Cinnamon Swirl Coconut Flour Mug Cake
Need a treat? This moist coconut flour mug cake has a delicious cinnamon swirl and is ready in minutes. The recipe is low carb, keto, gluten and sugar free.
Servings: 1
Calories: 247kcal
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.
- 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
I microwaved my mug cake for 90 seconds. It still looked a little soft at the top so I zapped it for another 10 seconds.
The cake will rise in the mug and collapse again as it cools.
Use a mug that holds 200 ml of liquid - any smaller and the mix will overflow.
Once the mug cake has cooled, you can turn it our onto a plate if you wish.
Nutrition
Calories: 247kcal | Total Carbohydrates: 8.1g | Protein: 9.4g | Fat: 18.2g | Fiber: 5.6g | Sugar: 2.3g