.A basic gluten free and low carb coconut flour mug cake that has a hint of vanilla. This is a simple recipe that’s easy to adjust flavors. One thick cake is only 4 net carbs.
Low Carb Coconut Flour Mug Cake
Have you ever just wanted a piece of cake, but not have to make the whole thing? Because I think we’ve all been in that boat at some point. But then I feel obligated to eat the whole thing so it won’t go to waste.
And to be honest, I’m not that much of a cake person. I mean, I do love making a Sugar Free Coconut Flour Layer Cake every now and again. But you won’t see me eating cake on my birthday.
Not that I’m a cake discriminator or anything. Cake has never been something I enjoyed that much. But I do tend to eat it more during the holidays or at a wedding.
So instead of making a whole cake, another option is to make a basic coconut flour mug cake. That way, you can adjust each mug cake to your own liking. This basic recipe is cake-like, sweet, and has a small hint of vanilla from using vanilla extract.
And I’ve tried this recipe with Hershey’s Dark Cocoa and really liked how it turned out. It almost reminded me of a deep chocolate brownie, nut not quite like my Sugar Free Brownies. I’d be interested to see how it would taste with if I added some chocolate chips.
The only thing I wasn’t too fond of was that this recipe does smell egg-like. But, it did not have an eggy aftertaste. Rather than deal with the smell, I just let it cool down a little before I ate the cake.
However, it only seemed to smell like eggs when it was minimally flavored. When I added Hershey’s Dark Cocoa into a batter, it smelled just like chocolate. One tip you could try is adding more vanilla to offset the smell.
If you’re interested in adding chocolate powder to this, I wouldn’t add more than 1/2 tbsp. It seems to dry out the batter a bit. That’s why I like to use the dark cocoa to get more chocolate flavor.
And, instead of a baking my cake in a large mug I like to use a crock pot bowl. It takes about the same amount of time to microwave. The only difference is just how it looks.
- 2 tbsp coconut flour
- 2 eggs, large
- 2 tbsp unsweetened vanilla almond milk
- 2 tbsp Swerve sweetener (or other granulated sweetener)
- 1½ tbsp unsalted butter
- ¼ tsp vanilla extract
- ⅛ tsp salt
- ¼ tsp baking powder
- In a mug or small bowl, mix together the dry ingredients of coconut flour, Swerve sweetener, salt and baking powder.
- Using the same mug or small bowl, add in the eggs, almond milk, butter and vanilla extract. Mix into well blended.
- Microwave until fully cooked.