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Keto Coconut Mug Cake

Coconut seems to be a pretty polarizing flavor. People either love it or hate it with few in the middle. If you love it, this low-carb coconut mug cake is for you. If you hate it, maybe this single-serve dessert with change your mind!

If you are on the hunt for keto desserts without almond flour, add this one to your list. Using coconut flour and a few other simple ingredients, see how you can make this mug cake in minutes.

White ramekin with coconut cake topped with whipped cream next to a blue napkin and fork.

Low-Carb Coconut Mug Cake Dessert

I was on team “EW, coconut” until I started the keto diet. After realizing how many recipes you can make with coconut oil, flour, shreds, etc, I tried to make myself enjoy the flavor. Thankfully, it worked. As a very picky eater, conquering my aversion to coconut left me quite proud!

It’s also nice to have some dessert recipes that don’t require almond flour. Many people are allergic or have a food intolerance to almonds. Although the preferred mug cake recipe includes a blend of almond and coconut flour, it is possible to make some with coconut only.

Coconut does have a bit of natural sugar in it, so this mug cake has 10g net carbs and should be treated as an occasional dessert eaten in moderation.

Butter, vanilla, coconut flour, coconut shreds, egg, and milk in containers.

Coconut Cake in a Mug Ingredients

Here’s what you need to make this mug dessert. The exact measurements are in the printable recipe card below.

  • Coconut flour
  • Granular erythritol
  • Baking powder
  • Melted butter
  • Keto milk substitute
  • Lightly beaten egg
  • Vanilla extract
  • Unsweetened shredded coconut
  • Whipped topping

Coconut Mug Cake Directions

In a microwave-safe mug that’s at least 8 ounces, mix the coconut flour, sweetener, and baking powder until well incorporated.

Add in the melted butter, milk substitute, lightly beaten egg, and vanilla. Stir until smooth.

Coconut cake batter in a mug topped with coconut shreds.

Gently stir in half of the shredded coconut (about 1 1/2 teaspoons) into the batter.

Coconut mug cake in a white ramekin topped with shreds.

Sprinkle the remaining coconut shreds on top.

Piping whipped cream onto a yellow cake in a white dish.

Microwave for one minute and thirty seconds or until the top is opaque and cooked through.

Coconut mug cake in a white dish with a blue napkin.

Top with whipped topping and serve warm.

Fork raised with yellow cake with the rest of the mug cake in the background.

Coconut Microwave Cake Recipe Notes and FAQ

Notes about the batter.

Do not over mix. Coconut flour is highly absorbent and the batter will be extremely thick. Just mix until the ingredients are incorporated.

Overhead image of a yellow cake with whipped cream with a fork full of cake missing and sitting next to it.

My cake is crumbly!

Coconut flour is often used in blends because it does tend to crumble a bit on its own. The egg will help keep it together in this recipe, but know that this mug cake is best enjoyed warm from the microwave. If it sits too long, it will get crumbly.

Coconut mug cake topped with shreds and whipped topping in a dish.

Want even more coconut flavor?

If you are a true cocoNUT and want intense flavor, feel free to swap out the butter for coconut oil (measured melted) and use coconut milk. You can also use coconut whipped topping instead of traditional.

Fork in a yellow cake in a tiny white dish.
White ramekin with coconut cake topped with whipped cream next to a blue napkin and fork.
Yield: 1 mug cake

Low-Carb Coconut Mug Cake

Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes

Quick and easy mug dessert to make that's low-carb and keto friendly in moderation.

Cake with entire topping is 10g net carbs.


  • 3 Tablespoons coconut flour
  • 1 Tablespoon Erythritol, granular
  • ½ teaspoon baking powder
  • 2 Tablespoons melted butter
  • 3 Tablespoons milk of choice
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 Tablespoon shredded coconut, divided
  • 1 Tablespoon whipped topping


  1. In an 8 ounce mug, mix the coconut flour, erythritol, and baking powder until well incorporated. 
  2. Add the melted butter, milk, egg, and vanilla. Stir until smooth. 
  3. Gently stir half of the shredded coconut (about 1 ½  teaspoons) into the batter. Sprinkle the remaining coconut on top. 
  4. Cook in the microwave for one minute and thirty seconds or until the top is opaque and cooked through. 
  5. Top with whipped topping and serve warm.


Use coconut oil instead of butter for even more coconut flavor.

Let cool slightly, but best enjoyed warm. Due to using all coconut flour, it will get crumbly as it sits.

Do not overcook.

You can replace the erythritol with the keto sugar replacement of your choice.

Nutrition facts calculated using Carb Manager and are not guaranteed to be 100% accurate.

Topping is optional.

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Nutrition Information:



Serving Size:

1 mug cake

Amount Per Serving: Calories: 705Total Fat: 56.9gSaturated Fat: 38.7gCholesterol: 285.6mgCarbohydrates: 46.1gNet Carbohydrates: 10gFiber: 20.2gSugar: 9.1gSugar Alcohols: 15.9gProtein: 14.7g

Did you make this recipe?

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More Keto Cakes to Try

Pin to keep this recipe for when a craving strikes!

Overhead shot of coconut mug cake topped with whipped cream and all ingredients in little bowls.

Please let me know if you try this coconut mug cake!

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