Ingredients
Scale
- 1 ripe banana
- 2 tablespoons coconut flour
- 2 tablespoons almond flour
- 1 large egg
- 1 tablespoon coconut oil, melted
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon coconut flakes
- 1 tablespoon erythritol or sweetener of choice
Instructions
- In a microwave-safe mug, mash the ripe banana with a fork until smooth.
- Add the egg and melted coconut oil, mixing well.
- Stir in the coconut flour, almond flour, cocoa powder, baking powder, salt, and erythritol until fully combined.
- Fold in the coconut flakes.
- Microwave on high for 60-90 seconds, or until the cake has risen and is cooked through.
- Let cool for a minute before enjoying.
Notes
- This cake is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Adjust the sweetness according to your preference.
- Prep Time: 5 minutes
- Cook Time: 1.5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 mug cake
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 186mg