Description
This Low-Carb Coconut Mug Cake is a quick single-serving dessert made with almond flour, coconut cream, and shredded coconut. It cooks in the microwave in just 45–60 seconds for a soft, rich coconut dessert that's ready in minutes.
Ingredients
Scale
Ingredients
Mug Cake
- 1 large egg
- 2 tablespoons coconut cream
- 1 tablespoon melted butter
- 2 tablespoons almond flour
- 1 tablespoon shredded coconut
- 1–2 tablespoons allulose, to taste
- ½ teaspoon vanilla
- ¼ teaspoon baking powder
- Pinch of salt
Optional Coconut Mascarpone Topping
- 2 tablespoons coconut cream
- 1 tablespoon mascarpone
- 1 teaspoon allulose
- Splash of vanilla
Instructions
Instructions
- Whisk the wet ingredients. In a small bowl or microwave-safe mug, whisk the egg, coconut cream, melted butter, and vanilla until smooth.
- Add the dry ingredients. Stir in the almond flour, shredded coconut, allulose, baking powder, and salt until evenly combined.
- Microwave. Microwave for 45–60 seconds, checking at 45 seconds. The cake should rise and look set on top without becoming dry.
- Rest. Let the mug cake rest for 1 full minute so the center can finish setting.
- Add the topping. If using, stir together the coconut cream, mascarpone, allulose, and vanilla until smooth. Spoon over the warm mug cake and finish with shredded coconut if desired.
Notes
Calories: 380
Protein: 10g
Fat: 34g
Net Carbohydrates: 4–5g
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American