Description
A delicious and easy keto mug cake recipe loaded with coconut, pecans, and white chocolate chips! Â Low carb and gluten free too!
Ingredients
Scale
- 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
Instructions
- 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.
Notes
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
- Category: Keto Mug Cakes
- Method: baking
Nutrition
- Serving Size: 1 mug cake
- Calories: 310
- Fat: 27g
- Carbohydrates: 3.5g net
- Protein: 8g
