Pina Colada Mugcake With Pineapple Coconutcream

  • U Serves 1 Person
  • P Prep: 00:10
  • P Cook: 00:02
Pina Colada Mugcake With Pineapple Coconutcream

Nutritional Facts

per 1 serving size (Recipe makes 1 servings)

Amount Per Serving

Calories 295

Calories from Fat 37

% Daily Values*

Total Fat 4.08


Saturated Fat 2.18


Polyunsaturated Fat 0.11

Monounsaturated Fat 0.08

Cholesterol 2.50


Sodium 418.00


Potassium 528.50

Total Carbohydrate 48.88


Dietary Fiber 9.85


Sugars 23.33

Protein 18.29

Vitamin A 5.00%

Vitamin C 102.25%

Calcium 24.00%

Iron 9.30%

* Nutritional Values are estimated and may vary

³ Description

Want to be taken away to a Hawaiian island? with just one spoonful of this healthy and no sugar dessert, you surely will be!

² Ingredients


q Directions

Recipe by: Sarah Spann

Piña Colada Mugcake:
â–«2T coconut flour
â–«2T oat flour
â–«1/2 cup cubed pineapple
â–«1/4 cup melted ripe banana
â–«1/4 cup egg whites
â–«3T almond milk
â–«2T cottage cheese
â–«1/2 tsp vanilla and coconut extract
â–«1tsp baking powder
â–«1 coconut shell (if desired to cook cake in)

Pineapple Coconut Cream:
â–«2T cottage cheese
â–«4 one-inch cubes of pineapple
â–«1/4 tsp coconut extract

Optional Topping: toasted coconut and macadamia nuts

Directions: Melt half a very ripe banana in microwave for 30 seconds. Place all other cake ingredients with banana in blender (except coconut shell) and blend until smooth. Pour batter into 1/2 a coconut shell (filling only 3/4 full) or normal coffee mug. Cook in microwave for 2 minutes. For cream, blend all ingredients until smooth. Top cake with a spoonful of cream. Sprinkle with chopped macadamia nuts, and toasted coconut if desired!

Recipe Provided by @freshfitnhealthy

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