Whip up this easy coconut flour mug cake for dessert in 90 seconds. This chocolate mug cake is paleo, grain-free, refined sugar-free, and can easily be keto!
It’s mug cake time! If you’re a lover of dessert, but need a little portion control assistance, mug cakes need to be your best friend. This very chocolate mug cake recipe is my all time favorite. It’s made with wholesome ingredients and in just 90 seconds.
Dessert in 90 seconds? Yes, please!
This dessert is special in that it’s made with no refined sugars and no grains at all. It’s actually made with a coconut flour base, which I know a lot of you love because it’s paleo and keto. Let’s chat coconut flour for a second here. I want to share why I love it!
Coconut Flour Nutrition
Like I mentioned above, coconut flour is considered both keto and paleo because it’s lower in carbs and grain-free! Per 2 tablespoons: 60 calories, 1.5g fat, 9g carbs, 3g sugar, 3g protein, 5g fiber. If you’re specifically looking for the carbs in coconut flour, you’ll note that there are 9g carbs in coconut flour, which makes it a great low-carb baking option.
How to Make a Mug Cake
Making a chocolate mug cake is super simple…especially if you follow this recipe! Let’s start off with what you need:
Coconut Flour Mug Cake Ingredients
- coconut flour
- cocoa powder
- baking powder
- baking soda
- maple syrup
- egg white
- unsweetened almond milk
Mug Cake Instructions
Start off by spraying your mug with coconut oil cooking spray. Make sure you fully coat that sucker so nothing sticks. Then, add in all of the dry ingredients and mix. Whisk together wet ingredients in a separate small bowl and then pour into the mug. Mix together all ingredients. Microwave on high for 90 seconds to 2 minutes. Top with your favorite nut butter and dark chocolate chips.
Coconut Flour Recipes
- Grain Free Chocolate Chip Cookie Bars
- Grain Free Pumpkin Brownies
- Sweet Potato Skillet Brownies
- Flourless Cashew Butter Brownies
Healthy Mug Cake Recipes
Coconut Flour Chocolate Mug Cake
Whip up this easy coconut flour mug cake for dessert in 90 seconds. This chocolate mug cake is paleo, grain-free, refined sugar-free, and can easily be keto!
Ingredients
Dry
- 2 tablespoons coconut flour
- 1 tablespoon cocoa powder
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
Wet
- 1 tablespoon maple syrup (For keto option, sub 1/8 teaspoon liquid stevia)
- 1 egg large white
- 1/4 cup + 1 tablespoon unsweetened almond milk
(For keto option, sub Instructions
- First, spray a coffee cup with coconut oil cooking spray and set aside.
- Then, mix together all of the dry ingredients inside of the coffee cup. Set aside.
- In a small bowl, whisk together maple syrup, egg white, and almond milk. Then add the wet ingredients to the dry ingredients and mix again.
- Microwave on high for 90 seconds to 2 minutes.
- Top with your favorite nut butter and dark chocolate chips.
Nutrition Facts
Serving Size: 1 Calories: 150 Sugar: 13 Fat: 3 Fiber: 7 Protein: 7Keywords: chocolate mug cake, coconut flour mug cake
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PS: If you love single-serve desserts, you should check out our ebook, 34 Healthy Single-Serve Dessert Recipes for just $5!
Maybe it’s me… I’ve been looking for healthier mug cakes that are still tasty and this was a miss for me. I can’t put my finger on exactly what it is but the flavor is weird
★★
So good! Even better with a little ice cream on top 🍫🍦
★★★★★
100% approve of the ice cream move!
I love this mug cake and make it regularly. The texture is perfect and it’s not too sweet. I’ve already had it twice this week!
★★★★★
So good! I used date syrup as the sweetener and 1 tbsp of df choc chips stirred in. Hit the spot perfectly!
★★★★★
Not bad at all! If you let it cool for about an hour, you’re left with a really moist and firmer dessert. When I first took it out of the cup, it was almost soggy and I couldn’t imagine why this was the recipe. However, once it cooled all the way down, I could certainly appreciate the recipe. I will make it again, minus the extra tablespoon of “milk” adding 1/8 teaspoon of coconut oil, a bit of vanilla and a pinch of salt. Thank you.
★★★
The recipe was okay, but it was initially too runny. I included the whole egg in my mug, plus one more tablespoon of coconut flour and then the consistency was perfect. Exactly 2 mins in the microwave left the cake fluffy and moist after that. I will continue to use this recipe with my modifications. Thank you for the idea! (I love using coconut flour.)
★★★★
Ehhh… Taste is ok but texture is pretty bad (sorry!). It has potential but I microwaved for over 2 mins and it was so watery and didn’t rise like the pic. The finished product is like a half baked, watery cake. I’d recommend at minimum not adding the extra tbls of milk… possibly less. But there are other mug cake recipes I like better so I think I’ll stick with those for now. Good luck! And thanks to the writer for all your work with recipes. There are so many others I’ve really liked! Keep it up! 🙂
★★
Very delicious!
★★★★★
Very good once revised. Initially too watery with all that milk. I swapped out milk for 40 g of whole milk yogurt, I definitely recommend getting a kitchen scale in general but it makes proportions more accurate so better consistency each time. Also added honey and a squeeze of stevia for a little more sweetness. A little vanilla extract and raspberry extract adds a nice flavor too.
★★★★
I have Made several different mug cakes. But this one is by far the best recipie! So pleased so Yum!
what are the carbs on this recipe?
absolutely loved it. I put a square of chocolate in the middle for a nice liquid center.
my only complaint is the recipes don’t have the carb count. Is there any place I can find it, please?
★★★★
This is so damn yummy. I add choc chips and mix it in the cake before putting in the microwave. I have made this a couple of times now and I may even make it today. 😁 I might try subbing the cocoa for carrob powder too. Mmmm.
★★★★★
Hi. Can I substitute maple stripe with honey?
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Hi Lee,
I came across your recipe looking for something for my allergic daughter, and this fit the bill! We used homemade coconut milk and only needed about three tablespoons. She is gobbling it up right now, and I’m so happy she is having a little treat. Thank you!
Love that you made homemade coconut milk <3
I have tried so many mug cakes/cupcakes whatever and this is my favorite one!! the other ones are so much more dry. I put almond butter all on top YESS
WOOOO!!!! The coconut flour makes it super moist and delish 🙂
I just made this recipe and it was delicious. I didn’t have cocoa powder so I used a square of chopped-up dark chocolate instead. I also substituted brown rice syrup for the maple syrup, because I don’t like things too sweet. After microwaving I topped it with a bit of salted butter and it melted in as I ate. Yum!
So glad all of your modifications worked!
I just made this and it’s great. I did add the egg yolk – didn’t want to waste it and I did add a two of date syrup for extra sweetness. It turned out amazing. Made 2 ramekins. Would be great with a chocolate custard or as is with a coffee – how I’m eating mine right now. A recipe to save for sure
★★★★★
That looks great! But what if I don’t have a microwave? Can I can bake it in the oven instead?
Also can I replace coconut flour with wholewheat flour? 🙂
You can definitely bake these in the oven! I would suggest 350 for around 20 minutes. Unfortunately you can’t sub any other flour for the coconut four. Try one of my other mug cake recipes though —> https://fitfoodiefinds.com/2013/06/single-serve-microwave-chocolate-cake-muffin/