The perfect quick dessert for one! Here’s an easy sugar free coconut flour mug cake you stir together with a fork straight in the cup. Zap it in the microwave – job done! This cake is moist and fluffy, with a hint of vanilla and a luscious cinnamon swirl.
You’ve gotta love microwaves for their ability to produce perfectly formed mini cakes in less than 2 minutes.
Mug cakes are so ridiculously easy to put together. All you need is a couple spoonfuls of almond or coconut flour, an egg, some liquid/fat, a bit of sweetness and flavouring. Zap it for 90 seconds, and boom – instant pleasure. And sugar free mug cakes… instant guilt-free pleasure!
Now that it’s getting colder outside, I find myself reviving my passion for mug cakes in a big way. I’ve had peanut butter mug cakes, chocolate mug cakes, lemon mug cakes…. and it’s not even winter yet 😉
This coconut flour mug cake is so delicious that I had to share it here on the blog. It reminds me of a fluffy cinnamon roll, nestled all easy-going and cosy in your favourite mug.
I love baking with coconut flour – I like its slightly sweet taste and I like the fact that little goes a long way, which makes it more economical than almond flour. And then there are the numerous health benefits – coconut flour is a nutritious powerhouse! Check out this article for more details.
Time to get to the recipe – time is precious and there’s a sugar free cake to microwave!
How to make a cinnamon swirl coconut flour mug cake – step by step:
1.) Measure coconut flour, powdered sweetener and baking powder into a mug. Make sure you break down any lumps.
2.) Add your wet ingredients – coconut cream, a medium egg and vanilla extract.
3.) Stir with a fork until you have a smooth batter.
4.) While the coconut flour absorbs the liquid, prepare the cinnamon syrup. Simply mix some sugar free syrup and cinnamon.
5.) Swirl the cinnamon syrup into the cake batter and microwave on high for 90 -100 seconds.
Recipe Notes
– Coconut flour is super absorbent. Make sure that the flour in your spoon is levelled off when you measure it. If you were to use 2 heaped spoonfuls your cake will end up dry.
– I used powdered sweetener in this recipe to make the end result smoother, but granulated sweetener would also work.
– My eggs come from a local farm and tend to be on the smaller side / medium size. If you use a very large egg, I recommend reducing the amount of coconut cream to 3 tbsp. Wait a couple of minutes for the coconut flour to absorb the liquid and see if the consistency looks like in the images above. Add another teaspoon of coconut cream if you feel the batter needs it.
– Microwaves can vary in terms of zapping power. I made 3 different versions of this coconut flour mug cake and found that for me, 100 seconds was perfect. Start off with 90 seconds and see if you need to tag on another 10 seconds yourself. I’d say that 2 minutes is the maximum though. Any more and your cake will dry out too much.
– As the cake cools it releases itself from the edges of the mug and you’ll be able to turn it out onto a plate. Don’t attempt to do this while it’s still hot – it’s still fragile then and might break. I ate mine straight from the cup.
The cinnamon swirl – tips and tricks
I used the Lakanto maple flavoured syrup, which is made with erythritol and monkfruit and gives the mug cake a lovely mellow maple flavour. You can check it out here. I have negotiated a special discount for my readers – use the code SUGARFREE at checkout and get 20% off! (US addresses only). Of course, any sugar free syrup will work.
If you don’t have a sugar free syrup to hand, melt 1 tbsp of butter and add 1 tsp of powdered sweetener plus 1 tsp of cinnamon. For a dairy free version, use coconut oil instead of the butter.
What about toppings?
To push the boat out, you can top the cake with a cream cheese frosting (cream cheese or mascarpone plus a bit of powdered sweetener).
Can you bake this coconut flour mug cake in the oven?
Sure! Try 170 Celsius / 350 Fahrenheit for around 12-15 minutes. (NOTE – I have not tried this myself, but that’s the temperature and time I would go for.)
See my other microwave and mug cake recipes:
- Chocolate Chip Keto Mug Cake
- Sugar Free Lemon Mug Cake
- Gluten Free Keto English Muffins (Microwave Recipe)
- Low Carb Christmas Pudding
Tried this recipe? Give it a star rating below!
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Cinnamon Swirl Coconut Flour Mug Cake
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Ingredients
- 2 tbsp coconut flour
- 1 tbsp powdered sweetener
- 1/4 tsp baking powder
- 4 tbsp coconut cream
- 1 egg medium
- 1/2 tsp vanilla extract
- 1 tbsp Lakanto sugar free syrup
- 1 tsp cinnamon
Instructions
- Mix the coconut flour, powdered sweetener and baking flour in a mug (200 ml volume) with a fork. Make sure there are no lumps.
- Add the coconut cream and egg and mix until smooth. Flatten the top.
- In a separate bowl, combine the sugar free syrup and cinnamon. Swirl the cinnamon syrup into the mug cake batter with a spoon.
- Microwave on high for 90 - 100 seconds.
Notes
Nutrition
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Susan RS says
This was very easy to make. Yea!!! Mine came out somewhat dense, though. I followed the directions exactly.Any ideas why this happened? I noticed that by the time I swirled the maple syrup mixture into the batter, the batter had become thick… I’m guessing because the coconut flour absorbed a lot of the coconut cream. Should I be putting it in the microwave BEFORE the batter gets thick? Thanks!
Katrin Nürnberger says
It’s possible that waiting made the batter thicker. But I think the issue may be the correct measurement. Coconut flour is very absorbent, and if you use just a little more then a small recipe like this one requires, it can be the difference between great and okay. Next time, be sure to measure flat and not heaped spoons.
Teresa says
I tried this recipe with cream rather than coconut cream since that’s what I had. Amazing! Definitely exactly what I needed to stay on track!!! Definitely will be making this and more of your recipes. Thanks!!!
Katrin Nürnberger says
So glad you liked it!!!
Dandy says
Hi, with the recipes we are directed to use sweetner syrup and dried sugar replacements. All of these that i am aware of we are warned against as having their own drawbacks and not being healthy. I do not wish to use sacharin or algarve syrup or similar for health reasons, them being as bad as sugar in other ways and leaving a bitter taste. So are there natrural products we can use, for instance honey, although this itself is rich in sugar, it is not processed sugar.
Katrin Nürnberger says
Hi there, I use erythritol in most of my recipes. You can replace this with coconut sugar. Where recipes call for sugar free syrups, you can use honey or maple syrup instead.
Mayer says
Hello, can I use another type of flour instead of coconut flour?
Katrin Nürnberger says
You could try 4 tbsp almond flour!
Virginiai says
Can I use whipping cream instead of coconut cream?
Katrin Nürnberger says
Yes, that should work!
Amina says
Great recipe, can’t wait to try it
Katrin Nürnberger says
Let me know how you get on with it!
tulips says
Really delicious and super easy to make. I didn’t have coconut cream so I used same amount of sour cream and it was heavenly. It will be my go to recipe when i want to use coconut flour. It also goes well with different flavorings. Thanks a lot 🙂 🙂 🙂
Karen Muldowney says
This was delicious- thank you sooo much!!!
Cheryl Kerestine says
Can I use heavy cream instead of coconut cream? Want to make it soon without going to the store for coconut cream!
Katrin says
Yes, I think you could. The two are normally interchangeable.
karen says
I am a bout to make some coconut flour which of course produces coconut milk. If i use the cream that rises to the top of the container for this recipe, would I still be able to use the left over liquid as coconut milk for another of your recipes? e.g. the toast?
Katrin says
Wow, I have never made my own coconut flour! But I think all you are suggesting makes total sense – yes!
karen says
Can you use egg white only. Not a yolo liker…
Katrin says
Yes, I think that should work.
Katie says
Loved it! Thanks for the great recipe!
Tanya says
I just found your blog and made this yesterday and found it delicious! What a lovely treat! We are going on our belated honeymoon in 5 weeks and I have been very strict with diet and exercise. (Need to be ON POINT for the dresses and swimsuits 😉 ) But I have to admit, I LOVE FOOD!!! haha… So, after one of those days, yesterday, several hours at the gym and coming off my intermittent fast, I saw this recipe.
I plan to mix up a few of these, store them in single sizes and have the available for those ‘quick fix’ days.
Thank you for posting this. I look forward to trying more of your recipes.
Steph says
The principle is great but I found it way too sweet and way too much cinnamon. Will reduce those two ingredients.
Katrin says
Hi Steph, we all have different ideas of what’s sweet enough. One note though – do check if the sweetener you used is a 1:1 sugar replacement. Some are twice as sweet as sugar (I’ve come across that with granulated stevia sweeteners)
Cathy English says
Can you please tell me what coconut cream you use?I love love this cake. I have been using Goya cream of coconut from a can but it says 18 carbs per 2 tablespoons, so I may need to switch that up..thanks
Katrin says
Hi Cathy, I normally use a brand called Biona. 18 carbs per 2 tbsp sounds like a lot, maybe your coconut cream contains added sugar?
Tami says
Are your nutritional information charts for carbs total carbs or net carbs?
Katrin says
it’s for total carbs. To get the net carbs, you subtract the fibre.
Stephanie says
I didn’t have syrup so I put the cinnamon in the batter it was sooo delicious! The best low carb mug cake I have had so far! I had to split it in half though because it’s filling!
Cathy English says
This mug cake is awesome!!! I eat it for breakfast a lot, tastes just like a cinnamon roll. It is so good but may need to divide between two ramekins because I get full after about halfway done. I was wondering if you can convert this recipe to make cupcakes in the oven, which would be so good. THANKS FOR THIS AMAZING RECIPE
Katrin says
Cathy, so glad you like it!! I think you can probably do that, if you quadrupled the recipe and baked it at 175 Celsius / 350 Fahrenheit for… maybe 15 minutes? It may take up to 20, but I’d check at 15 and see how they’re getting on.
Nicole Foster says
This was really good! It was light and tasted great! I don’t have the sugar free syrup (yet) so did the butter, sweetener, and cinnamon as suggested in the tips/tricks. Worked great but can’t wait to get the syrup and try it!
Katrin says
glad you liked it Nicole!!!
Linda says
This is the first mug cake that I made that I liked my son loved it
I will be making many more for my son and myself as we are both diabetic
When you said coconut cream,,,do you mean the cream from the top of the can?
That is what I used,,, I put whipped cream on top of the finished cakes
Soooo good
Linda
Katrin says
Yes, exactly. You can either buy coconut cream on its own or you just use the creamy part of a can of coconut milk. I’m glad you both enjoyed the cake 🙂
Kate Snave says
I tried this out of another Keto recipe book. It was just awful, I couldn’t get the bloody thing out of the mug. It was like eating cardboard! I will certainly give yours a try, it sounds yoummy!
Katrin says
When you try this one let me know how you like it 😉