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Baking low carb can be quick and easy. Try this strawberry coconut flour mug cake that bakes in only a couple minutes using the microwave.
The month of January has ended and I’m proud to say I didn’t post one low carb dessert recipe! I’m not sure if anyone noticed, but moving away from sweets was a top goal for the new year.
Now that it’s February, I wanted to make a little treat for Valentine’s Day. Since I’m the only one eating low carb desserts, I made a mini sized strawberry coconut flour mug cake.
I wasn’t planning to frost the cake, but the plain cake wasn’t that pretty. So, I topped it off with a low carb buttercream frosting from my coconut cupcakes recipe.
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To be honest, I thought the sweetness of the frosting was too much. Cutting back on the sweets last month really lessened my taste for sweet.
I was hoping to get a nice pink color from the strawberries, but it was rather a pale dull pink instead. And, the longer the cake sat, it actually took on a purple hue.
Since there are known side effects with consuming artificial food dyes, I refused to use them in this strawberry coconut flour cake. In the past, I have used food coloring, like in my red velvet cake.
I may try a little beet juice next time. It’s supposed to be a great natural red food coloring. I’m just wondering if it will add carbs. Maybe a little will go a long way.
Unless you’re making this strawberry coconut flour mug cake for a special occasion, like Valentine’s Day, I’d refrain from the frosting. The cake is really delicious by itself.
To dress the cake without frosting, you can serve it topped with whipped cream and or fresh berries. Fruit and cream are much better than a coating filled with sweetener.
Although most people seem to be fine with erythritol, I seem to be sensitive to it. I notice that it causes weight loss stalls for me and if I eat too much, I actually gain weight.
The bulk sweeteners usually contain either erythritol or inulin. Both of these ingredients cause weight issues for me.
Unfortunately, it’s difficult to make a low carb frosting without a bulk sweetener. I tried to make a frosting using concentrated sweeteners in my egg fast cloud cake. It didn’t work and I gave in and added in a erythritol based sweetener.
Erythritol is a sugar alcohol that has been shown to have little or no effect on blood glucose levels. My friend Kyndra over at Peace Love and Low Carb recently wrote an article about this low carb sweetener here.
The problem with inulin is that it’s a fiber sweetener. Fiber makes me bloated and gives me gas. It also seems to make me gain weight and cause weight loss stalls.
With fiber, I don’t deduct the carbs. I like to account for at least half of them since I seem to be sensitive to them.
Because of the issues I have with erythritol and inulin, I chose to make this strawberry coconut flour mug cake using a blend of liquid stevia and monk fruit. Since they are concentrated sweeteners, there isn’t any sugar alcohol or fiber filler.
Of course, you can you any sweetener you like in the cake. You don’t have to use the ones that I chose. In fact, that’s true of many low carb sweet recipes.
From this point on, you may see me using more liquid sweeteners instead of the regular bulk sweeteners like Swerve and Sukrin. The reason is because they do not affect my weight like the bulk sweeteners.
I’m also convinced that sweet foods have an impact on the hunger hormones leptin and ghrelin. I always seem to be hungrier if I eat low carb desserts. Have you noticed that too?
Low Carb Strawberry Coconut Flour Mug Cake Recipe – Gluten Free
Strawberry Coconut Flour Mug Cake
Baking a low carb can be quick and easy. Try this strawberry coconut flour mug cake that bakes in only a couple minutes using the microwave.
- buttercream frosting optional
- strawberries optional
- whipped cream optional
Microwave coconut oil in small 2 cup microwaveable ramekin or Pyrex dish just until slightly melted.
Place strawberries in small food processor or blender. Add in coconut oil, stevia, and monk fruit. Puree until completely combined and liquified.
Pour mixture into same 2 cup dish or large mug. Stir in egg with a fork.
Add in the coconut flour and baking powder. Stir with fork until smooth.
Microwave for 2 1/2 to 3 minutes. Carefully remove to cooling rack.
Enjoy right from the container or remove and cool completely on a rack. Frost with buttercream, or top with strawberry slices and whipped cream.
Nutrition info is for half of an unfrosted mug cake (half the recipe).