A delicious 5 minute dessert, this Fourth of July mug cake is the perfect summer treat! Keto, low-carb, Paleo, gluten-free, grain-free, dairy-free.
Yay summer holiday time!
Fourth of July was always such a fun time growing up. Not only did I love that it signified the beginning of summer break (my school always went to the end of June), but it was a time of celebration, with fun fireworks, sparklers and music.
Oh, and then there was the food! There was always one of those sheet cakes decorated as an American flag with blueberries, strawberries, raspberries, etc. And the fruit salad, definitely can’t forget the fruit salad.
Of course I got nostalgic for some delicious fruit-topped cake after thinking of all of those fond memories. I wracked my brain thinking “a keto cake is just WAY too much, no one knows enough keto people to eat a whole cake”, until this little guy popped into my mind.
Small cakes are the absolute perfect thing for special dietary restrictions, or those looking to still eat healthy while the rest of their family goes about their merry way.
This cake is dedicated to you guys, the loyal followers who will stop at nothing to eat healthy and love themselves even on those special occasions!
Don’t be left out while everyone is eating cake!
If you’ve been around my site before, you know that I’ve made a fair few mug cakes in the past, but nothing quite like this beauty.
Not only is it three layers thick (!!), but this is a mug cake you get to share with a loved one, save some for later, or indulge entirely in by yourself, and don’t have to feel bad about doing so.
It’s roughly double the “cake” recipe of a regular mug cake, because to make it three layers thick, you need a good amount of cake to work with.
To make the cake itself, all you need is some melted butter, two eggs, two tablespoons of coconut flour, and some granulated sweetener. Mix it all together and then microwave in a mug with a nice wide base (I used a ramekin which worked really well).
Know that it might begin to expand up above the top of your mug as it cooks, but that shouldn’t be a problem. Just keep an eye on it.
Once that is done, take it out of the microwave and let it sit there for a few minutes to cool.
Next, you’ll need a can of coconut milk or heavy whipping cream. If you’re using coconut milk, you’ll want the top part of the can (the cream part) for this recipe.
You’ll want to mix it with some additional sweetener of your choice. If it’s too liquidy, you can add it to the fridge for a few minutes to harden.
Once the cake is cool to the touch, you’ll want to run a knife around the edge of the mug to loosen it. Flip it over to release the cake, and allow it to cool a bit more, before slicing it into 3 evenly-sized rounds. Once again allow it to cool, so the other ingredients don’t melt as you assemble the cake!
Place the bottom layer onto a plate, then top with a spoonful of the sweetened coconut cream, then a layer of blueberries on top of that. Place a second layer of cake, a second spoonful of coconut cream, and a layer of raspberries.
Add the third layer of cake, more coconut cream, then top with the remaining blueberries and raspberries. You can either eat it right away, or return it to the fridge for later. If it lasts that long 🙂
Can I use almond flour instead of coconut?
You sure can! I recommend using approximately 3x more almond flour (blanched is best, but almond meal works too), than coconut flour. So for this recipe, you’d need approximately 6 tablespoons of almond flour.
I don’t like coconut milk, what else could I use?
Yes, you can use heavy whipping cream as well, but know that you’ll need to whip it before you can use it here, because it’s not as thick as coconut cream. You can otherwise follow the same recipe though!
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Fourth of July Mug Cake (Keto, Paleo)
For Mug Cake
- 3 tablespoons melted butter, unsalted or coconut oil
- 1 tablespoon sweetener
- 2 eggs
- 2 tablespoons coconut flour
- 3 tablespoons coconut cream canned, or heavy whipping cream (make sure to whip it first if using HWC!)
- 1/2 teaspoon sweetener
- 1/4 cup raspberries (1 oz)
- 1/4 cup blueberries (1 oz)
- For mug cake, add all ingredients together in a large mug (preferable with a large diameter base) and mix until there are no visible egg whites left.
- Microwave for approximately 2 minutes, then allow mug cake to cool. Once cool, remove from mug by running a knife around the edges of the cake to free it. Gently remove by flipping over. Slice mug cake into three evenly-sized rounds.
- Mix coconut cream and sweetener together. If needed, refrigerate for a few minutes, to harden into a thicker cream, so it can be added on top of the cake without just dripping off.
- Place one layer of mug cake onto a plate. Spoon one tablespoon of cream on top. Layer blueberries. Place second layer of cake, spoon another tablespoon of cream on top. Layer raspberries. Place third layer of cake, spoon remaining cream and place remaining blueberries and raspberries on top. Split with a friend or enjoy by yourself!