This single-serving, low carb cinnamon mug cake is just what you need when you crave something sweet. It takes less than five minutes and you'll need just a few ingredients. It's moist and is best served with a dollop of whipped cream, coconut cream or full-fat yogurt. It's not too sweet so if you prefer your keto mug cakes sweeter, add a few drops of stevia or a little more erythritol.
Nutritional values (per serving)
|of which Saturated||15.7||grams|
|Magnesium||57||mg (14% RDA)|
|Potassium||226||mg (11% EMR)|
Macronutrient ratio: Calories from carbs (5%), protein (15%), fat (80%)
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. 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.
- Add the egg and coconut oil and mix until combined.
- Microwave on high for 70-90 seconds. When done, you can optionally top the mug cake with whipped cream or creamed coconut milk and a pinch of cinnamon.
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 12-15 minutes or until cooked in the centre.
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