You guys know that I’m a huge fan of low carb and gluten free mug cake recipes. They are easy to make, have built in portion control, and provide almost instant gratification when a sudden craving for something sweet hits.
So when Udi’s Gluten Free asked me to come up with a delicious gluten free recipe that would also be easy to execute for someone new to the gluten free lifestyle, a mug cake seemed like the perfect thing.
What’s fantastic about mug cake recipes, is that unlike in “real” baking, they don’t require complicated equipment or processes to get it right.
Anybody can throw together a mug cake in a few minutes using pretty much a mug, a spoon, and a microwave. It seriously doesn’t get much easier or faster than that.
This is especially important for newbies to low carb and/or gluten free eating. When you’ve cooked the same way for years and years, and suddenly you find yourself with a gluten intolerance, diabetes, or simply wanting to use a low carb diet to lose weight, you may find that you’re learning to cook all over again!
Low carb and/or gluten free flours like coconut flour, almond flour, flax meal, or additives like xanthan gum, may seem very foreign (and expensive!) when you’ve been used to using all purpose wheat flour for everything.
The challenging thing is that all of the specialty flours behave differently than wheat flour, AND differently from each other! In most cases it requires a combination of flours, and sometimes other additives like xanthan gum to get a low carb and/or gluten free product that even remotely resembles the “real” thing. It can be intimidating at first!
With a little practice though, you can be churning out gluten free goodies (low carb or not) like a pro in no time.
This coconut mug cake recipe is a perfect way to get your feet wet! It’s easy to make, and because it’s in a relatively small portion size compared to a big cake or loaf of bread, if you mess it up the first time you’re wasting a lot less of your product.
Just because it’s easy to make, don’t think it skimps on flavor though! This combo is based on one of my favorite cookies from before I went gluten free. The cookie was chewy from the coconut, had bursts of sweetness from the white chocolate chips, and a nutty crunch from the pecans.
This keto mug cake has all of those same qualities, but also reminds me of a blonde brownie in texture. Served with a scoop of low carb vanilla ice cream, it makes the perfect miniature sundae!
Coconut, White Chocolate & Pecan Mug Cakes – Low Carb & Gluten Free
A delicious and easy low carb and gluten free mug cake recipe loaded with coconut, pecans, and white chocolate chips!
- Yield: 2 mugs, or 4 cupcakes
- 2 Tbsp butter, melted
- 3 Tbsp granulated sugar substitute
- 1 Tbsp coconut flour
- 1/4 cup almond flour
- pinch of salt
- 1/2 tsp baking powder
- 1 egg
- 3 Tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 2 Tbsp shredded unsweetened coconut
- 1 Tbsp chopped pecans
- 2 Tbsp white chocolate chips
- In a medium-sized microwave safe bowl, melt the butter if you haven’t already.
- Then add the rest of the ingredients and stir to combine thoroughly.
- Spoon the batter into 2 mugs, or 4 small paper baking cups.
- Microwave for 1 minute on high if using the baking cups, 1 minute and 30 seconds if cooking both mugs.
- Check for doneness and if still liquid in the center microwave for 10 second increments until just set.
- Serve warm. Ice cream or whipped cream optional and not included in nutrition info below.
Approximate nutrition information per serving:
1 mug: 310 calories, 27g fat, 3.5g net carbs, 8g protein
1 cupcake: 155 calories, 13g fat, 2g net carbs, 4g protein
- Serving Size: 1 mug cake
- Calories: 310
- Fat: 27g
- Carbohydrates: 3.5g net
- Protein: 8g