• Grease 2 microwave-proof ramekins or mugs with coconut oil or butter. Set aside.
• In a small mixing bowl, add all the mug cake ingredients (except frosting ingredients!). Follow the order listed above, liquid first, dry ingredients at the end. Make sure your egg, almond milk, and cream are all at room temperature to avoid lumps with coconut flour.
• Whisk all the ingredients together until no more lumps and a consistent cake batter form.
• Divide the batter evenly into the 2 microwave-proof ramekins or mugs.
• Microwave each mug separately, on high power for 60 seconds. If you want to microwave the whole batter in one mug, extend the baking time to 90 seconds.

Coconut frosting

• Whisk the frosting ingredients all together. Set aside in the fridge while the cake layers reach room temperature.

Assemble the keto birthday cake

• Unmold carefully both mug cake layers and cool down on a rack. You can place them in the fridge for 10 minutes to accelerate the process.
• Place one cake layer on a plate, spread half of the coconut frosting on the cake, place the other cake layer on top, and add more frosting. Spread evenly and sprinkle extra unsweetened coconut flakes on top before serving if desired.

How to bake my mug cake in the oven?

• Preheat oven to 180°C (350°F).
• Grease 2 oven-proof ramekin with coconut oil or butter.
• Fill each ramekin with half of the batter and bake for 8-12 minutes or until cake is moist and cooked in the center. Don't overbake or the cakes are getting very dry in the middle.
• Cool-down before frosting as mentioned above.

Storage

• You can make the batter the day before, store in an airtight container in the fridge and bake the next day. Don't store a microwaved-baked mug cake for more than 2 hours. They get dry and lose all their texture and flavor. If you use the oven, you can store the cake for 3 days in the fridge.