Ingredients
Scale
- 2 tablespoons coconut flour
- 1 tablespoon powdered erythritol
- 1/4 teaspoon baking powder
- 1 tablespoon unsweetened cocoa powder
- 1 large egg
- 2 tablespoons unsweetened almond milk
- 1 tablespoon melted coconut oil
- 1/2 teaspoon vanilla extract
- 1 tablespoon unsweetened shredded coconut
Instructions
- In a microwave-safe mug, mix together the coconut flour, erythritol, baking powder, and cocoa powder.
- Add the egg, almond milk, melted coconut oil, and vanilla extract to the dry ingredients and mix until smooth.
- Fold in the shredded coconut.
- Microwave on high for 60-90 seconds, or until the cake is cooked through.
- Let it cool slightly before enjoying.
Notes
- This mug cake is best enjoyed fresh.
- Adjust sweetness to taste by adding more erythritol if desired.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 mug cake
- Calories: 250
- Sugar: 1g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 18g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg