My coconut flour mug cake is the perfect quick dessert for one! You stir it together with a fork straight in the cup. Zap it in the microwave - job done! This dairy-free, sugar free mug cake is moist and fluffy, with a hint of vanilla and a luscious cinnamon swirl.
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 recipe 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.
Love baking with coconut flour? Also try my keto coconut flour cake and these coconut flour banana muffins.
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Ingredients
Here are the ingredients I used:
- Coconut flour - I like the slightly sweet taste of coconut flour. Also, you only need a small amount in recipes, because coconut flour expands so much when you mix it with wet ingredients. This makes it more economical than almond flour. Then there are the numerous health benefits - coconut flour is a nutritious powerhouse! And last but not least, coconut flour is naturally nut free, low carb and gluten-free.
- Sweetener - When I first posted the recipe, I used a powdered erythritol monk fruit blend. I have since made the mug cake with powdered Bocha Sweet and with allulose. 1 tablespoon was just right for me, especially since the cinnamon swirl adds additional sweetness.
- Baking powder - Check that it is fresh, so the cake becomes fluffy.
- Coconut cream - I am using this in place of butter and milk and it makes the cake super moist. You can replace it with heavy cream.
- Egg - Use a room temperature, medium egg if possible. I did try making this recipe with a large egg and found it a bit eggy.
For the cinnamon swirl, I mixed sugar-free syrup with cinnamon. I used the Lakanto maple flavoured syrup, which gives the mug cake a lovely mellow maple flavour. Of course, any sugar free syrup will work.
See the recipe card for full information on ingredients and quantities.
Instructions
It is easy to make a mug cake with coconut flour. Here are the basic steps. Scroll down to the recipe card for the detailed method and nutrition information.
STEP 1
Measure coconut flour, powdered sweetener and baking powder into a mug. Make sure you break down any lumps.
STEP 2
Add the wet ingredients - coconut cream, a medium egg and vanilla extract.
STEP 3
Stir with a fork until a smooth batter forms.
STEP 4
While the coconut flour absorbs the liquid, prepare the cinnamon syrup. Simply mix sugar free syrup and cinnamon in a separate bowl.
STEP 5
Swirl the cinnamon syrup into the cake batter and microwave until the cake has cooked fully on the top and is starting to release from the sides of the mug.
Katrin's Top Tips
#1 Coconut flour is very absorbent. When measuring coconut flour, level off the flour in the spoon with a knife. If you were to use heaped spoonfuls the cake will end up dry.
#2 It's important that the mug has a volume of at least 200 millilitres. It should also be wide rather tha narrow and tall. Always leave some free space between the batter and the rim. Why? The batter rises as it cooks in the microwave and can spill over if the mug is too small.
#3 As the cake cools it fully releases itself from the edges of the mug and you can turn it upside down 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.
Microwave Timings
Microwaves vary in terms of zapping power. I made 3 different versions of this coconut flour cake in a mug 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.
Here's a quick overview of recommended baking times:
- 900W = 90-100 seconds.
- 1000W = 70-80 seconds.
- 1200W = 50-60 seconds.
Always check the cake 10 seconds before it is finished. If it's still undercooked, add increments of 10 seconds. Also, please keep in mind that cakes continue to bake in the cup after you remove them from the microwave. Don't be tempted to overcook!
Variations
Here are ideas how to tweak the recipe with add-ins or toppings:
- add sugar free chocolate chips or chopped dark chocolate
- throw in a few berries (blueberries or raspberries)
- Stir in a dollop of peanut butter
- Top with sugar free whipped cream
- Slather over a quick cream cheese frosting (cream cheese or mascarpone plus powdered sweetener to taste).
Recipe FAQs
For a sugar free coconut flour mug cake, use erythritol, xylitol, Bocha Sweet or allulose. I used powdered sugar substitute to make the end result smoother, but granulated sweetener would also work. If carbs are not a concern, feel free to use coconut sugar or honey.
If you don't have a sugar free syrup (or regular maple syrup) to hand, melt 1 tablespoon of butter and add 1 teaspoon of powdered sweetener plus 1 teaspoon of cinnamon. For a dairy free version, use coconut oil instead of the butter.
Sure! You can bake this cake at 180C / 350F (electric) or 160C / 320F (fan-assisted). It should be done in around 12-15 minutes.
I have a great recipe for a moist chocolate coconut mug cake - this keto chocolate mug cake is a coconut flour recipe.
Storage
To be honest, mug cakes are always best enjoyed straight after cooking. And since you can whip one up in a few minutes, there is no real need to make them in advance.
However, in theory you can store this cake as long as any other coconut flour cake: around 4 days in the fridge, if you use an airtight container.
You can also freeze this cake for up to 3 months.
More Easy Mug Cakes
- Keto Peanut Butter Mug Cake4 Minutes
- Keto Mug Cake (Vanilla)4 Minutes
- Keto Blueberry Mug Cake4 Minutes
- Fudgy Keto Brownie In A Mug3 Minutes
Last but not least, if you are reading this during the holiday season, don't miss my Low Carb Christmas Pudding. This was my very first mug cake recipe!
Tried this recipe? Give it a star rating below!
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Recipe
Coconut Flour Mug Cake
Ingredients
- 2 tablespoon coconut flour
- 1 tablespoon powdered sweetener
- ¼ teaspoon baking powder
- 4 tablespoon coconut cream
- 1 egg medium
- ½ teaspoon vanilla extract
Cinnamon Swirl
- 1 tablespoon Lakanto sugar free syrup
- 1 teaspoon cinnamon
Instructions
- Mix the coconut flour, powdered sweetener and baking powder in a mug (200 ml volume) with a fork. Make sure there are no lumps.
- Add the coconut cream, vanilla extract 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 for 90 - 100 seconds. (My microwave cooks at 900 W - see recommended microwave timings for other Wattages in the recipe notes below).
Notes
- 900W = 90-100 seconds.
- 1000W = 70-80 seconds.
- 1200W = 50-60 seconds.
karen
Can you use egg white only. Not a yolo liker...
Katrin
Yes, I think that should work.
Katie
Loved it! Thanks for the great recipe!
Tanya
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
The principle is great but I found it way too sweet and way too much cinnamon. Will reduce those two ingredients.
Katrin
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
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
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?
Katrin
it's for total carbs. To get the net carbs, you subtract the fibre.
Stephanie
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
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
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
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
glad you liked it Nicole!!!
Linda
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
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
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
When you try this one let me know how you like it 😉