This sounds like it would be awful, but it is f-a-n-t-a-s-t-i-c. You can also treat this like a sweet version of my breakfast sandwich if you would like to make something similar to a pancake/sausage biscuit. (I’ve done it, and it is super yummy.)
- 1 large egg
- 3 tbsp almond flour (Subbing in 1 tbsp of arrowroot flour makes this lower carb and fluffier if you want to try that, I did this morning and it was tasty)
- A pinch of salt
- 3 tbsp monkfruit sweetener (I like mine sweet, if it’s too sweet fix it to 2 for you)
- 1 tbsp swerve brown sugar (or sukrin gold)
- 1 tbsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp baking powder
- 1 tbsp butter
The great thing about this recipe is you can change the spices out to anything you would like that morning. Like, pumpkin pie spice!
- Melt the butter in your microwave safe bowl.
- Add all the other ingredients and whisk them together until it is completely blended.
- Microwave for 90 seconds on high.
A fast, yummy breakfast sandwich or quick cake in a pinch. Great for those late-night sweet cravings.
Simple, delish, yum. <3
Enjoy, <3 Grey
If you would like to make one for you and your honey, you can easily double this recipe to make two. I love mug cakes in the fall and winter, they’re so easy and yummy!
P.s. you can also make this into a cake by doubling the recipe and cook it in the oven at 350° for 15 minutes, or until a toothpick comes out clean.
1/2 c almond flour
1 large egg
Pinch of salt
1/2 tsp baking powder
1/4 c granulated sweetener
1 tsp poppy seeds (add more or less to taste)
1/2 tsp vanilla extract
1 tbsp unsalted butter, softened
1 tbsp sugar free lemon pie filling (or jello)
*If you don’t like the texture that the gelatin adds to the cake, you can substitute crystal lite, but use a lot less it’s powerful. Personally, I’m not a fan of the stuff but if I did use it, I would use 1 tsp instead.
Optional version instead of simple mug cake:
Separate the yolk from the egg white and whip the egg white until stiff peaks form. Folding this in will aerate the cake batter and make it fluffier.
- Cream together the butter and sugar with a hand mixer or kitchenaid. You can do this with a fork too, no sweat, I’m just picky about my textures.
- Next add in the vanilla extract and egg.
- Here is where you could separate the yolk and mix the egg whites if you want a fluffier cake.
- In a separate bowl, whisk together the baking powder, almond flour, pudding mix, salt, and poppy seeds.
- Slowly add the dry ingredients into the wet.
- If you made egg whites, gently fold them into the mixture and then pour the batter into your mug (or ramekin)
I’ve found with using the microwave, it’s better to use dishes that spread the batter out. Putting the mixture into a mug will make it slightly more dense, but if you place them in say a bowl, or ramekin, the texture is much more evenly baked and delightful. For convenience sake, you do you, I’m just sharing my secrets!
- Microwave a minute and a half at 30% power. Check the batter to see if it is fully cooked. It should be soft and spongy to the touch. If you notice a lot of wet batter, it needs more time. My microwave does it in this time, but yours may not. If it’s still wet, pop it in for another 30 seconds at 30% power.
You can add some whip cream, lemon zest, or poppy seeds to make this really pop. Maybe even a little of the pudding mix with some fresh squeezed lemon juice in the whip cream! Make it your world.