Description
Quick and easy almond flour vanilla mug cake. Ready in minutes for a single-serving treat.
Ingredients
Scale
- 1 tbsp Coconut oil (measured solid, then melted)
- 3 tbsp Unsweetened almond milk (or any milk of choice)
- 1 medium Vanilla bean (seeds scraped; or 1/2 tsp vanilla extract)
- 3 tbsp Wholesome Yum Blanched Almond Flour
- 1 tbsp Wholesome Yum Coconut Flour
- 1 tbsp Besti Monk Fruit Allulose Blend (or any sweetener of choice)
- 1/2 tsp Baking powder
- 1 pinch Sea salt
- 1 large Egg
Instructions
- Melt the coconut oil in a mug or ramekin in the microwave (about 30-45 seconds). Stir in the almond milk, and scraped vanilla bean seeds.
- Add the almond flour, coconut flour, sweetener, gluten-free baking powder, sea salt, and egg. Stir until well combined. Smooth the top with the back of a spoon.
- Microwave for about 90-120 seconds, until firm. Serve with sugar-free whipped cream (or coconut whipped cream for paleo), or frost with your favorite frosting.
Notes
- Adjust sweetener to your preference.
- Microwave times may vary. Check for doneness.
Nutrition
- Serving Size: 1 mug cake
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown