Description
A delicious and easy Wheat-Free Keto Banana Coconut Mug Cake that you can indulge in today!
Ingredients
Scale
- 1 ripe banana, mashed
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon almond flour
- 1 tablespoon coconut flour
- 1 tablespoon erythritol or your favorite keto sweetener
- 1/2 teaspoon baking powder
- 1/4 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon unsweetened cocoa powder (optional for a chocolate twist)
- Pinch of salt
Instructions
- Begin by taking a microwave-safe mug and thoroughly mashing the ripe banana until it reaches a smooth consistency.
- Incorporate the egg and vanilla extract into the mug, blending the mixture until it is well combined.
- Gradually fold in the almond flour, coconut flour, erythritol, baking powder, shredded coconut, and cocoa powder (if desired), along with a pinch of salt, stirring until the batter is uniform and smooth.
- Place the mug in the microwave and cook on high for about 1 to 1.5 minutes, keeping an eye on it to ensure it cooks evenly.
- The cake should be firm in the center yet still moist.
- Once done, let the mug cake rest for a minute before digging in and savoring it directly from the mug.
Notes
- Enhance the flavor by adding a tablespoon of chopped nuts or sugar-free chocolate chips before microwaving.
- For an extra treat, top your mug cake with a swirl of whipped cream or a dash of cinnamon.
- Prep Time: 5 minutes
- Cook Time: 1.5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Keto
Nutrition
- Serving Size: 1 mug cake
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Wheat-Free Keto Banana Coconut Mug Cake