Description
A quick and easy Keto Coconut Mug Cake that is perfect for a low-carb treat.
Ingredients
Scale
- 1/4 cup almond flour
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon low-carb sweetener of choice
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 large egg
- 2 tablespoons coconut milk (unsweetened or low-carb alternative)
- 1 tablespoon melted coconut oil
- 1/2 teaspoon pure vanilla extract
Instructions
- In a microwave-safe mug, whisk together the almond flour, shredded coconut, sweetener, baking powder, and sea salt until thoroughly combined.
- Create a well in the center and crack in the egg.
- Pour in the coconut milk, melted coconut oil, and vanilla extract.
- Using a fork, mix everything together until you achieve a smooth batter without lumps.
- Microwave the mug on high for about 60-90 seconds, keeping an eye on it to ensure it rises nicely and is fully cooked in the center.
- If needed, continue microwaving in 15-second intervals until done.
- Let the cake cool for a minute before digging in.
- For an extra touch, consider garnishing with a bit of whipped cream or a sprinkle of shredded coconut on top.
Notes
- To transform this into a chocolate delight, mix in 1 tablespoon of unsweetened cocoa powder with the dry ingredients.
- Enhance the texture by folding in some sugar-free chocolate chips or chopped nuts before microwaving.
- Prep Time: 5 minutes
- Cook Time: 1-1.5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Keto
Nutrition
- Serving Size: 1 mug cake
- Calories: 290
- Sugar: 0g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 21g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 186mg
Keywords: Keto Coconut Mug Cake