Coconut Flour Mug Cake a 90-second Keto Snack!
By Carine Claudepierre
Published on 10/26/2019 - Last updated on 06/23/2023
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An easy coconut flour mug cake with a deliciously moist, coconut crumb and coconut frosting.
Bonus, this keto mug cake with coconut flour contains only 4.9 grams of net carbs per serving and it’s gluten-free and dairy-free.
What’s A Coconut Flour Mug Cake?
We all crave birthday cakes at some point. Whether it’s your birthday or not, that craving must be fixed. As always, I’m here to tell you that this is ok to have keto birthday cake on a keto diet.
Of course, you need to use the right ingredients to keep things very low-carb and high-fat but keep reading, and I will guide you through this in a sec!
How To Make A Coconut Flour Mug Cake
Coconut flour is a gluten-free, low-carb flour with delicious coconut flour, and it is perfect for baking low-carb keto cakes or keto bread.
But it is also a high fiber flour, meaning it absorbs liquid very quickly, and that is why you need to measure your flour with precision to prevent this coconut flour cake in a mug from becoming dry or crumbly.
Ingredients for coconut mug cake keto recipe
You only need a few basic ingredients to make a coconut flour keto mug cake. Let’s see what you need to make this lovely keto coconut mug cake in less than 5 minutes:
- Coconut flour – make sure it has no lumps for best results. If so, squeeze the lumps between your fingertips before you measure the flour.
- Egg – don’t replace it with an egg-free option, or it will be very crumbly and dry.
- Unsweetened almond milk – or any dairy-free milk you love like hemp milk or coconut milk.
- Coconut cream – I use canned coconut cream. You can buy it from the international aisle of most grocery stores. It adds a creamy, moist texture to the cake crumb and delicious coconut flavor. Otherwise, if you can’t find it where you live, replace it with heavy cream.
- Coconut extract or vanilla extract
- Sugar-free crystal sweetener – I love erythritol, but any crystal sweetener also works here.
- Baking powder
Make the batter
First, grease a tall coffee mug with coconut oil. The best coffee mug volume is 5 to 12 fl oz to prevent mug cakes from overflowing from the mug.
Then, in a mixing bowl, beat the egg, almond milk, cream, and vanilla extract.
Add the coconut flour, and sweetener, and whisk very well to create a smooth coconut flour mug cake batter with no lumps.
Transfer the batter to the microwave-safe coffee mug.
Microwave on high for 60-90 seconds or until the coconut flour cake is set in the middle and rises.
Baking Coconut Flour Mug Cake
This coconut flour mug cake recipe generally required a baking time of 60 seconds to 90 seconds. Baking time in the microwave very much depends on:
- size of mug
- power of the microwave
If you divide this recipe in half and cook the coconut mug cake in two separate mugs, the batter requires only 60 seconds of baking time.
The reason why you decrease baking time is to keep the cake moist and soft. If you intend to microwave the whole batch all at once, microwave your keto coconut flour mug cake for 90 seconds.
Of course, some of you may not have a microwave, and that’s ok.
Oven-Baking Option
You can bake your coconut flour keto mug cake in greased ovenproof ramekins for 12-18 minutes at 350°F (180°C).
You know the coconut flour mug cake is ready when the batter is set but still moist.
Coconut Frosting
The best way to create a single-serve keto birthday cake with a mug cake recipe is to bake 2 similar cake layers and assemble them with keto frosting.
My favorite keto frosting is dairy-free, made of unsweetened coconut yogurt, unsweetened desiccated coconut, powdered erythritol, and stevia drops.
Actually, pure coconut yogurt is the best keto yogurt you can eat! It has no sugar, no dairy, meaning no lactose sugar.
It’s made of 100% coconut cream and probiotics, that is all. I recommend you check the ingredients list of your yogurt before buying, as some brands add starch or sugar!
You can also serve with mug cake with a:
- A dollop of whipped cream
- A sugar-free chocolate chips
- Dust of cocoa powder
Allergy Swaps
If you don’t like coconut flour, you can replace it with almond flour, but you will need twice the amount called in the recipe to achieve the same texture.
More Keto Mug Cake Recipes
I love to create a range of keto mug cake recipes for breakfast or a quick sweet craving snack.
Also, if you don’t like coconut flour, you can try my almond flour mug cake recipe instead.
As always, if you made this keto coconut flour mug cake recipe, share a comment or review below. You know how much I am in love with your recipe pics.
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Coconut Flour Mug Cake
Ingredients
- 1 large Egg at room temperature
- 1 tablespoon Unsweetened Almond Milk at room temperature
- 1 tablespoon Canned Coconut Cream or heavy cream, at room temperature
- ¼ teaspoon Coconut Extract or vanilla extract
- 2 tablespoons Coconut Flour
- 2 tablespoons Granulated Sweetener or crystal sweetener you love
- ¼ teaspoon Baking Powder
Frosting ingredients
- ¼ cup Coconut Yogurt pure, made of 2 ingredients coconut cream + probiotic or use sour cream or cream cheese
- 1 tablespoon Powdered Erythritol
- 2 drops Coconut Extract
- 1 tablespoon Unsweetened Desiccated Coconut
Instructions
- Grease a tall mug with coconut oil or butter. Set aside.
- In a small mixing bowl, beat egg, almond milk, cream, and coconut extract.
- Whisk in coconut flour, sweetener, and baking powder. Whisk all the ingredients together until no more lumps and a consistent cake batter form.
- Divide the batter evenly into the 2 microwave-proof ramekins or mugs.
- Microwave in a tall coffee mug, power 900W for at least 60 seconds, up to 90 seconds. If the cake is too moist after 60 seconds return to the microwave and bake for 30 seconds extra until set in the center and moist crumb forms.
Coconut frosting
- Whisk the frosting ingredients all together. Set aside in the fridge while the cake layers reach room temperature. Half the mug cake and assemble as a single birthday cake, spreading frosting between layers of cake and around.
How to bake my mug cake in the oven?
- Preheat the oven to 350°F (180°C).
- Grease 2 oven-proof ramekins with coconut oil or butter.
- Fill each ramekin with half of the batter and bake for 8-12 minutes or until the cake is moist and cooked in the center. Don't overbake, or the cakes are getting very dry in the middle.
- Cool it down before frosting as mentioned above.
Storage
- You can make the batter the day before, store it in an airtight container in the fridge and bake it the next day. Don't store a microwaved-baked mug cake for more than 2 hours. They get dry and lose all their texture and flavor. If you use the oven, you can store the cake for 3 days in the fridge.
Notes
Tools
Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting Keto Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy SweetenersWant My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Thank you Carine! I was a naughty girl I’m glad I was! I doubled the cake recipe as you gave it except I used half & half,cane sugar ,shredded coconut and almond extract. 90 sec×3. My icing I used coconut yogurt added agave. This was outstanding!!!! Delish!I wish I could post a picture.
This sounds very nice!!
I’ve been making this mug cake for 3 weeks straight now. I’ve been making a chocolate version, sweetened with honey. I use cocoa powder & a bit of SF Hershey’s chocolate syrup to make it a little more fudgy.
This is the best tasting keto mug cake I have found yet to date! It is so moist and most resembles a “real” cake taste and texture! Soooooo good! I am going to take the advice of some of the other commenters and try different extracts, too! Thank you for sharing with the world!
Question: recipe calls for 1 egg but directions say “beat eggs”
So is it 1 or 2 eggs? Thanks
You only need one egg, I corrected my tapping mistake
Hallelujah! This is the first keto mug cake I’ve made that doesn’t taste like sweet eggs. This is really good, and I’m going to experiment with different extracts. I will definitely be making this one again! Thanks for this keeper recipe!
Thank you for such a great recipe!
A question…the recipe says 1 serving but divide into two dishes. The nutritional say for 1 mug. So is this a 1 serving or two servings? Or is it 1 serving divided between to dishes to make 1 serving 2 layer cake?
Thanks again!
Serving is 1 it means the nutrition panel is for the whole recipe. You can bake it all at once in a mug or in two mug cake if you want to make layers and assemble with whipped cream to mimic a single serve birthday cake! Enjoy.
This is my go-to recipe when I need a quick Keto treat. I use lemon extract for the flavoring, drizzle a little more lemon juice and few drops of stevia over the top when it’s done. Voila! It’s so fast and easy and hits that spot that needed something sweet. And I didn’t knock myself out of keto!!! Thank you carine for all your wonderful recipes.
Thank you so much for making so many of my recipes! XOXO Carine
This was ridiculously good!! I doubled the recipe and made a mini layer cake. We devoured it in seconds. A definite keeper for sure!!! Thank you so much for sharing this delicious recipe ❤️
Tried this today and loved it. I’m finding out I prefer coconut “flour” over almond. I used almond extract instead of vanilla and Bocha for sweetener. Really good!
Another wonderful recipe! The little cakes popped right out! I was so eager to dive in, I simply soaked the cakes in unwhipped coconut cream and raspberries! Such a delicious way to satisfy a sweet craving! Merci beaucoup!
Loved it – delicious, quick, and easy! I split the batter and tried half in the microwave and half in the oven. I found that the microwaved one came out perfectly in the specified time, but the one in the oven needed additional baking time to solidify. I enjoyed them both, but I’d prefer to eat only half at a time and save the other half for the next day, so I’m going to try the recipe in the oven again today, but instead of using a ramekin, I’m going to try half in a miniature tube pan and half in a miniature bundt pan. I’ll let you know how they turn out.
I was glad to find a coconut flour recipe; I needed a break fom almond flour LOL
Love it! So very good and easy!
Thank you for this recipe, this is a total game changer for me
This was great and I So appreciate a recipe with coconut flour instead of almond. Though I love almond flour, others are allergic so it’s wonderful you have recipes using each so we All can enjoy a keto mug cake together. Thank you!
I am happy to read you comment ! I have lots of coconut flour recipes on the blog, may be you would alo love my coconut cake recipe ! Enjoy the recipes, XOXO Carine
Looking forward to making some of your desserts.
That is amazing ! I can’t wait to see what you are making. Carine
Hi! I’m so looking forward to trying this! But what if I don’t have the vanilla or coconut stevia?
You can replace stevia drops by 1 extra tablespoon of erythritol + 1 teaspoon vanilla extract or coconut extract. Enjoy, XOXO Carine
Thanks for this recipe! The cake came out so fluffy and delicious. My yogurt icing was a little thin but tasted great. I think I’ll also try it as a syrup for fresh fruit or pancakes. 🙂
I am so happy you love it ! Enjoy the recipes on the blog, XOXO Carine.
Can you tell me what size the ramekins would be. 4oz, 6oz or 8oz. ? Also I used the link to the Almond Breeze unsweetened almond milk. t\The 3rd ingredient is Tapioca Starch. Not a problem for me, but maybe for others. Still a very good choice for a milk alternative. I would like to make this cake for my daughter as a pick-me-up for those not so good days. Thank you for such a good recipe for cake in a hurry.
Hi ! Any mug size work well, 4 oz is the best for that time. Indeed most Almond milk add a touch of starch for texture but it doesn’t add carbs in the milk as it is such a low dose in this brand! You can replace by water if prefer or any milk you love. Enjoy the treat with your daughter. Carine.
What brand of coconut yogurt do you use? The ones I have tried gave tasted super sour!!
Well, the prebiotic in coconut yoghurt is what brings the sourness so you may not enjoy it as much as I do. But I love local New Zealand producer like Cathedral cove or raglan. Otherwise I recommend you use pure coconut cream form a can, it won’t have aftertaste because there is no probiotic. Enjoy the recipe. XOXO Carine