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Keto mug cake

Course Dessert
Cuisine American
Keyword coconut flour mug cake, keto microwave dessert, low carb mug cake, raspberry mug cake
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 1 mug
A low-carb single-serving mug cake made with coconut flour, cream cheese and raspberries. It cooks in the microwave in about a minute.

Ingredients

  • 1 tablespoon (½oz/14g) butter
  • 2 tablespoons (1oz/28g) full fat cream cheese
  • 2 tablespoons (½oz/14g) coconut flour
  • 1 tablespoon (½oz/14g) granulated sweetener
  • 1 teaspoon vanilla extract
  • ¼ teaspoon baking powder
  • 1 large egg
  • 6 raspberries fresh or frozen

Directions

  • Soften the butter and cream cheese in a microwave-safe mug by microwaving for 20 seconds.
  • Stir in the coconut flour, sweetener, vanilla, baking powder, and egg until well blended.
  • Scrape down the sides, then gently fold in the raspberries.
  • Microwave 1 minute; check and add a few seconds if needed (based on 1200W).
  • Let cool for 5 minutes before eating.

Notes

Tag: Low-carb. Leftovers: covered at room temperature up to one day. Safety: raw egg; cook until set.

Nutrition

Serving: 123g | Calories: 353kcal | Carbohydrates: 8.4g | Protein: 11g | Fat: 31g | Saturated Fat: 18g | Trans Fat: 0.8g | Cholesterol: 311mg | Sodium: 433mg | Potassium: 177mg | Fiber: 1.2g | Sugar: 5.6g | Vitamin A: 1041IU | Vitamin C: 0mg | Calcium: 138mg | Iron: 1.5mg

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 mug); coconut flour counted as sweetened flaked coconut. Brands and portions vary, so use it only as an approximation.