Description
This Keto Snickerdoodle Mug Cake is a quick and easy low-carb dessert perfect for satisfying your sweet tooth without derailing your keto lifestyle. Made with almond and coconut flours, erythritol for sweetness, and warm cinnamon spice, this single-serving cake is ready in just minutes using a microwave.
Ingredients
Scale
Dry Ingredients
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon erythritol
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
Wet Ingredients
- 1 tablespoon butter, melted
- 1 large egg
- 1 tablespoon unsweetened almond milk
Instructions
- Mix Dry Ingredients: In a microwave-safe mug, combine the almond flour, coconut flour, erythritol, baking powder, cinnamon, and salt. Stir well to evenly distribute the spices and leavening agent.
- Add Wet Ingredients: Pour in the melted butter, crack in the egg, and add the unsweetened almond milk. Stir thoroughly until a smooth, consistent batter forms without lumps.
- Microwave Cooking: Place the mug in the microwave and cook on high power for 60 to 90 seconds. The exact time depends on your microwave’s wattage—stop cooking once the cake is set in the middle and springs back slightly to touch.
- Cooling: Let the mug cake cool for about one minute before eating to allow it to firm up and prevent burns. Enjoy directly from the mug for a convenient dessert.
Notes
- If you don’t have erythritol, you can substitute with another keto-friendly sweetener like monk fruit sweetener in a 1:1 ratio.
- Microwave times vary, so start with 60 seconds and add additional 10-second increments if needed to avoid overcooking.
- For a dairy-free version, replace butter with coconut oil and use a dairy-free milk alternative.
- To enhance cinnamon flavor, sprinkle a little extra cinnamon on top after cooking.
- This recipe is designed for a single serving but can be scaled up and cooked in larger microwave-safe bowls, adjusting cooking times accordingly.
