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5 from 1 vote

Low-Carb Banana Coconut Mug Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Print Recipe
Delicious, easy to make, flavorful and packed with nutrients, this mug cake with banana and coconut is one of those recipes that you simply have to try in order to appreciate it.

Equipment

  • Bowl
  • Heat Resistant Mugs

Ingredients

  • 100 g coconut flour
  • 30 g almond flour
  • 5 eggs
  • 1 big banana (peeled and cubed)
  • 100 g cranberries (I used frozen berries)
  • 1 tsp cinnamon powder
  • 1 tsp vanilla powder
  • 6 tbsp extra virgin coconut oil (melted)
  • 5 tsp coconut sugar
  • pinch of Himalayan salt (optional)

Instructions

  • In a bowl, add all dry ingredients and stir until combined.
  • Crack eggs and use a fork to incorporate them into the dry ingredients.
  • Next, add banana slices and incorporate them slowly with the above.
  • Add melted coconut oil (liquid) as well and incorporate slowly, forming a thick and creamy batter.
  • Pour batter into each mug, in equal quantities, leaving a bit of space at the top.
  • Decorate with cranberries on top of each mug. Optionally, you can use a teaspoon to mix extra cranberries into batter (while in the mugs).
  • Move into the oven and bake at 170 Celsius for 30-40 minutes, or until the batter turns solid. Do not over bake as these mug cakes will dry up pretty quickly.
  • Remove from the oven when done and set aside to cool down and do its thing. You can serve this mug cake hot or at room temperature.
  • DONE! Enjoy without guilt and share with others!

Notes

Do not over bake as these mini-cakes will dry up pretty fast. Remove from hot oven when ready and set aside on the counter to cool down at room temperature.
Prepare the batter in a separate bowl and, once it has the right consistency, transfer it into each of the mugs.
The batter should be thick and creamy, and you should be able to easily pour it into the mugs. In case the batter looks a bit too solid (and maybe sticky), try adding one more egg or a bit more coconut oil (melted).
This mug cake can be easily stored in the fridge for 3-4 days, and even more. For best results, make sure to use a sealed container.
Use a teaspoon to enjoy you mug cake and dive into the rainbow of flavors.
Course: Breakfast, Dessert
Cuisine: Gluten-Free, Keto, Low-carb
Keywords: gluten-free cake, mug cake, paleo cake
Author: Marcel Corbeanu