It's the berry season and time for another mug cake! If you have a busy morning or craving something sweet, mug cakes are a great way to go. Even if you don't have a microwave, you can double or triple the batch and make these in the oven a night ahead. These are made with mixed summer berries and is delicious when served with cream or coconut milk on top.
Nutritional values (per serving):
|of which Saturated||15.7||grams|
|Magnesium||61||mg (15% RDA)|
|Potassium||251||mg (13% EMR)|
Macronutrient ratio: Calories from carbs (5.6%), protein (14.9%), fat (79.5%).
Ingredients (makes 1 serving):
Tips for substitutions: If you want to make the recipe nut-free, use 1 tablespoon of coconut flour instead of 2 tablespoons of almond flour. For a coconut-free version, use 2 tablespoons of almond flour instead of 1 tablespoon of coconut flour. If you don't have coconut flour, you can use 2 tablespoons of finely shredded desiccated coconut instead.
Too "eggy"? Although I like this combination, some of you may perceive it as too "eggy". You can try the following: use one egg, double all the dry ingredients and add ¼ cup coconut milk, almond milk or cream. This mixture will make 2 mug cakes. Instead of the listed sweeteners, you can try other healthy low-carb sweeteners from this list. The reason I'm using both Erythritol and stevia is to mask the aftertaste some of the sweeteners may have.
- Place all the dry ingredients in a mug or ramekin and combine well. Crack in the egg, ...
- ... add coconut oil, vanilla extract, ...
- ... stevia and mix well. Top with berries.
Try berry stevia or plain stevia drops from SweetLeaf.
- Microwave on high for 60-90 seconds. Optionally, serve with cream or coconut milk.
Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 C / 350 F and cook for about 20 minutes or until crispy on top and firm inside.