Keto Strawberry Mug Cake With Coconut Flour (Edit recipe)

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This super easy and ultra-fresh Keto Strawberry Mug Cake takes just minutes to make and is super delicious. This guilt-free mug cake is low carb & gluten-free, and a single serving for a healthy keto sweet treat and portion control. The Keto Mug Cake Recipe is a quick and simple mug cake as delicious as it is easy! This gluten free healthy mug cake is so easy to make and is super customizable. You can swap strawberries for your favorite fruit, add some cocoa powder to make it a chocolate cake, or just make a plain vanilla cake.

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Original Recipe

PREP TIME

3 minutes

COOK TIME

2 minutes

INGREDIENTS

8

Serves: 1

Ingredients

1 Tbsp Coconut Flour
.25 tsp Baking Powder
1 Tbsp Granular Sugar Substitute - Swerve
1 Tbsp Coconut Flakes, Unsweetened
1 Egg, large
1 Tbsp Coconut Oil
1 tsp Vanilla Extract, sugar free
1 cup Strawberries

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To ensure a light and well-risen cake, first mix together the dry ingredients: coconut flour, baking powder, sweetener, and desiccated coconut in your chosen mug. This dry mixture ensures even distribution of the baking powder, helping your cake to rise evenly.
Add in the egg, Vanilla extract, and melted coconut oil. These will make up the wet section of your ingredients.
Mix the wet and dry ingredients together using a fork or a mini whisk, ensuring all ingredients are thoroughly combined. *see notes. Top with strawberries and sprinkle desiccated coconut. Push the strawberries into the mix.
Set your microwave on high and microwave your mug cake for about 90 seconds. However, as microwave strengths can vary, itu2019s wise to initially check the keto mug cake after 1 minute. *see notes

Notes

Desiccated Coconut: you can omit it if you do not like coconut. To store any leftover Keto Mug Cake, let it cool down completely first. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. To reheat, microwave it for 15-20 seconds until warm. You can cook the mug cake in a preheated oven to 440F/220C for 12-15 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	272
Fat:	17 g
Carbohydrates:	25 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	5 mg
Fiber:	7 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated for total recipe.