Print Options:

Chocolate & Coconut Mug Cake

Yields1 ServingPrep Time5 mins

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

 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
1

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

2

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

3

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

4

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

5

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!

Nutrition Facts

Servings 0

Amount Per Serving
Calories 339
% Daily Value *
Total Fat 29g45%

Saturated Fat 158g790%
Potassium 302mg9%
Total Carbohydrate 104g35%

Dietary Fiber 53g212%
Protein 132g264%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.