Coconut Flour Mug Cake
An easy coconut flour mug cake recipe ready in 90-second, the perfect keto mug cake with coconut flour to fix your sweet craving with only 5 grams of net carbs.
Ingredients
- 1 large Egg (at room temperature)
- 1 tablespoon Unsweetened Almond Milk (at room temperature)
- 1 tablespoon Canned Coconut Cream (or heavy cream, at room temperature)
- 1/4 teaspoon Coconut Extract (or vanilla extract)
- 2 tablespoons Coconut Flour
- 2 tablespoons Crystal Sweetener (or crystal sweetener you love)
- 1/4 teaspoon Baking Powder
- 1/4 cup Coconut Yogurt (pure, made of 2 ingredients coconut cream + probiotic or use sour cream or cream cheese)
- 1 tablespoon Sugar-free Powdered Sweetener
- 2 drops Coconut Extract
- 1 tablespoon Unsweetened Desiccated Coconut
Directions
- 1
Grease a tall mug with coconut oil or butter. Set aside.
- 2
In a small mixing bowl, beat egg, almond milk, cream, and coconut extract.
- 3
Whisk in coconut flour, sweetener, and baking powder. Whisk all the ingredients together until no more lumps and a consistent cake batter form.
- 4
Divide the batter evenly into the 2 microwave-proof ramekins or mugs.
- 5
Microwave in a tall coffee mug, power 900W for at least 60 seconds, up to 90 seconds. If the cake is too moist after 60 seconds return to the microwave and bake for 30 seconds extra until set in the center and moist crumb forms.
- 6
Whisk the frosting ingredients all together. Set aside in the fridge while the cake layers reach room temperature. Half the mug cake and assemble as a single birthday cake, spreading frosting between layers of cake and around.
- 7
Preheat the oven to 350°F (180°C).
- 8
You can make the batter the day before, store it in an airtight container in the fridge and bake it the next day. Don't store a microwaved-baked mug cake for more than 2 hours. They get dry and lose all their texture and flavor. If you use the oven, you can store the cake for 3 days in the fridge.