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 Coconut Mug Cake
This easy coconut mug cake is fluffy and moist. It cooks in the microwave in less than 2 minutes.
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. Â 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.
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Hi, do you think this can be baked As mini muffins in the toaster oven? And do u think I can sub regular sugar? My daughter is doing allergy treatment and needs to dose coconut and eggs so I think this recipe would be perfect for her except she’s not too keen on the texture of mug cakes when it cools but can’t eat it fast enough while it’s warm. Thanks so much.Â
Yes you can sub regular sugar. I have not tested this in a toaster oven so I’m not sure how well it will work.
Super easy and so delicious!
Yay! Glad you liked it!
Loved it. It’s delicate and just sweet enough. Thanks, I will be making this again and again!
So happy you liked it!
I followed the recipe exactly, but my batter was dry and crumbly, and Im not sure that the cake rose. Any ideas?
it sounds like you have too much coconut flour. Coconut flour is very absorbent so you need to make sure you don’t go over the specified amount and that you include all the liquids in the recipe to allow the coconut flour to absorb
Great and easy recipe! I needed a quick dessert fix and this recipe made the mark! Its delicious! Thank you!
I’m so glad you enjoyed!