Description

A fluffy, fiber-rich single-serving cake with warm coconut and vanilla-almond notes, ready in just 90 seconds. This recipe is low-carb, keto-friendly, and optimized with healthy fats.

Ingredients

Scale

Dry Base

1 ¾ tablespoons coconut flour
1 teaspoon ground flaxseed
2.5 teaspoons granular erythritol (or preferred zero-glycemic sweetener)
1.5 teaspoons unsweetened shredded coconut
¼ teaspoon baking powder

Wet & Flavor Agents

1 large egg
⅛ cup (2 tbsp) unsweetened almond milk
1 tablespoon avocado oil
½ teaspoon vanilla extract
⅛ teaspoon almond extract

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Instructions

In a large, microwave-safe mug (at least 12-14 oz capacity), add the coconut flour, ground flaxseed, erythritol, shredded coconut, and baking powder. Whisk thoroughly with a fork until well-combined and free of lumps.
Create a small well in the center of the dry ingredients. Add the egg, unsweetened almond milk, avocado oil, vanilla extract, and almond extract. Mix vigorously until the batter is completely smooth and uniform.
Microwave on high power for approximately 90 seconds (1 min 30 sec). The cake will puff up significantly and then settle. The surface should spring back when touched, and a toothpick inserted into the center should come out with moist crumbs.
Let the cake cool for 1–2 minutes before enjoying, as the center will be very hot.

Notes

Nutrition Information (Per Serving – Entire Mug)

Calories: 296 kcal Total Fat: 24.1 g Saturated Fat: 7.4 g Sodium: 244 mg Total Carbohydrates: 11.8 g Dietary Fiber: 7.1 g Net Carbohydrates: 4.7 g Total Sugars: 1.4 g Protein: 9.8 g

Disclaimer: Values are estimates based on standard USDA data; actuals vary by brands and methods. Net Carbs = Total Carbs – Fiber.

Allergy heads-up: contains egg, almond (tree nut), and coconut.

Nutrition

Calories: 296