Microwave keto cupcake made from coconut flour

Keto cake made from coconut flour and coconut flakes has a delicate flavor and elastic structure. Such a cupcake can be prepared for dessert on weekdays, as well as for a holiday for a small number of people. Portion muffins can be garnished with berries or buttercream.

Ingredients

• 1 table. spoon. unsalted ghee
• 2 table. spoon. coconut flour
• 1 PC. egg
• 1 table. spoon. erythritol
• 2 table. spoon. coconut milk (almond or cow)
• ½ table. spoon. shredded coconut

Directions

1. In a microwave-safe mug, add all the ingredients except the shredded coconut. Mix with a fork or small whisk until the dough is smooth.
2. Stir in 1 tbsp. l. chopped coconut.
3. Microwave the cake on full power for about 1 minute. Take out and check if the cake is done. Return the cake to the microwave for an additional 30 seconds, or until the cake is completely cooked. Cooking time depends on the power of the oven. When the cake stops sticking and becomes firm, it is ready. The cake rises during cooking and falls off after cooling. Use a large mug to prevent the cupcake from escaping.
4. Let the cake cool for a few minutes before serving.
5. If you want to make a festive version of a cupcake in a mug, remove the cupcake from the mug and place it on a saucer or small cup, garnish with whipped unsweetened cream or coconut cream on top.