Low-Carb Cocoa and Mascarpone Mug Cake in the Microwave
Cocoa and mascarpone give this cake a rich chocolate flavor and a soft texture with some protein, while coconut flour helps it hold together with few carbohydrates. This single-serving microwave bake is useful when you want a quick keto dessert without a large pan.
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Inventory: Microwave
385
Servings: 1 (1 serving ≈ 145 gram)
Digestion time: 4 hour
Complete protein: ✔
Melt the butter (35 g) in the microwave for about 1 minute. Stir in erythritol (20 g), salt (1 g), liquid vanilla (1 g), and dried orange zest (5 g), then let the mixture stand for 2 minutes so the zest softens.
Add the egg (50 g), cocoa powder (8 g), coconut flour (8 g), mascarpone (15 g), and starch-free baking powder (2 g). Mix into a smooth, thick batter.
Transfer the batter to a small mold and microwave at full power for about 2–3 minutes. Cool the cake for 5 minutes, then carefully remove it from the mold.
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