Keto Chocolate Coconut Mug Cake
Delicious, chocolatey and topped with toasted coconut and a sweet glaze…this cake will surely satisfy your sweet tooth! Feel free to make the glaze with whole milk or alternative dairy milk instead of water. You can also use vanilla extract if you don’t have coconut extract.
How to Make It
Step 1
Melt the butter and unsweetened chocolate in the microwave on HIGH in 30-second increments, stirring each time until the chocolate and butter are melted.
Step 2
Add 4 T Swerve icing sugar, baking powder, 1 t coconut flakes, coconut flour, dark cocoa powder, and an egg. Mix well to combine. Microwave on HIGH for 45-50 seconds until cooked through, being careful not to overcook the cake as it will become too dry.
Step 3
In the meantime, combine toast the 2 teaspoons of coconut flakes in a dry pan over medium heat until browned. Also, combine 1 t Swerve icing sugar with ½ t water to make a glaze. Top hot cake with toasted coconut flakes and glaze!
Ingredients
- Butter – 1 tablespoon
- Unsweetened Baking Chocolate Bar by Baker’s – 1 ounce
- The Ultimate Icing Sugar Replacement by Swerve – 4 tablespoon
- Baking Powder – ½ teaspoon
- Unsweetened Coconut Flake by Kroger – 1 teaspoon
- Coconut Flour – 1 teaspoon
- 100% Cocoa Special Dark by Hershey’s – 1 teaspoon
- Raw Egg – 1 large
- Organic Coconut Extract – ¼ teaspoon
- Unsweetened Coconut Flake by Kroger – 1 teaspoon
- The Ultimate Icing Sugar Replacement by Swerve – 4 tablespoon
- Water – ½ teaspoon