Nutrition Facts
Coconut Maple Rum Mug Cake
Amount Per Serving (1 mug cake)
Calories 371 Calories from Fat 252
% Daily Value*
Total Fat 28g 21%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 246mg 82%
Sodium 105mg 4%
Potassium 69mg 2%
Total Carbohydrates 20g 13%
Dietary Fiber 4g 10%
Sugars 13g
Protein 9g 6%
Vitamin A 25%
Calcium 5%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

Coconut Maple Rum Mug Cake

Potato soup in a bowl garnished with bacon, cheese and chives.
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Author -- Traci
This Coconut Maple Rum Mug Cake is moist, delicious and decadent and only 20 carbs! You won't believe it doesn't have white flour! #gestationaldiabetes #mugcake #gestationaldiabetesrecipe #gestationaldiabetesdiet #pregnancynutrition
Prep Time4 minutes
Cook Time1 minute
Total Time5 minutes
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Choose the number of servings 1 mug cake

Ingredients

Wet Ingredients

  • 2 Tbsps Unsalted Butter if using salted, omit the salt later
  • 1 Tbsp 100% Pure Maple Syrup
  • 3 drops Imitation Rum Extract about 1/16 teaspoon
  • 1 large Egg

Dry Ingredients

  • 1 1/2 Tbsps Coconut Flour
  • Small Pinch Salt less than 1/16 teaspoon
  • Small Pinch Baking Powder about 1/16 teaspoon

Instructions

Wet Ingredients

  • Microwave the butter in the mug to melt it.
  • Add the Maple Syrup, Rum Extract and Egg and mix well. Chunks may appear due to the conflicting temperatures of the butter and egg.

Dry Ingredients

  • Add the dry ingredients and mix well. The batter will be thick.
  • Microwave the cake on the default temperature setting for 50 seconds. You'll see it rise, and it may begin to fall.

Notes

Equipment: Mug, Microwave, Spoon or Fork, Measuring Spoons
How did yours turn out? Tag me!@TheGestationalDiabeticChef
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