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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.
Prep Time1 min
Cook Time1 min
Total Time2 mins
Servings: 1 serving Net Carbs: 4.9g Calories: 185kcal Author: Carine Claudepierre
INGREDIENTS
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
¼ teaspoon Coconut Extract or vanilla extract
2 tablespoons Coconut Flour
2 tablespoons Erythritol or crystal sweetener you love
¼ teaspoon Baking Powder
FROSTING INGREDIENTS
¼ 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
INSTRUCTIONS
INSTRUCTIONS
Grease a tall mug with coconut oil or butter. Set aside.
In a small mixing bowl, beat eggs, almond milk, cream, and coconut extract.
Whisk in coconut flour, sweetener, and baking powder. Whisk all the ingredients together until no more lumps and a consistent cake batter form.
Divide the batter evenly into the 2 microwave-proof ramekins or mugs.
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.
COCONUT FROSTING
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.
HOW TO BAKE MY MUG CAKE IN THE OVEN?
Preheat oven to 180°C (350°F).
Grease 2 oven-proof ramekin with coconut oil or butter.
Fill each ramekin with half of the batter and bake for 8-12 minutes or until the cake is moist and cooked in the center. Don't overbake, or the cakes are getting very dry in the middle.
Cool it down before frosting as mentioned above.
STORAGE
You can make the batter the day before, store it in an airtight container in the fridge and bake 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.
NOTES
NOTES
Coconut yogurt - Always choose one made with only 2 ingredients, coconut cream + probiotics. Some brands are not keto as they add starch or sugar. Don't use them! Otherwise, replace it with cream cheese if you can't find coconut yogurt where you live.
Frosting carbs - the nutrition panel is for 1 mug cake without frosting. If you add the frosting, the nutrition panel is:
Calorie: 325 kcal | Fat: 25.6g| Net Carbs: 6.5g (Carbs: 12g takeaway Fiber: 5.5g) | Protein: 11.1g
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