Snickerdoodle Mug Cake

Serves 2 mug cakes     adjust servings

Need a delicious dessert in a flash? There's nothing easier or more more comforting than this low carb Snickerdoodle Mug Cake recipe.

Ingredients

Cinnamon Filling/Topping

Mug Cakes

  • 2/3 cup almond flour
  • 2 tbsp Swerve Sweetener
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/8 tsp cream of tartar
  • Pinch salt
  • 1 large egg
  • 2 tbsp melted butter or avocado oil
  • 2 tbsp water
  • 1/4 tsp vanilla extract

Instructions

Filling/Topping:

  1. In a small bowl, whisk together the sweetener and cinnamon. Set aside.

Mug Cakes:

  1. In a medium bowl, whisk together the almond flour, sweetener, baking powder, cinnamon, salt and cream of tartar.
  2. Add egg, butter or oil, water, and vanilla extract and stir until well combined.
  3. Divide half the batter between two coffee mugs. Sprinkle with half of the topping mixture. Divide remaining batter between mugs and sprinkle with remaining topping mixture.
  4. Cook on high in microwave for 1 minute, until puffed and just barely cooked through.
  5. Remove and serve immediately. Add cream or milk if desired.

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Recipe Notes

Serves 2. Each serving has 9.5 g of carbs and 4.52 g of fiber. Total NET CARBS = 4.98 g.

Food energy: 323kcal Total fat: 29.38g Calories from fat: 264 Cholesterol: 30mg Carbohydrate: 9.50g Total dietary fiber: 4.52g Protein: 8.16g Sodium: 502mg

© 2015 All Day I Dream About Food. All rights reserved.
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