Keto Sugar Free Coffee Toffee Microwave Mug Muffin
A single-serving keto-friendly muffin that combines rich coffee flavor with sweet toffee notes, ready in just 90 seconds in the microwave. Made with coconut flour and liquid stevia instead of sugar, this low-carb treat delivers the comfort of freshly baked goods without the guilt. The addition of coffee extract and maple extract creates depth while pecans add a satisfying crunch. Perfect for busy mornings when you want a homemade breakfast or as an afternoon pick-me-up with your coffee.
Ingredients
- 1 egg
- 3 tbsp coffee, strong brewed
- 1 tsp coffee extract
- ½ tsp maple extract
- ½ tsp English Toffee Liquid steviaerythritol1 tsp stevia = 2-3 tbsp erythritolketosugar-free
powdered sweetener, adjust to taste
- 2 tbsp coconut flour
- ¼ tsp baking powder
- ¼ tsp ground cinnamon
- 1 tbsp pecans
- 1 tbsp canned coconut milk
- ¼ tsp vanilla extract
- ⅛ tsp English Toffee liquid steviaerythritol1 tsp stevia = 2-3 tbsp erythritolketosugar-free
powdered sweetener, adjust to taste
- ⅛ tsp salt
Instructions
- 1
Whisk egg, brewed coffee, coffee extract, maple extract, and English toffee stevia together in a small bowl
- 2
Whisk coconut flour, baking powder, cinnamon, pecans, coconut milk, vanilla extract, English toffee stevia, and salt together
- 3
Stir dry ingredients into wet ingredients until combined
- 4
Grease a 7-ounce ramekin with olive oil cooking spray or coconut oil
- 5
Pour batter into prepared ramekin
- 6
Microwave for 1 minute and 30 seconds
- 7
Test doneness by poking center with toothpick - it should come out clean
- 8
Microwave additional 30 seconds if needed
- 9
Cool before enjoying from dish or removing to plate
Tips
Check doneness carefully as microwave power varies - start with 90 seconds and add time in 15-second intervals if needed.
Use room temperature egg for better mixing and more even cooking in the microwave.
Let the muffin cool for 2-3 minutes before eating as it will be very hot inside.
Good to Know
Cover and refrigerate up to 3 days. Reheat in microwave for 15-20 seconds.
Mix dry ingredients up to 1 week ahead. Store wet ingredients separately and combine when ready to cook.
Serve warm from ramekin or plate. Optional toffee drizzle and chopped pecans enhance presentation.
Common Mistakes
Don't overmix batter to avoid tough texture.
Use cooking spray or oil in ramekin to prevent sticking.
Substitutions
Gluten-Free Swaps
General Alternatives
powdered sweetener, adjust to taste
Full guide →FAQ
Can I bake this in the oven instead of microwave?
Yes, bake at 350°F for 15-20 minutes in a greased ramekin until toothpick comes out clean.
What if I don't have liquid stevia?
Substitute with 2-3 tablespoons powdered erythritol or your preferred sugar-free sweetener, adjusting to taste.
How long will this keep?
Store covered in refrigerator up to 3 days. Reheat briefly in microwave before serving.