Keto Coconut Mug Cake

This coconut flavored cake is moist and fluffy. It is an easy low carb, keto-friendly cake that cooks in the microwave in less than 2 minutes.

This cake makes an easy snack or dessert when you’re craving something sweet. I love how light, fluffy and moist the cake is.

Ingredients

• Butter
• Coconut Flour
• Baking Powder
• Egg
• Erythritol granular
• Milk
• Shredded Coconut

How to Make A Keto Coconut Mug Cake

• All the ingredients except the shredded coconut are whisked together until smooth. Then, the shredded coconut is stirred in.
• The cake is cooked for about 1 minute and 30 seconds in the microwave or until fully cooked.
• I recommend topping the cake with coconut whipped cream or regular whipped cream before serving.

Tips for Cooking this Mug Cake

• This mug cake is meant to be a single serving, so it will just fill an 8 oz mug. However, it does rise quite high when it cooks, so it should be cooked in an oversized mug.
• If you want a nice presentation, cook it in the larger mug and then replate it in an 8 oz mug.
• You can replace erythritol with Swerve or another similar low carb granular sweetener.
• You do not need to grease the mug. The cake will pull away from the sides when it is finished cooking.

More Easy Keto Mug Cakes

• Keto Blueberry Mug Cake
• Keto Lemon Mug Cake
• Low Carb Snickerdoodle Mug Cake

Keto Coconut Mug Cake

Prep Time: 4 minutes

Cook Time: 1 minute

Course: Dessert

Cuisine: American

This easy coconut mug cake is fluffy and moist. It cooks in the microwave in less than 2 minutes.

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Ingredients

• 1 tbsp unsalted butter melted
• 2 tbsp coconut flour
• 1/4 tsp baking powder
• 1 large egg
• 1 tbsp granular erythritol
• 2 tbsp milk can use coconut, almond or regular
• 1/2 tbsp shredded unsweetened coconut

Instructions

• In a large microwave-safe mug, add all ingredients except shredded coconut. Mix with a small whisk until batter is smooth and egg has been completely beaten in.
• Stir in 1 tbsp of shredded coconut.
• Cook cake in microwave at full power for about 1 minute 30 seconds or until cake is fully cooked. Cake will initially rise very high before sinking back down when it stops cooking.
• Allow cake to cool a few minutes before eating. If you want a nicer presentation, you can remove the cake from the large mug and place it into an 8 oz mug. Top with whipped cream or coconut whipped cream before serving.

Notes

• The cake can be topped with regular whipped cream sweetened with erythritol or coconut whipped cream (replace the powdered sugar with powdered erythritol)
• I used So Nourished erythritol sweetener granular* in the cake.
• I used Bob Red Mill's coconut flour.*
• I cooked my cake in an 1100 watt microwave.  You may need to adjust time and/or power if you are using a different wattage.
• *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
• The estimated nutrition carbohydrates count excludes sugar alcohols. The net carbs excludes both fiber and sugar alcohols.

Nutrition

Serving: 1cake, Calories: 259kcal, Carbohydrates: 11g, Protein: 9g, Fat: 20g, Saturated Fat: 13g, Cholesterol: 194mg, Sodium: 108mg, Potassium: 209mg, Fiber: 6g, Sugar: 3g, Vitamin A: 649IU, Calcium: 105mg, Iron: 1mg, Net Carbs: 5g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!