Keto cupcake in a mug of almond flour

Try making a fluffy cupcake in a keto almond flour mug

Ingredients

• 3 table. spoon. almond flour
• ¼ tea. spoon. baking soda (or 1/2 teaspoon baking powder)
• 11.50 tea spoon. erythritol
• 1 table. spoon. melted coconut oil or butter
• 1 PC. chicken egg at room temperature
• 1 tea spoon. vanilla extract 2 drops of vanilla liquid stevia, if using the second option, reduce the amount of erythritol to 1 tablespoon)

Directions

1. Lubricate a microwave dish or mug with coconut oil (size 9x6 cm). This will prevent the cake mug from overflowing when baking in the microwave.
2. In a small bowl, combine almond flour with baking soda and erythritol.
3. Whisk in egg, melted coconut oil, and vanilla extract. Make sure the egg is not cold, or the coconut oil will harden into lumps. For a wetter cake, use melted butter; for a firmer cake, use melted coconut butter.
4. Pour the dough into the prepared pie mug.
5. Microwave the cake at 800W for 80-90 seconds, or until the center of the cake is soft.
6. Chill 60 seconds in a mug or transfer to a plate.
7. Serve with erythritol powdered sugar and a spoonful of unsweetened whipped cream on top. Bon Appetit!