Coconut flour is naturally gluten-free and an alternative to grain-based flour. It is considered Paleo-friendly and vegan. It is high in fiber and good for digestion (gut health). It is not nut-free since it is made from coconut, so be aware of that when baking with it. Because it has a very minimal effect on blood sugar levels, it is considered safe for diabetic and keto baking as long it is used in conjunction with diabetic-safe sweeteners. We’re doing that today!
1 Tbsp. Panhandle Milling Organic Coconut flour
¼ tsp baking powder
1 Tbsp. Cocoa Metro Organic cocoa powder
1 large egg
¼ tsp organic vanilla
1-2 Tbsps. of chopped nuts or Lily’s sugar-free chocolate or chips (optional)
Directions: Lightly spray a 12-ounce microwave safe mug with nonstick baking spray. Combine the muffin ingredients in the mug by whisking the dry ingredients with a fork until combined and then adding the egg and vanilla and combining until everything is moist. Cook for 45 seconds-1 minute until the center is no longer wet. Allow to cool completely before removing from the cup.