Sugar Free Coffee Toffee Mug Muffin
Servings 1 mug muffin
Calories 139kcal
Ingredients
- 1 egg
- 3 tbsp coffee strong brewed
- 1 tsp coffee extract
- 1/2 tsp maple extract
- 1/2 tsp English Toffee Liquid Monk Fruit
- 2 tbsp coconut flour
- 1/4 tsp baking powder
- 1/4 tsp ground cinnamon
Optional Drizzle
- 1 tbsp pecans optional
- 1 tbsp canned coconut milk or coconut cream or unsweetened almond milk
- 1/4 tsp vanilla extract
- 1/8 tsp English Toffee liquid monk fruit
- 1/8 tsp salt
Instructions
- Whisk the first 5 wet ingredients together in a small bowl. Whisk the remaining dry ingredients together then stir into the wet ingredients until combined.
- Grease a 7-ounce ramekin with olive oil or avocado oil cooking spray or coconut oil or use a microwave safe coffee mug. Pour batter into dish.
- Microwave for 1 minute and 30 seconds. Poke the top of the cake in the center with a toothpick to see if it comes out clean. If it's still wet, microwave 30 seconds more.
- May need 15-30 seconds more depending on wattage of your microwave. This could also be baked in a toaster oven or regular conventional oven at 350°F for about 12-15 minutes.
- Once cooled enjoy right from the dish you baked it in, or if desired, remove onto a plate and add optional toffee drizzle.
- Just mix together drizzle ingredients, taste, and adjust sweetness as needed. Then add chopped pecans if desired.
- If you're making this ahead of time or meal prepping, mix, cook, let cake cool then store in an airtight container or cover the mug or ramekin with plastic wrap and keep in the fridge for up to 3 days.
Video
Notes
1 g net carbs Optional drizzle is not included in the nutritional information.
This recipe was first published in Jan. 2016.
Nutrition
Serving: 1muffin | Calories: 139kcal | Carbohydrates: 7g | Protein: 8g | Fat: 7g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 125mg | Fiber: 6g | Sugar: 0.01g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 49mg | Iron: 0.1mg