Keto Raspberry Jam Mug Cake Recipe

Breakfast
Desserts
Gluten Free
Quick Easy
Vegetarian
4.5/5
(31 reviews)
Keto Raspberry Jam Mug Cake
Zylo Recipes

Description

Imagine a single-serving cake, warm and comforting, ready in just moments. This mug cake is precisely that – a delightful treat that satisfies cravings with minimal effort. The magic lies in the combination of simple ingredients, carefully balanced to create a surprisingly sophisticated dessert experience.

The base of this cake features the delicate sweetness of coconut flour, lending a subtle, tropical aroma that teases the senses. Its fine texture ensures a tender crumb, far from the dryness often associated with quick cakes. The addition of sour cream introduces a creamy richness and essential moisture, guaranteeing each bite is soft and satisfying.

This also contributes a slight tanginess that complements the overall sweetness, enhancing the flavor profile. A spoonful of vibrant raspberry jam is swirled into the batter, adding bursts of fruity sweetness and a beautiful visual contrast. As the cake bakes, the jam melts slightly, creating pockets of gooey, concentrated raspberry flavor that elevates the experience.

The inclusion of an egg not only binds the ingredients together but also adds a subtle depth of flavor and a slightly richer texture. This mug cake is more than just a dessert; it's a comforting indulgence perfect for any time of day. Whether you're seeking a quick and easy breakfast option or a satisfying after-dinner treat, this cake delivers on both flavor and convenience.

Enjoy it warm, straight from the mug, and savor the delightful combination of textures and tastes. The subtle coconut notes, the creamy moisture, and the bursts of raspberry sweetness create a harmonious balance that will leave you feeling content and satisfied.

Preparation Time

Prep Time
4 min
Cook Time
1 min
Total Time
5 min

Nutrition Information

Per 1 mug cake serving
C
Calories
400 Kcal

C
Carbs
12 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
15 g

C
Fats
35 g
Saturated Fats 18 g
Unsaturated Fats 15 g

Cholestrol 150 mg
Sodium 200 mg
Potassium 100 mg
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Ingredients

    1.
    Butter
    Butter
    1 tablespoon
    2.
    Sour Cream
    Sour Cream
    1 tablespoon
    3.
    The Ultimate Icing Sugar Replacement by Swerve
    The Ultimate Icing Sugar Replacement by Swerve
    1 tablespoon
    4.
    Coconut Flour by Bob's Red Mill
    Coconut Flour by Bob's Red Mill
    1 tbsp
    5.
    Baking Powder
    Baking Powder
    ¼ teaspoon
    6.
    Vanilla Extract
    Vanilla Extract
    1 teaspoon
    7.
    Raw Egg
    Raw Egg
    1 large
    8.
    Red Raspberry Preserves Sugar Free by Smucker's
    Red Raspberry Preserves Sugar Free by Smucker's
    1 teaspoon

Instructions

    1.
    In a microwave-safe mug, melt the butter in the microwave.
    2.
    Add in the sour cream, confectioner sugar, coconut flour, baking powder, vanilla extract, and egg. Mix well with a spoon to combine.
    3.
    Drop in the raspberry jam. If the jam is slightly warmed it will swirl better. Swirl in the jam with a butter knife. Then microwave the cake on HIGH for 50-60 seconds (adding more or less time depending on your microwave). You will know when the cake is done when it is puffed and there is no liquid on the bottom. Enjoy!