Do you love mug cakes? Well this Keto Raspberry Ricotta Breakfast Cake is going to be your new favorite mug cake!
Keto Raspberry Ricotta Breakfast Cake :
You guys! Oh my goodness, these were amazing! I have been doing the boring breakfast thing for a while and decided to ditch the meats and eggs for something a little more colorful, and these were glorious! If you want to lower the carb count on this one just decrease the number of berries. You can also try this with blueberries, and I’m sure it would be just as delightful.
Keto breakfasts can be a pain during the school year because I either have to get up early to make breakfast or have something quick ( I do not cook bacon quickly. Anyway, mug cakes are great, but by the end of last year the kids started getting sick of baking powder, and I’m not going to lie I could taste it in an overpowering way in everything I made. Sometimes it tasted like soap and sometimes like fish, it was weird.
When I made these, I decided to skip the baking powder and just see what happened. Thankfully these cakes weren’t flat, and the kids agreed they were the best ones yet.
If you are feeding these to kids (even teens) be prepared to pack up half of it in the fridge. Surprisingly, my kids cannot eat a whole mug cake (even though I can, and I usually eat less than they do).
Keto Raspberry Ricotta Breakfast Cake Ingredients:
2 Tbsp Almond Flour
1 Tbsp Coconut Flour
2 Tbsp Butter
2 Tbsp Sugar-Free Maple Syrup
1/4 cup Ricotta Cheese
1/3 cup Fresh Raspberries
How To Make Keto Raspberry Ricotta Breakfast Cake :
Start by softening the ricotta cheese and melting the butter
Add all ingredients to a large microwave-safe mug, mix well, and cook for 2 minutes
This mug cake is very moist (almost wet), and it tastes great that way!
Keto Raspberry Ricotta Breakfast Cake Nutrition:
This is for 1 serving (one mug)
Total Fat: 43g
Carbohydrates: 14g – 7g Fiber = 7 Net Carbs
Dietary Fiber 7g
Sugars: 3g ( all natural)
- 2 Tbsp Almond Flour
- 1 Tbsp Coconut Flour
- 1 Egg
- 2 Tbsp Butter
- 2 Tbsp Sugar-Free Maple Syrup
- 1/4 cup Ricotta Cheese
- 1/3 cup Fresh Raspberries
- Start by softening the ricotta cheese and melting the butter
- Add all ingredients to a large microwave safe mug, mix well, and cook for 2 minutes
- This mug cake is very moist (almost wet) and it tastes great that way!
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 516Total Fat: 41gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 266mgSodium: 383mgNet Carbohydrates: 4gFiber: 5gProtein: 19g
* We strive to make all of our recipes according to our dietary standards. Our recipes have to meet the following criteria: Low Carb, High Fat, Moderate Protein, Sugar-Free (we only allow natural fruit, veggie, and dairy sugars in our diet, and very little stevia), and Gluten-Free.