Keto Birthday Cake In A Mug
Ingredients:
Each Cake Layer:
2 tablespoons almond flour
1 tablespoon coconut flour
¼ teaspoon baking powder
dash salt
1 tablespoon coconut oil melted
2 tablespoons plus 1 teaspoon almond milk
1 egg
1 tablespoon low carb sugar substitute
½ teaspoon vanilla extract
Optional: Low Carb Frosting I used Buttercream Frosting:
¼ cup softened butter
½ cup powdered sweetener
½ teaspoon vanilla extract
coconut milk or almond milk to desired consistency (about 1 tablespoon)
Directions:
Mix together almond flour, coconut flour, baking powder, and salt in small bowl. Set aside.
Melt coconut oil in small round microwavable cup that will be used to bake cake. You can use a ramekin or 2-cup Pyrex storage container.
With fork, stir almond milk, egg, sweetener and vanilla extract into melted coconut oil.
Beat dry ingredients into liquid ingredients with fork until well combined.
Microwave from 1 ½ to 2 minutes or until cake is no longer wet. It took 2 minutes to bake in my 900 watt microwave.
Remove cake layer from pan and cool on rack. Repeat steps for each cake layer. Frost with icing if desired.
Servings: 2 servings, serving size 1/2 cake
Nutritional Information: Calories: 132, Fat: 11g, Carbohydrates: 6.2g, Fiber: 2.1g, Protein: 5.2g
