Now, I know it’s pie day and I’m totally failing on that part. I tried to make a coconut cream pie in the microwave and it just didn’t work out. The crust cooked just fine in the mug, but try to remove it and it completely breaks apart. So, I’ll just give you something that’s just as good!
Just in case you missed out on the previous recipes in this mug cake series, you can check them out:
If you’re a fan of coconut and chocolate, then give this one a try! You can taste the coffee, but not too much. It accents the chocolate extremely well – the coconut coming through as you bite into the flakes and giving you just a hint of textural contrast.
Yields 1 Coconut Chocolate Mocha Mug Cake
The Preparation
Base:
- 1 large egg
- 2 tablespoons almond flour
- 1 tablespoon erythritol
- 7 drops liquid stevia
- 2 tablespoons butter
- 1/2 teaspoon baking powder
Flavor:
- 1 tablespoon unsweetened shredded coconut
- 1/2 teaspoon instant coffee
- 2 teaspoons coconut flour
- 1 tablespoon unsweetened dark cocoa powder
- 1 tablespoon unsweetened carton coconut milk
The Execution
1. Get your mug ready!
2. Mix together 1 Egg, 2 Tbsp. Honeyville Almond Flour, 1 Tbsp. NOW Erythritol, and 7 drops stevia. Then, add 2 Tbsp. Room Temperature Butter and 1/2 tsp. Baking Powder and mix together.
4. Add your spices and flavorings: 1 Tbsp. Unsweetened Shredded Coconut, 1/2 tsp. Instant Coffee, 2 tsp. Coconut Flour, 1 Tbsp. Cocoa Powder, and 1 Tbsp. Coconut Milk. Mix this together well until everything is combined.
5. Microwave on high for 70 seconds (Power Level 10).
6. Turn the mug upside down and lightly bang it onto a plate. It should completely come out of the mug. Optional: Top with extra shredded coconut.
This makes a total of 1 serving of Coconut Chocolate Mocha Mug Cake. The serving comes out to be 437 calories, 39.8g fats, 5.4g net carbs, and 11.8g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 2 tablespoon almond flour | 81 | 7 | 3.1 | 1.8 | 1.3 | 2.9 |
| 1 tablespoon erythritol | 2 | 0 | 0 | 0 | 0 | 0 |
| 7 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1/2 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1 tablespoon unsweetened shredded coconut | 35 | 3.5 | 1.3 | 0.9 | 0.4 | 0.4 |
| 1/2 teaspoon instant coffee | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 teaspoon coconut flour | 13 | 0.8 | 2.2 | 1.6 | 0.7 | 0.7 |
| 1 tablespoon unsweetened dark cocoa powder | 20 | 0.5 | 3 | 2 | 1 | 1 |
| 1 tablespoon unsweetened carton coconut milk | 3 | 0.3 | 0 | 0 | 0 | 0 |
| Totals | 438 | 40.2 | 10.6 | 6.2 | 4.4 | 12.1 |
Coconut Chocolate Mocha Mug Cake
Ingredients
Base:
- 1 large egg
- 2 tablespoon almond flour
- 1 tablespoon erythritol
- 7 drop liquid stevia
- 2 tablespoon butter
- ½ teaspoon baking powder
Flavor:
- 1 tablespoon unsweetened shredded coconut
- ½ teaspoon instant coffee
- 2 teaspoon coconut flour
- 1 tablespoon unsweetened dark cocoa powder
- 1 tablespoon unsweetened carton coconut milk
Instructions
- Get a microwave mug ready!
- Add the egg, almond flour, erythritol, stevia, butter, and baking powder. Mix until combined.
- Add the spices and flavorings — unsweetened shredded coconut, instant coffee, coconut flour, cocoa powder, and coconut milk. Mix until combined and microwave on high (power level 10) for 70 seconds.
- Turn the mug upside down and lightly tap it against a plate. The cake should slide out in one piece.
