This Low Carb Mug Cake is made with Matcha green tea powder and Coconut Flour for a Nut-Free single-serving dessert that will blow your mind!
Years ago, before I had kids, I had a *killer* morning routine. Of course I did though – I had all the time in the world to just care for myself. Moms – you know what I am talking about right?
I used to get up, drink a mug of hot lemon water, work out, shower and then drink one or two yerba mate, matcha or green tea lattes, in the most leisurely fashion, of course.
High heels, fancy purses, good hair for days and happy hour after work with my man and our friends.
Coffee was something I reserved for the weekends. Once I became a parent, that all changed. I became a hard-core coffee addict, drinking multiple cups of coffee per day. I am sure it also had something to do with moving to Seattle, the unofficial coffee capital of the country.
Nevertheless, caffeine and I aren’t super compatible.
My body has always preferred the steady caffeine boost from green tea, yerba mate or matcha. I’ve gone off and on coffee over the years but struggled to get back to my morning green tea habit.
That is until I started drinking really good quality matcha late last year.
Now, even though I don’t start my days all about me anymore, I am here to say that I am finally back to starting my day with hot lemon water and then a matcha latte.
I am back to having coffee on the weekends or when at a great coffee shop and it’s more like a treat. It feels good and my body is much happier.
WHAT IS MATCHA?
If you aren’t familiar with matcha, it’s a high-quality green tea powder made from the actual whole tea leaves and contains significant antioxidants that are known to have cancer-fighting properties.
High-quality matcha is shade-grown during the last three to four weeks before harvest.
I am VERY picky about which matcha brands I will use and my current favorite is Encha Matcha. I am a fan of Encha because they grow their matcha in Japan on a single farm (single-origin), it’s organic, thoroughly tested for heavy metals and radiation, and tastes great!
When it comes to sipping matcha, I only use single-origin, organic ceremonial grade. For cooking (and this matcha mug cake recipe), culinary or latte grade is just fine (and a bit cheaper!)
LOW CARB MUG CAKE INGREDIENTS
- Pure Vanilla Extract
- Unsweetened Non-Dairy Milk
- Matcha (Latte grade or Culinary grade are fine)
- Melted Butter, Ghee or Virgin Coconut Oil
- Coconut Flour
- Gluten-Free Baking Powder (this one is also corn free!)
- Sea Salt
This Low Carb Mug Cake is based on my popular Vanilla Mug Cake but re-imagined. It’s nut-free, uses monkfruit sweetener in place of traditional sweeteners and is high in protein.
I highly recommend this as for breakfast OR topped with some white chocolate chips as an easy single-serving dessert!
MATCHA MUG CAKE TIPS
- I recommend a good quality matcha bowl, bamboo whisk and bamboo scooping spoon set. It really makes a difference when it comes to creating a matcha paste base that is smooth and grit-free.
- This recipe uses monkfruit. It is a natural sugar substitute that is low carb and has a more neutral taste than stevia.
- You can substitute stevia if you are used to the flavor. Personally, I found it was too strong to pair with the matcha so I suggest starting with a very small amount and adding as needed.
- Any plain, unsweetened milk will work.
- Microwave ovens vary and can significantly impact the cooking time. For reference, ours is 1000 Watts and 2 min is perfect. Start slow and keep adding time to figure out the perfect formula for your microwave.
- Believe it or not, the type of mug you use can also impact the cooking time as material and thickness impact the transfer of heat. So once you find a perfect mug/cooking time formula, stick with it so you can ensure consistent results.
MORE MUG CAKE RECIPES:
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This Low Carb Mug Cake is made with Matcha green tea powder and Coconut Flour for a Nut-Free single serving dessert that will blow your mind!
- 1 large egg
- 1/4 teaspoon pure vanilla extract
- 1 Tablespoon plain unsweetened non-dairy milk
- 1/2 teaspoon matcha green tea powder
- 1.5 Tablespoons monkfruit sweetener see NOTES
- 1.5 Tablespoons melted butter or Ghee or virgin coconut oil
- 4 teaspoons coconut flour (4 tsp = 1 Tablespoon + 1 tsp)
- 1/4 teaspoon baking powder
- 1 pinch finely ground sea salt
Begin by cracking an egg in a mixing bowl or measuring cup. Add vanilla extract to the egg.
In another bowl, whisk matcha powder with plain, unsweetened almond milk until completely smooth.
Pour matcha mixture into bowl with egg. Whisk until well combined.
Add monkfruit, melted butter, coconut flour, baking powder, and sea salt. Mix until smooth and transfer to a microwave safe mug.
Microwave for 1 min 45 seconds to 2 minutes (depending on your microwave). Allow to rest for 30 seconds. Serve and Enjoy!
UPDATE NOTES: Please note that this recipe was originally published in March 2017, but was updated in May 2019 with new photos, nutritional information, recipe tips, and more helpful information.