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Low Carb Berry Mug Cake
I have seen so many recipes out there for quick single serving cakes that I finally decided to try making a mug cake of my own.
Of course, our version had to be low carb and gluten and dairy free.
Healthy and Quick Low Carb Cake Ingredients
Just about every night, I have a small serving of mixed berries. These provide some amazing antioxidants and are also one of the fruits that are keto friendly in small amounts.
Berries are on our list of approved anti-inflammatory foods that those with Lyme and other inflammatory conditions can enjoy in reasonable servings without causing rapid increase in blood sugar levels.
Coconut Oil and Coconut Flour are also health favorites at our house. I have a sluggish gall bladder and at times, I don't digest heavy fats really well.
Coconut oil is one of the fats I can eat without feeling gall bladder pain.
Coconut oil has medium chain triglycerides which process in your body a little differently than other fats.
These MCT's break down faster into the fatty acids and the gall bladder doesn't have to work as hard to produce a lot of bile for the digestion process.
Microwave the Mug Cake
Our microwave is fairly new and pretty powerful so it cooks quickly. I initially started with one minute and checked the cake but it wasn't quite done. I put it back in for another 30 seconds and it was done perfectly.
So, the cook time may depend a bit on your individual microwave. That's why we suggest between 1 and 2 minutes and to do a touch test or toothpick check for doneness.
When you touch the top of the cake and it bounces back and feels firm, you can conclude it's done. If you insert a toothpick into the cake and it comes out clean, you can also assume that it is fully cooked.
Serving the Cake
The cakes will not rise to the top of the mug as high as the pictures we took.
We decided to divide it in two to make room and decrease the dribble-mess. When you add heated mixed berries on the top, it can get messy so it's nice to have a little room for those as well.
Not only that, but they are filling due to the nature of the ingredients.
When I made this the first time, my mother in law was here so I made her be my taste-tester. She had not complaints so I hope you also enjoy this recipe!
Got Extra Berries?
Want to try another one of our berry based faves? Check out our low carb, gluten and dairy free berrylicious omelette.
Low Carb Berry Mug Cake
Super easy low carb dessert idea using healthy berries and coconut oil.
- 3 tablespoons coconut flour
- 1 tablespoon almond flour
- 2 large eggs
- 3 tablespoons coconut oil
- 2-1/2 teaspoons monk fruit sweetener
- 1/2 tsp baking powder
- 1 pinch salt
- 1/4 cup mixed berries
In a small bowl, mix egg and coconut oil (softened) and let stand for a minute.
Add coconut flour, almond flour, baking powder and salt.
Mix well until smooth.
Divide the mixture into 2 microwave safe mugs, then use a spoon to stir a few times.
You can add the berries now or wait and put them on the top at the end.
Microwave on high for 1 to 2 minutes (depending upon the power of your microwave-if unsure, check after 1 minute) until the cake bounces back when you touch it lightly or you insert a toothpick and it comes out clean.
Note: Depending on your coconut flour, if the dough seems dry or hard, you can dilute it with a little coconut cream or milk.