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 of 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!
Time to get to the recipe - time is precious and there's a sugar-free cake to microwave!
Instructions
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. Of course, any sugar free syrup will work.
If you don't have a sugar free 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.
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 it 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.)
More Keto Mug Cakes
- Keto Peanut Butter Mug Cake
- Keto Vanilla Mug Cake
- Keto Blueberry Mug Cake
- Keto Lemon Mug Cake
- Low Carb Keto Christmas Pudding
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
Cinnamon Swirl Coconut Flour Mug Cake
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 2 tablespoon coconut flour
- 1 tablespoon powdered sweetener
- ¼ teaspoon baking powder
- 4 tablespoon coconut cream
- 1 egg medium
- ½ teaspoon vanilla extract
- 1 tablespoon Lakanto sugar free syrup
- 1 teaspoon 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, vanilla extract and egg and mix until smooth. Flatten the top.Â
- 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
Susan RS
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
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.
Carol
What can be substituted for the coconut cream? I can’t wait to try this! Thank you.
Katrin Nürnberger
You could use dairy cream.
Teresa
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!!!
Lorraine
PS i used the creamy part of a full fat can of coconut I'd had in frig, excellent!
Dandy
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
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
Hello, can I use another type of flour instead of coconut flour?
Katrin Nürnberger
You could try 4 tbsp almond flour!
Virginiai
Can I use whipping cream instead of coconut cream?
Katrin Nürnberger
Yes, that should work!
Amina
Great recipe, can’t wait to try it
Katrin Nürnberger
Let me know how you get on with it!
tulips
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
This was delicious- thank you sooo much!!!
Cheryl Kerestine
Can I use heavy cream instead of coconut cream? Want to make it soon without going to the store for coconut cream!
Katrin
Yes, I think you could. The two are normally interchangeable.
karen
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
Wow, I have never made my own coconut flour! But I think all you are suggesting makes total sense - yes!