Raspberry Coconut Flour Mug Cake (Keto Friendly) (Edit recipe)

216 recipes
|
84 followers

This berrylicious keto mug cake with coconut flour raspberries is made with coconut flour, which is a low-carb and gluten-free alternative to wheat flour. Coconut flour also adds a nutty and coconutty flavor to the cake, as well as a fluffy crumb and a moist texture. The cake is sweetened with Swerve, a natural and keto-friendly sweetener that tastes just like sugar. And of course, the star of the show is the fresh raspberries, which add a burst of juicy and tart flavor to every bite.

Share

Save

Original Recipe

PREP TIME

3 minutes

COOK TIME

1 minute

INGREDIENTS

8

Serves: 1

Ingredients

1.25 Coconut Flour
.25 tsp Baking Powder
1 Tbsp Granular Sugar Substitute - Swerve
1 Egg, large
.5 tsp Vanilla Extract, sugar free
1 Tbsp Coconut Oil
1 Tbsp Coconut, Shredded and Toasted
5 Raspberries, Organic

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

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

Start by placing the coconut oil in a microwave-proof mug.
Microwave the coconut oil on high for 30 seconds, or until melted.
Crack an egg into the mug, add the vanilla extract, and beat the mixture until it's almost white. This should take around 1-2 minutes.
Next, add the dry ingredients - coconut flour, baking powder, sweetener, and desiccated coconut - and stir until everything is fully combined. Remember to leave a little bit of the desiccated coconut for decoration later.
At this point, you can choose to leave the mixture aside for a minute or two. This will allow it to thicken slightly and help to remove any trapped air bubbles. Give the mixture another quick stir before moving on to the next step.
Arrange the raspberries on top of the mixture, pressing them slightly into the batter.
Sprinkle a little bit of desiccated coconut on top of the raspberries for decoration.
Microwave the mug on high for 1 minute, or until the cake is fully cooked.
Once the cake is cooked, let it stand for a minute or two before enjoying it. You can also choose to take it out of the mug and decorate it with keto-friendly whipping cream or ice cream.

Notes

You can use any sweetener.
You can cook the mug cake in a preheated oven to 350F/180C for 12-15 minutes.
To store any leftover Keto Berrylicious 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.
Top with a dollop of whipped cream or whipped coconut cream for extra indulgence.
Serve with a scoop of low-carb vanilla ice cream for a refreshing dessert.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	173
Fat:	17 g
Carbohydrates:	2 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	2 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated for total recipe.