Sugar Free Low Carb Keto Coffee Toffee Mug Muffin
This Coffee Toffee Pecan Mug Muffin is made in a minute! It’s made without sugar, low carb, grain free, almond flour free and gluten free! Just 1 gram net carb!
Low Carb Keto Coffee Toffee Mug Muffin
When it comes to breakfast, I don’t know about you but I like a hearty start to my day with my cup of coffee.
Muffins, especially made like this one, are the key to keeping me satisfied and happy until lunch. With 8 g protein, 6 g dietary fiber, and 7 grams of carbs, this is a great way to break a fast!
Making it look like coffee cake dessert doesn’t hurt either! All the rest of the nutrition info is located at the bottom of this post on the printable recipe card.
Easy Keto Mug Cake
The very best thing about making a keto mug cake recipe or mug muffins is how quickly you can make them to curb a sweet tooth!
Most keto recipes for mug cakes or mug muffins use almond flour, but I try to avoid it as much as possible since my youngest has a tree nut allergy.
The other best part about making microwave mug cakes is portion control is covered since you’re making a single serving recipe for 1 or 2 servings.
It truly helps anyone on a keto diet or low carb diet to enjoy a small indulgence that won’t spike blood sugar and won’t cause cravings for more.
Hey, even if you don’t rush out the door each morning, it’s a treat for us mom’s who feed the kids first and forget ourselves last. Am I right? Am I talking to you?
I know it’s true because I’ve been there and done that, and making quick breakfast like this for myself has been the only way to keep grumpy momma at bay.
You could eat this right out of the dish you make it in and be done, no need to get all fancy with drizzle. BUT if you have the time, some drizzle is worth making. You’l feel like you went to a fancy coffee shop for breakfast!
Mug Muffin or Low-Carb Dessert
Pecans in the mixture turn this ordinary muffin into so much more. Of course you could leave them out if you’re not into pecans.
But whatever you do, don’t forgo the additional maple extract and toffee stevia which gives you the best results to make this TOFFEE flavor all the way!
Just an FYI, this is not a sticky toffee pudding recipe but it is a tender cake and can be enjoyed as an easy keto dessert instead of breakfast, by adding some keto ice cream on top!
Natural Sugar Free Sweeteners versus Artificial Sweetener
Are you unsure about all the sugar free sweetener options and what is the difference between sugar free versus low carb?
Here’s what you’ll see shared on my blog as well. If you’re all ready a sugar free fan, but need a little guidance in converting some recipes to sugar free, this post about all the different sweetener options and my conversion chart might help you.
You can subscribe for free by email so you won’t ever miss any recipes I share on social media.
Can I skip the coffee?
If you don’t like coffee flavor at all you can swap out the brewed coffee for heavy cream for a really moist texture or if dairy free swap with unsweetened coconut milk or almond milk.
Skip the coffee extract and use vanilla extract instead.
Can I swap coconut flour?
I don’t recommend swapping the coconut flour with another keto flour because it’s not an even swap.
Coconut flour is quite dense and requires more liquids. 1/4 cup coconut flour is equal to about 1 cup almond flour.
More Keto Low Carb Best Mug Cakes
All of these mug cake recipes below are microwave recipes, but I always include oven directions as well.
Sugar Free Keto Coffee Toffee Mug Muffin
Sugar Free Coffee Toffee Mug Muffin
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
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I follow you all the time. Do you have a recipe book?
Not yet, it will be coming this fall 2019.
Just made this! LOVE! I am always looking for recipes that don’t use almond flour cuz it’s so expensive and you use SO much compared to how much coconut flour you use and all the mug muffin recipes seem to have almond flour…I was delighted to find your recipe, and have had it pinned for a long time, but have never had a chance to try it…I am only disappointed that I didn’t try it sooner lol ;oP! I didn’t want to open a can of coconut milk right now, so just subbed a spoon of swerve conf. Added a little cream and some powdered espresso powder to kick up the coffee element…YUM! Thank you for creating a mug muffin with just coconut flour! it did NOT disappoint!!! 🙂
A muffin in a mug? Love this idea, and love the toffee flavor…and pecans! Nice video too. Well done!
I’m the worst at making breakfast. I always forget! This mug muffin is perfect!
Thank you for the recipe, looks yummy. I have a question, I’ve noticed that I get tommy issues with coconut flour which doesn’t happen when I use almond flour, is this common? Any input would be appreciated. Not sure if I should omit coconut flour from my diet to avoid the uncomfortable effects or if there is anything I can do to lessen the effects.
I have never noticed issues using coconut flour so I can’t say for sure if that is the cause or might it be the sugar free sweetener you are using?
Coconut flour is pure fiber so it is common to have a bit of an issue to start with. It usually eases off with time. Just start out with small amounts.
Holy yum! Id so eat this mug muffin for breakfast with my coffee to slash my early morning cravings! Love it!
You are SO talking to me! For someone who regularly jokes about spending 80% of her day in the kitchen, I sure do forget to eat an awful lot. This is perfect! (With drizzle, of course!)