Keto Snickerdoodle Mug Cake
Ingredients
Cinnamon Filling/Topping:
- 2 teaspoon Swerve Sweetener
- ½ teaspoon ground cinnamon
Mug Cakes:
- 5 tablespoon almond flour
- 1 tablespoon coconut flour
- 2 tablespoon Swerve Sweetener
- ¼ teaspoon cinnamon
- ⅛ teaspoon baking soda
- ⅛ teaspoon cream of tartar
- Pinch salt
- 1 large egg
- 2 tablespoon melted butter (try avocado oil for dairy-free)
- 1 tablespoon heavy whipping cream
- ¼ teaspoon vanilla extract
- Water to thin batter, if necessary
Instructions
Filling/Topping:
- In a small bowl, whisk together the sweetener and cinnamon. Set aside.
Mug Cakes:
- In a medium bowl, whisk together the almond flour, coconut flour, sweetener, cinnamon, baking soda, cream of tartar, and salt.
- Add the egg, butter, whipping cream, and vanilla extract and stir until well combined. If your batter is overly thick, add water, 1 teaspoon at a time. It should be just barely pourable.
- Divide half the batter between two coffee mugs or ramekins. Sprinkle with half of the topping mixture. Divide the remaining batter between mugs and sprinkle with the remaining topping mixture.
- Cook on high in microwave for 1 to 2 minutes, until puffed and just barely cooked through.
- Remove and let cool 5 minutes. Serve warm with lightly sweetened whipped cream, if desired.
Recipe Notes
Source
https://alldayidreamaboutfood.com/low-carb-snickerdoodle-mug-cake/
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