Peppermint Mug Cake - Trina Krug

Go Back

Recipe Image

Equipment

Nutrition Label

–+ servings

Smaller Normal Larger

A pink Keto Peppermint Mug Cake with white frosting on a white plate, placed on a white surface adorned with small red and pink confetti hearts. The background has red fabric, adding a vibrant contrast to the scene.

Peppermint Mug Cake

4.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 2

Cook Time 2

Total Time 4

Servings

Calories 196 kcal

Equipment

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

Calories: 196kcalCarbohydrates: 5gProtein: 4.5gFat: 18gSaturated Fat: 10.5gSodium: 107mgFiber: 2.5gSugar: 1g

Tried this recipe?Let us know how it was!