I jumped on the bandwagon… I figured I needed to test a mug cake recipe to share with y’all since my intention is to make it easy for you to create family friendly recipes that are easy to make. To be honest, I didn’t expect much from it; a cake that’s ready in 50 seconds and doesn’t even see the inside of an oven! (blasphemy! LOL) Anyway… I have been proved wrong. This recipe satisfied my sweet cravings, had a really good bite to it and, looked super pretty (dinner party / date night desert idea maybe?) and was immediately approved by my test team (aka 9 year old daughter). Give it a try!
- 2 tbs almond flour
- 1 tbs cocoa powder (make sure to sift it or give it a stir before measuring it because if it has clumps in it the amount measured will be denser and result in a less sweet and more bitter cake)
- 1 tbs keto friendly sweetener (be careful if you use pure Stevia since it has bitter components and if you combine that with cocoa powder it will probably result in a bitter cake. I used erythritol)
- 1/4 tsp baking powder
- 1 tbs (avocado)mayonnaise (if you don’t have mayo on hand, you can substitute sour cream)
- 1 large egg yolk
- 1 tsp water
- Measure the dry ingredients into a mug and mix until well combined. TIP: try to avoid using narrow or high mugs since those make it harder for the cake to bake evenly.
- Add the mayo, egg yolk and water and mix well, making sure to scrape the bottom to make sure all dry ingredients will be mixed in.
- Let the batter sit for about 2 minutes.
- Microwave for 50 seconds (as always; microwave oven cook times may vary)
- Let cool for a bit before serving with whipped cream if desired. So good!
What I’ve learned…
- It really DOES make sense to stir or sift your cocoa powder before measuring. Stirring with a whisk is easier and works great, just make sure you get rid of all clumps.
- You can not taste mayo in baking creations.
Carbs: 7 g
Fiber: 4 g
Net carbs: 3 g
Protein: 9 g
Fat: 23 g