Description
Indulge in a quick and low-carb treat with this Keto Snickerdoodle Mug Cake. Perfect for a single serving, this mug cake combines almond and coconut flours with warm cinnamon and a touch of sweetness from erythritol. Ready in just 6 minutes using your microwave, it’s an ideal dessert or snack for ketogenic dieters and those craving a cozy cinnamon-spiced cake without the carbs.
Ingredients
Scale
Dry Ingredients
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon erythritol
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
Wet Ingredients
- 1 tablespoon butter, melted
- 1 egg
- 1 tablespoon unsweetened almond milk
Instructions
- Combine Dry Ingredients: In a microwave-safe mug, thoroughly mix the almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt to ensure an even distribution of flavors and leavening.
- Add Wet Ingredients: Add the melted butter, egg, and unsweetened almond milk to the dry ingredients. Stir well until a smooth batter forms with no lumps.
- Microwave Cooking: Place the mug in the microwave and cook on high power for 60 to 90 seconds. The cake is done when it is set in the middle but still moist. Be careful not to overcook, as it may dry out.
- Cool and Serve: Let the mug cake cool for about a minute before enjoying to allow it to firm up slightly and avoid burning your mouth.
Notes
- Cooking time may vary depending on the microwave wattage; start with 60 seconds and add more time if needed.
- For extra flavor, sprinkle a little cinnamon or erythritol on top before serving.
- You can substitute butter with coconut oil for a dairy-free option.
- This recipe is ideal for a single serving and can be easily doubled if needed, but cook separately in different mugs.
- Ensure the mug used is microwave-safe and large enough to allow the cake to rise without spilling.
