Name: Chocolate & Coconut Mug Cake
Prep time: 5 min
Total time: 5 min
Yield: 1
Ingredients: 2 heaping tbsp almond flour (16 g / 0.6 oz); 2 tbsp shredded, unsweetened coconut (12 g/ 0.4 oz); 1 tbsp raw cocoa powder, unsweetened (5 g / 0.2 oz); ⅛ tsp baking soda; 2 tbsp Erythritol or Swerve, or other healthy low-carb sweetener from this list (20 g / 0.7 oz); 1 large egg, free-range or organic; 1 tbsp extra virgin coconut oil or butter, melted; 3-5 drops liquid stevia (I used Chocolate Stevia); Optional: 2 tbsp whipped cream, coconut milk or sour cream

AuthorKetoDifficultyBeginner

Another delicious quick mud pie dessert recipe!

Originally posted at: http://ketodietapp.com/Blog/post/2015/11/06/chocolate-and-coconut-mug-cake?print=recipeNoImages

Yields1 Serving

Prep Time5 mins

2 heaping tbsp almond flour (16 g / 0.6 oz)

2 tbsp shredded, unsweetened coconut (12 g/ 0.4 oz)

1 tbsp raw cocoa powder, unsweetened (5 g / 0.2 oz)

⅛ tsp baking soda

2 tbsp Erythritol or Swerve, or other healthy low-carb sweetener from this list (20 g / 0.7 oz)

1 large egg, free-range or organic

1 tbsp extra virgin coconut oil or butter, melted

3-5 drops liquid stevia (I used Chocolate Stevia)

Optional: 2 tbsp whipped cream, coconut milk or sour cream

Place all the dry ingredients in a mug or a ramekin and combine well (or use the ingredients based on allergy preferences).

Add the egg, coconut oil and stevia and mix well using a fork. Microwave on high for 70-90 seconds.

For egg-free: Add coconut milk instead of the egg.

When done, you can optionally top the mug cake with whipped cream, sour cream or creamed coconut milk.

Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 C / 350 F and cook for about 20 minutes or until crispy on top and firm inside. Enjoy!

Ingredients