These Keto coconut, white chocolate & pecan mug cakes are perfect when you want a sweet keto treat quick! Keto mug cakes can’t be beat for ease and portion control!
You guys know that I’m a huge fan of low carb 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.
What’s fantastic about low carb 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 keto 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 delicious keto desserts like a pro in no time.
This keto 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 this delicious keto mug cake skimps on flavor though! This combo is based on one of my favorite cookies from before I went low carb & 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!