Keto Tiramisu Mug Cake

I have scoured the internet for hours on end trying to find the ultimate keto tiramisu mug cake that I can make when I get cravings!! And while I want to say this is the perfect recipe- it is, and it isn’t. The taste though… I am sold.

Now, I understand that everyone diet is different and while some dieters might be ok with some extra sugar, and a few carbs- some folks are very strict. If you are, then this recipe is probably not ideal for you. I am ok with a little extra from time to time especially if I am craving something.

I feel it’s better to allow yourself the moderation, then deny it altogether because it comes out worse for me. So, if you are ok with a little extra carbs and sugar from alcohol (teeny amounts) you should really enjoy this special treat.

Ten minutes are all you need for this delicious Italian dessert, and this low-carb, keto-friendly version is so much healthier than the original, too.

A few of our favorite Keto Desserts:
Keto Peanut Butter Fudge Bars
Keto Key Lime Jar Pie
Keto Cheesecake Bites

Get all your Keto Needs:

TIRAMISU MUG CAKE

Category: Dessert Calorie Count: 538 Macronutrient ratio: Carb-induced calories—5% Protein: 15 grams Carbohydrates: 6 grams Total Fat: 49 grams

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 1 minute min

Total Time 6 minutes mins

Servings 1 cake

Ingredients

  

Mug Cake

• 2 tablespoons almond flour heaping
• 1 tablespoon coconut flour heaping
• 1/8 teaspoon baking soda
• 1 tablespoon erythritol or substitute with 3-5 drops liquid stevia extract
• 1 egg
• 1 tablespoon coconut oil melted

Coffee Liquid

• 1/3 cup prepared coffee
• 1 tablespoon erythritol or substitute with 3-5 drops liquid stevia extract
• 1/4 teaspoon rum extract unsweetened

Topping

• 1 tablespoon mascarpone cheese heaping (or substitute with creamed coconut milk)
• 2 tablespoons whipped cream heaping unsweetened

Optional

• 1/2 teaspoon cacao powder unsweetened (for the topping)
• dark chocolate grated (for the topping)

Instructions

 

• Start by making the cake. Place your almond floor, coconut flour, baking soda, and erythritol in a mug, combining well. Next, add your egg and coconut oil, mixing well with a fork before microwaving on high for 60-90 seconds. After removing the mug from the microwave, let it cool for a couple of minutes before removing the cake from the mug and slicing in half by width.
  
• While that cools, make your coffee liquid by mixing the coffee, erythritol, and rum extract separately. Once the cake has cooled, use a spoon to soak both half of the cake in the liquid.
  
• Lastly, or while still waiting for the cake to cool, mix the mascarpone with whipped cream. Spread half of the topping on the cut cake, spreading the other half on the top of the cake. If using the optional parts, dust with cacao powder and top with grated dark chocolate.
  

Notes

You can substitute coconut flour for almond flour (simply use half the quantity) if you want to make the recipe nut-free. Additionally, if you don't have a microwave or would prefer not to use one, you can adjust to make it an oven recipe. Simply preheat the oven to 350, making 4-8 servings of the cake in individual oven-safe ramekins (place the ramekins on a baking tray to catch potential spillage). Cook 12-15 minutes until lightly browned and set. Follow the traditional instructions for the coffee liquid and topping.

Tools Needed:

• Microwave-safe mug (or ramekin)
• Serving plate
• Bowls (2)