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Gluten-Free Strawberry Cacao Mug Muffin – FULL CAL

Strawberry Cacao Mug Muffin – FULL CAL

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Course: Breakfast, Dessert / Snack
Keyword: Week 9
Cooking Method: Microwave
Recipe Type: Bread, Quick Recipes
Servings: 1 mug muffin
Calories: 295kcal


  • 2 tbsp almond flour
  • 1 tbsp coconut flour
  • 1 tbsp flaxseed meal
  • 1 tbsp Swerve
  • ¼ tsp baking powder
  • tsp salt
  • 3 tbsp egg whites
  • 3 tbsp unsweetened almond milk
  • ¼ cup strawberries frozen is fine
  • 1 tbsp raw cacao nibs
  • 1/32 – 1/16 tsp powdered stevia if extra sweetness is desired



  • WHISK together the almond flour, coconut flour, flaxseed meal, baking powder, salt, Swerve, egg whites, and almond milk in a small bowl until just combined. Fold in the diced strawberries and cacao nibs.
  • SPRAY large mug with non-stick cooking spray and transfer the mixture to the mug.
  • MICROWAVE for 2 ½ minutes, check doneness, then continue in 30 second intervals until a toothpick inserted comes out clean. (Mine took 3 mins.) Remove from the microwave and allow to cool for several minutes.
  • MIX together the cream cheese, cocoa powder, and Swerve until smooth. Spread the cream cheese mixture over the muffin and enjoy!


*STEVIA NOTES: 1/32 tsp stevia = the scoop that comes in stevia bottle = 1 packet stevia. If you do not like stevia, use more erythritol-based sweetener to compensate. It’s not nearly as sweet so per scoop you may need to add 1-3 more tsp. to taste


Calories: 295kcal | Carbohydrates: 18g | Protein: 13g | Fat: 19g | Fiber: 12g | Net Carbs: 6g