90-Second Chocolate Orange Sweet Keto Mug Bread Cake
This sweet Keto bread recipe is both gluten-free and low carb and made in the microwave in 90-seconds! The cooking time itself is 90 seconds, but all comes together in 5 minutes. Coconut flour, quality dutch process cocoa powder, melted butter and egg gives structure to the sponge, while vanilla and orange extract bring the flavor. Erythritol (or sweetener of choice) can be adjusted to your sweet-tooth preference but start with 2 tablespoons for a happy medium if unsure. All combine to give a moist and light texture that really resembles bread! At only 3
How to Make It
Step 1
Add the butter to a microwave-safe ramekin or mug. Melt the butter for 20-30 seconds until soft and melted, but not sizzling. Set aside.
Step 2
Add the coconut flour, cocoa powder, erythritol, egg, baking soda and a pinch of sea salt to a medium-sized bowl. Add the melted butter then use a whisk to thoroughly combine until smooth. Mix in the vanilla extract and orange extract and whisk again to combine. Return the mixture back to the ramekin and top with cacao nibs (if using).
Step 3
Place the ramekin into the center of the microwave. Cook the sponge for 90-seconds. Keep an eye on it as it rises (a bit like a souflé). If it looks like it’s about to overspill, pause the microwave for a few seconds until it drops back down and then resume cooking.
Ingredients
- Butter, unsalted – 1 tbsp
- Coconut flour – 1 tbsp
- Cocoa powder, unsweetened – 1 tbsp
- Erythritol Granulated – 2 tbsp
- Raw egg – 1 large
- Baking soda – 0.13 tsp
- Himalayan Pink Sea Salt – 0.13 tsp
- Vanilla extract – 0.25 teaspoon
- Orange Extract – 1 tsp
- Cocoa/Cacao Nibs – 0.5 tsp