LAZY KETO MAPLE-VANILLA MUG CAKE
Steps:
- Combine butter and cream cheese in a mug and microwave on high for 1 minute 20 seconds. Add coconut flour, sweetener, and baking powder and mix until well combined. Mix in egg, maple extract, and vanilla extract, scraping down the sides of the mug. Press frozen raspberries into the mixture.
- Microwave on high until cake is cooked through, another 1 minute 20 seconds.
Nutrition Facts : Calories 363.7 calories, Carbohydrate 15.9 g, Cholesterol 248.4 mg, Fat 28.3 g, Fiber 7.3 g, Protein 11.1 g, SaturatedFat 16.4 g, Sodium 482 mg, Sugar 1.8 g
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- Grease a microwave-proof ramekin or mug with coconut oil, size 9 cm diameter (3.5 inches) and minimum 6 cm in height (2.3 inches). This will prevent the mug cake from overflowing when microwaving. Set aside.
- Whisk in the beaten egg, melted coconut oil, and vanilla extract. Make sure the egg is not cold or it will solidify the coconut oil, forming lumps. For a moister cake, use melted butter. For a chewier cake, use melted coconut oil.
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- Pour the mixture into a microwaveable mug or cup and microwave on high power for around 90 seconds (the exact timing may differ).
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- Melt the coconut oil in a mug or ramekin in the microwave (about 30-45 seconds). Stir in the almond milk, and scraped vanilla bean seeds.
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- Stir together the dry ingredients in a bowl - almond flour, coconut flour, baking powder, sweetener. Take care to break up any lumps.
- In a second bowl, whisk the egg using a fork. Then add the melted and cooled butter plus the vanilla extract and whisk until combined.
- Grease a mug or ramekin with butter and fill in the batter. Microwave for 80 seconds @ 900W. (Baking times for different power levels are included in the notes below).
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