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Strawberry coconut flour mug cake

Strawberry Coconut Flour Mug Cake

Course: Dessert
Cuisine: American
Prep Time: 2 minutes
Cook Time: 2 minutes
Total Time: 4 minutes
Servings: 2 people
Calories: 101
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.
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Ingredients

Optional Toppings

  • buttercream frosting optional
  • strawberries optional
  • whipped cream optional

Instructions

  • 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 ½ 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.

Notes

Nutrition info is for half of an unfrosted mug cake (half the recipe).

Nutrition

Calories: 101 | Carbohydrates: 8g | Protein: 5g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 93mg | Sodium: 62mg | Potassium: 90mg | Fiber: 4g | Sugar: 3g | Vitamin A: 150IU | Vitamin C: 33mg | Calcium: 20mg | Iron: 1.6mg

Additional Info

Net Carbs: 4 g | % Carbs: 16.2 % | % Protein: 20.2 % | % Fat: 63.6 % | SmartPoints: 4
Values
Array
(
    [calories] => 101
    [carbohydrates] => 8
    [protein] => 5
    [fat] => 7
    [saturated_fat] => 5
    [polyunsaturated_fat] => 0
    [monounsaturated_fat] => 0
    [trans_fat] => 0
    [cholesterol] => 93
    [sodium] => 62
    [potassium] => 90
    [fiber] => 4
    [sugar] => 3
    [vitamin_a] => 150
    [vitamin_c] => 33
    [calcium] => 20
    [iron] => 1.6
)

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