Description
A delicious and easy mug cake that combines the flavors of banana and coconut in a wheat-free, keto-friendly treat.
Ingredients
Scale
- 1 ripe banana, mashed
- 2 tablespoons almond flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon shredded coconut
- 1 egg
- 1/2 teaspoon baking powder
- 1 tablespoon erythritol or sweetener of choice
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon vanilla extract
Instructions
- In a microwave-safe mug, combine the mashed banana, egg, and melted coconut oil. Mix well.
- Add the almond flour, cocoa powder, shredded coconut, baking powder, erythritol, and vanilla extract. Stir until thoroughly combined.
- Microwave the mug for about 1-2 minutes, or until the cake has set in the middle.
- Let cool slightly before enjoying directly from the mug.
Notes
- Serve with a dollop of whipped cream or sugar-free frosting if desired.
- Ensure the banana is ripe for the best flavor and sweetness.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 250
- Sugar: 4g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 180mg