HOW TO MAKE SINGLE SERVINGS KETO CAKE (VANILLA & CHOCOLATE) | EASY 1 MIN CAKE | MOIST & DELICOUS


I have been receiving requests for single servings of keto cake which are basically mug cakes. These are so easy and quick to make when that craving sets in and it’s good for portion control too. So I am starting with Vanilla and Chocolate flavors and eventually, I will share as many single servings cake from my basic cake recipes here featuring two flavors in each video. Stay tuned for that.

The recipe can be viewed and printed at this link;

https://docs.google.com/document/d/1PslnoaVtnmh-iLkrC82_ZUt_Mz3YzatX_l1kQUp1hLE/edit?usp=sharing

NUTRITION INFO
VANILLA CAKE
COCONUT FLOUR VERSION
Total Carb = 2.4 g
Dietary Fiber = 1.2 g
Net Carb = 1.2 g
Calories = 297
Total Fat = 30.3 g
Protein = 6.2 g

ALMOND FLOUR VERSION
Total Carb = 5.6 g
Dietary Fiber = 2.6 g
Net Carb = 3.0 g
Calories = 320
Total Fat = 28.9 g
Protein = 10.7 g

CHOCOLATE CAKE
COCONUT FLOUR VERSION
Total Carb = 4.6 g
Dietary Fiber = 2.6 g
Net Carb = 2.0 g
Calories = 304
Total Fat = 30.8 g
Protein = 7.0 g

ALMOND FLOUR VERSION
Total Carb = 7.5 g
Dietary Fiber = 3.9 g
Net Carb = 3.6 g
Calories = 308
Total Fat = 27.7 g
Protein = 10.9 g

INGREDIENTS FOR VANILLA CAKE
Dry Ingredients Coconut Flour Almond Flour
Flour amount 3 tbsp 6 tbsp
Baking Powder 1/2 tsp 1/2 tsp
Lakanto (OR any keto friendly sweetener) 3 to 4 tbsp 3 to 4 tbsp
Salt A pinch A pinch

Wet Ingredients
Whole egg 1 large 1 large
Unsweetened Pea or Almond Milk 3 tbsp 1 tbsp
Coconut Oil (Or butter / olive oil) 2 tbsp 1 tbsp
Vanilla Extract 1/2 tsp 1/2 tsp

INGREDIENTS FOR CHOCOLATE CAKE
Dry Ingredients Coconut Flour Almond Flour
Flour amount 2 tbsp 5 tbsp
Unsweetened Cocoa Powder 2 tsp 2 tsp
Baking Powder 1/2 tsp 1/2 tsp
Lakanto (OR any keto friendly sweetener) 3 to 4 tbsp 3 to 4 tbsp
Salt A pinch A pinch

Wet Ingredients
Whole egg 1 large 1 large
Unsweetened Pea or Almond Milk 3 tbsp 1 tbsp
Coconut Oil (Or butter / olive oil) 2 tbsp 1 tbsp
Vanilla Extract (optional) 1/2 tsp 1/2 tsp

DIRECTIONS
1. Single serving cakes are the only exception that I will not be weighing the ingredients as they are so small in amount. However, it’s important that you use the same set of measuring spoons for accuracy.
2. Add all the dry ingredients into a cup, mug or ramekin. In the video, I used a 200ml cup so please adjust the recipe according to the size of cup, mug or ramekin that you are using. Mix the ingredients until well combined.
3. Add all the wet ingredients and mix until smooth.
4. Microwave at high for 1 to 2 mins. Try at 1 min first and if it is not cooked yet, just microwave at 30 seconds interval.
5. Remove from microwave, decorate with little fresh strawberries or blueberries and dust with powdered sweetener (optional).
6. If you opt to add the unsweetened peanut butter to the chocolate cake, just use a knife to cut a small hole in the middle of the cake and remove the cake with a spoon. Fill the hole with peanut butter then top with the cut cake.
7. To reheat the cake, just microwave at 30 seconds interval.

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