Learn how to make a low carb strawberry coconut flour mug cake!
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.
Ingredients:
- 1 1/2 teaspoons coconut oil
- 1/2 cup strawberries
- 10 drops SweetLeaf stevia drops
- 10 drops monk fruit drops
- 1 large egg
- 2 tablespoons coconut flour
- 1 1/2 teaspoons coconut flour
- 1/4 teaspoon baking powder
Optional Toppings:
- buttercream frosting
- strawberries
- whipped cream
How it's made:
- 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.
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