High-Fiber Coconut Almond Mug Cake
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.
- Total Time5 minutes
- Yield1 mug cake 1x
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
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 Facts (entire mug): Calories: 296 kcal | Total Fat: 24.1 g (Saturated Fat: 7.4 g) | Total Carbs: 11.8 g (Fiber: 7.1 g, Sugars: 1.4 g, Net Carbs: 4.7 g) | Protein: 9.8 g | Sodium: 244 mg
These values are approximate and may vary based on ingredients and preparation. — Allergy heads-up: contains egg, almond (tree nut), and coconut.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Category: Dessert, Mug Cake
- Cuisine: American
Nutrition
- Calories: 296