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Sheri's Coconut Mug Cake Bariatric Recipes

Print Recipe
Total Time 5 minutes
Servings: 1
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.