the butter coating.
Let cool for a few moments.
Topping
Meanwhile, mix topping ingredients in a small bowl and combine well.
Topping can be made to your desired thickness by altering sweetener and heavy whipping cream.
Drizzle just a small amount on the mug cake(s). You may have extra.
Top with berries (optional)
Keto Mug Cake Flavors
Peppermint
I was thinking of pink desserts and the peppermint flavor was on top of the list. Perhaps I think I was thinking of candy canes or something. I love peppermint, but not the overpowering kind of peppermint. I like the subtle flavor. You know, the kind that doesn’t burn your mouth or make drinking water after freeze your mouth.
In the recipe, there is a range given for the peppermint flavor. Use the lower end of the range (like I did) if you want a more subtle flavor and the upper end of the range if you want a more powerful peppermint flavor!
I found this Frontier Co-Op (Organic, Non-GMO) Peppermint flavor at Natural Grocers the other day when I was trying to find caramel extract. No luck on the caramel, but I did walk away with peppermint and also the lemon flavor.
I made mug cakes with the lemon too – you can check those out HERE!
Berries
Optional of course. I know there is a lot of conflict over fruit and keto. My stance is that fruit is overrated (even too much fructose can be bad). But a small dose of berries on occasion or even daily is not a bad thing.
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Peppermint Mug Cake
Ingredients
Mug Cake
- 2 tablespoons coconut flour
- 2 tablespoons heavy whipping cream
- 2 tablespoons low carb powdered sweetener
- 1/4 teaspoon baking powder
- 1/8-1/4 teaspoon peppermint extract flavor depends on flavor preference
- 1-2 drops safe red food coloring
- 1 egg beaten
- 1-2 tablespoons butter melted
Topping
- 4 tablespoons low carb powdered sweetener
- 1-2 tablespoon heavy whipping cream
- 3 drops – 1/8 teaspoon peppermint extract flavor depends on flavor preference
- berries optional
Instructions
Mug Cake
- Use melted butter to coat mug cups (I used 2 small cups)
- In a small bowl, mix all ingredients well.
- Add to mug cup(s).
- Make sure it doesn’t fill much more than 1/2 the cup because it will rise
- Microwave for 90 seconds.
- Remove from microwave and let cool for 2-3 minutes.
- Flip upside down onto plate. It should EASILY come out due to the butter coating.
- Let cool for a few moments.
Topping
- Meanwhile, mix topping ingredients in a small bowl and combine well.
- Topping should be thick but pourable.
- Drizzle just a small amount on the mug cake(s). You may have extra.
- Top with berries (optional)
Nutrition
Trina Krug is a Holistic Nutritionist, Integrative Health Coach and host of the Carbless Conversations Podcast. With a Master’s Degree in Complementary and Alternative Medicine, her single mission in life is to facilitate self-healing in herself and those around her through awareness, lifestyle shifts and low-carb eating. As a current Doctor of Science student, she continues her studies in functional nutrition.