Coconut Mug Cakes
It's my #birthday week! I had to cancel my trip to #Belize due to the #coronavirus and #socialdistancing limits my ability to celebrate my birthday with family and friends. However, I still remain optimistic. I get to celebrate another year and me, my family and friends are healthy. To kickoff my birthday celebrations, I felt it would be fitting to feature a dessert this week.
I LOVE mug cakes. The recipes are super simple and it takes less than 5 minutes. All you need is a microwave safe mug and a microwave. Who doesn't love that?! The coconut mug cake recipe calls for some of my go-to ingredients- coconut flour, ghee, and monkfruit sweetener. This cake is so moist because the coconut flour is very absorbent. I also love the coconut flakes are mixed in the batter, which gives a nice, refreshing taste. Garnish with whipped or ice cream and fresh fruit!
Can't wait to get your reactions to this recipe. Stay safe and happy savoring!
1 tbsp Ghee (melted)
2 tbsp Coconut flour
1/4 tsp Baking powder
1 large egg
1 tbsp Granulated sweetener
2 tbsp Milk (any milk of choice)
1/2 tbsp Shredded unsweetened coconut flakes
Whipped cream or ice cream (optional)
Put the ghee in the large microwave safe mug and put mug in microwave on medium heat to melt ghee (approx. 90 seconds).
Add all remaining ingredients except shredded coconut. Mix with a small whisk or fork until batter is smooth and egg has been completely incorporated.
Stir in 1 tbsp of shredded coconut.
Cook cake in microwave at for about 90 seconds or until cake is fully cooked. The cake will rise before sinking down when it stops cooking.
Allow cake to cool a few minutes before eating. Top with whipped or ice cream and other garnishes (optional).
* Nutrition facts have been sourced as a courtesy. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, as these do not affect blood sugar in most people. I try to be accurate, but feel free to make your own calculations.
Total Carbs- 11g
Net Carbs- 5g