Need a treat? This moist coconut flour mug cake has a delicious cinnamon swirl and is ready in minutes. The recipe is low carb, keto, gluten and sugar free.
Prep Time
3 mins
Cook Time
1 min
Total Time
4 mins
Course
Dessert
Cuisine
British
Servings
1
Calories
247 kcal
INGREDIENTS
1x
2x
3x
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2 tbsp coconut flour
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1 tbsp powdered sweetener
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1/4 tsp baking powder
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4 tbsp coconut cream
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1 egg medium
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1/2 tsp vanilla extract
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1 tbsp Lakanto sugar free syrup
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1 tsp cinnamon
INSTRUCTIONS
Mix the coconut flour, powdered sweetener and baking flour in a mug (200 ml volume) with a fork. Make sure there are no lumps.
Add the coconut cream, vanilla extract and egg and mix until smooth. Flatten the top.
Microwave on high for 90 – 100 seconds.
I microwaved my mug cake for 90 seconds. It still looked a little soft at the top so I zapped it for another 10 seconds.
The cake will rise in the mug and collapse again as it cools.
Use a mug that holds 200 ml of liquid – any smaller and the mix will overflow.
Once the mug cake has cooled, you can turn it our onto a plate if you wish.
NUTRITION
Calories: 247kcal
Protein: 9.4g
Fat: 18.2g
Fiber: 5.6g
Sugar: 2.3g