3 tablespoons almond flour or 1 tbsp coconut flour
1/2 teaspoon baking powder
1 tablespoon butter melted
1 egg
1/4 teaspoon vanilla extract
1/2 tablespoon granulated sweetener can be allulose, Swerve, monkfruit, erythritol
1 teaspoon ground cinnamon
For the glaze
1/2 tablespoon cream cheese softened
1/2 tablespoon powdered sweetener like powdered allulose
1 teaspoon butter melted
Instructions
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Spray or rub the inside of a microwave-safe mug with cooking oil.
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Mix the almond flour and baking powder in a small bowl. Add butter, egg, and vanilla. Stir with a fork to combine and form a batter. (*See note if using coconut flour and the mixture is thick)
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Pour the batter into the mug.
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Combine the granulated sweetener and cinnamon in a bowl. Sprinkle over the top of the batter in the mug. Use a knife or chopstick to swirl the topping into the batter, without stirring it up.
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Microwave for 60 seconds. Cake should be spongy and cooked through. If not, microwave for another 10 seconds.
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To make the glaze, mix the softened cream cheese with the butter and powdered sweetener until smooth. Microwave for 10 seconds to heat it. Pour over the mug cake and serve.
Notes
- 1 mug cake = 4 net carbs
- * You can use coconut flour instead of almond flour, but the batter might be dry, so you may need to add up to 1 tbsp of almond or coconut milk to the batter to smooth it out. It should be the consistency of regular cake batter. Wet, not chunky.
- I use allulose as a sugar substitute, but you can use Swerve, erythritol, or monkfruit in the same ratios. Allulose doesn’t have the cooling effect!
Nutrition
Serving: 1cake | Calories: 353kcal | Carbohydrates: 8g | Protein: 11g | Fat: 33g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 434mg | Potassium: 88mg | Fiber: 4g | Sugar: 1g | Vitamin A: 817IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 2mg
