Description
Indulge in a guilt-free Keto Snickerdoodle Mug Cake that is quick and easy to make, perfect for satisfying your sweet tooth without the carbs.
Ingredients
Scale
- 1 large egg
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 2 tablespoons granulated erythritol (or your favorite keto sweetener)
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, melted
- 1 tablespoon unsweetened almond milk
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
- Take a microwave-safe mug and crack the egg into it. Whisk the egg vigorously.
- Incorporate the melted butter, almond milk, and vanilla extract until the mixture is smooth.
- In a separate bowl, combine the almond flour, coconut flour, erythritol, baking powder, ground cinnamon, and a pinch of salt.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until everything is just blended.
- Pour the batter into the mug and microwave on high for about 60-90 seconds, keeping an eye on it to ensure it doesn’t overflow.
- The cake should be firm to the touch but still slightly soft in the middle. Let it sit for a minute to cool down.
- If desired, dust a little extra cinnamon on top before serving.
Notes
- For a delightful twist, add a tablespoon of sugar-free chocolate chips or crushed nuts to the batter before microwaving.
- To achieve a fluffier texture, consider increasing the almond milk by half a tablespoon.
- Prep Time: 5 minutes
- Cook Time: 1-1.5 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Keto
Nutrition
- Serving Size: 1 mug cake
- Calories: 250
- Sugar: 0g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 186mg
Keywords: Keto Snickerdoodle Mug Cake