Description
This Wheat-Free Keto Banana Coconut Mug Cake is a quick and delicious low-carb treat perfect for a speedy breakfast or snack. Made with almond and coconut flours, ripe banana, and natural sweetener, it offers a moist, flavorful cake that’s ready in just minutes using the microwave.
Ingredients
Scale
Main Ingredients
- 1 medium ripe banana, mashed
- 2 tablespoons coconut flour
- 2 tablespoons almond flour
- 1 egg
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsweetened shredded coconut
- 1 tablespoon sweetener of choice (like erythritol)
Instructions
- Mash the Banana: In a microwave-safe mug, mash the ripe banana until smooth to create the moist base for the cake.
- Add Wet Ingredients: Mix in the egg, melted coconut oil, and vanilla extract thoroughly to combine the liquids and flavors evenly.
- Combine Dry Ingredients: Stir in the coconut flour, almond flour, baking powder, and your preferred sweetener until the batter is well blended.
- Fold in Coconut: Gently fold the unsweetened shredded coconut into the batter for added texture and flavor.
- Microwave Cooking: Cook the mug cake on high in the microwave for 60 to 90 seconds, or until it has set and is cooked through but still moist.
- Cool and Serve: Allow the mug cake to cool for a minute or two before enjoying, ensuring it’s safe to eat and the texture is perfect.
Notes
- Cooking time may vary depending on the microwave power; start checking at 60 seconds to avoid overcooking.
- You can substitute the sweetener with your preferred keto-friendly alternative like stevia or monk fruit.
- Ensure the banana is ripe for natural sweetness and moisture in the cake.
- For extra flavor, sprinkle a pinch of cinnamon or nutmeg into the batter.
- The coconut oil can be replaced with butter if not strictly dairy-free.
