Sheri's Coconut Mug Cake Bariatric Recipes
Ingredients
- 1 1/2 tsps Coconut Oil (melted)
- 3 tbsps Canned Coconut Milk (full fat)
- 1 tbsp Monk Fruit Sweetener
- 1 1/2 tbsps Almond Flour
- 1 tbsp Coconut Flour
- 1 tbsp Unsweetened Shredded Coconut
- 1/4 tsp Baking Powder
Instructions
- In a mug combine the melted coconut oil and coconut milk then stir in the monk fruit sweetener. Add the almond flour, coconut flour, coconut, and baking powder and stir until a thick batter forms.
- Microwave for 90 seconds until the cake is spongy and cooked through. Allow the cake to cool slightly and enjoy!
Notes
Nutrition
Amount per serving
Calories.....264
Fat................24g
Carbs..........21g
Fiber............04g
Sugar...........02g
Protein.......04g Notes Leftovers: Best enjoyed immediately.
More Flavor: Add vanilla extract, coconut extract, or lemon extract.
Additional Toppings: More shredded coconut or coconut whipped cream
No Monk Fruit Sweetener: Use another granulated sugar or sugar alternative.
Fat................24g
Carbs..........21g
Fiber............04g
Sugar...........02g
Protein.......04g Notes Leftovers: Best enjoyed immediately.
More Flavor: Add vanilla extract, coconut extract, or lemon extract.
Additional Toppings: More shredded coconut or coconut whipped cream
No Monk Fruit Sweetener: Use another granulated sugar or sugar alternative.
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