These mugcakes were baked, rather than being microwaved, I’m honestly not a huge fan of making it in the microwave. I dunno🤷🏾♀️🤷🏾♀️. I find the taste to be better- not so “eggy”. There are so many great ideas and with the fall season, now is the perfect time for making some pumpkin flavored mug cake. This batter was enough for 2 ramekins , you will need the following ingredients-
4 tbsp almond flour
2 tbsp melted unsalted butter
2 tbsp Swerve granular
1 tbsp unsweetened almond milk
1 egg yolk
1/2 tsp vanilla
1/2 tsp baking powder
1 tsp unsweetened cocoa powder
Preheat oven to 350 and grease 2 ramekins.
In a mug whisk together the butter, egg yolk, vanilla, sugar, and almond milk.
Add the almond flour and baking powder and whisk until combined and you have a smooth batter.
Seperate the batter into cups, add cocoa powder to one and combine.
Pour 1/4 of batter (without cocoa) into the ramekins, add cocoa batter and repeat. Use a toothpick to swirl.
Bake for 15-20 minutes or until a toothpick comes out clean.