Ingredients
- 1 tablespoon butter, melted
- 2 tablespoons full fat cream cheese
- 2 tablespoons coconut flour
- 1 tablespoon granular sucralose sweetener (such as Splenda®)
- ½ teaspoon baking powder
- 1 medium egg
- ¼ teaspoon maple extract, or more to taste
- 3 drops vanilla extract
- 6 frozen raspberries (Optional)
Why This Recipe Is A Must Try
This dessert is perfect for those who want a sweet treat without the carbs. It comes together in minutes and uses simple ingredients you likely have on hand. Plus, it’s single-serving, so there’s no need to share if you don’t want to!
Smart Cooking Tips
- Use a microwave-safe mug to avoid accidents.
- Stir the batter well to make sure all ingredients are combined evenly.
- Keep an eye on the cooking time, as microwaves vary and overcooking can make the cake dry.
- Stir the batter well to make sure all ingredients are combined evenly.
- Keep an eye on the cooking time, as microwaves vary and overcooking can make the cake dry.
Directions
Melt the butter and cream cheese together right in your mug—pop it in the microwave for about 1 minute and 20 seconds. Once they're nicely melted, stir in the coconut flour, sweetener, and baking powder until everything is well mixed. Next, add the egg along with the maple and vanilla extracts, making sure to scrape down the sides so nothing is left behind. Gently press a few frozen raspberries into the batter for a little fruity surprise. Microwave the mug again for another 1 minute and 20 seconds, or until the cake feels set and cooked through. Let it cool for a minute before digging in!
Perfect Pairings
Enjoy this cake warm right out of the mug for the best texture. You can add a dollop of whipped cream or a few fresh berries on top to make it extra special. A sprinkle of cinnamon or a drizzle of sugar-free syrup also pairs nicely.
Storage Guide
This mug cake is best eaten fresh but can be stored in an airtight container in the fridge for up to two days. Reheat gently in the microwave for a few seconds before serving to restore softness.
