- 2 heaping tbsp almond flour (16 g/ 0.6 oz)
- 1 heaping tbsp coconut flour (12 g/ 0.4 oz)
- 1/4 tsp vanilla bean powder or 1/2 tsp sugar-free vanilla extract (you can make your own)
- 1/8 tsp baking soda
- 2 tbsp Erythritol or Swerve, or other healthy low-carb sweetener from this list (20 g / 0.7 oz)
- 1 large egg, free-range or organic
- 1 tbsp extra virgin coconut oil or butter, melted
- Optional: 3-5 drops liquid stevia (I used Vanilla Stevia drops from SweetLeaf)
- Optional topping: 2 tbsp whipped cream, coconut milk or full-fat yogurt and a pinch of cinnamon
- Tips for substitutions: If you want to make the recipe nut-free, use 1 tablespoon of coconut flour instead of 2 tablespoons of almond flour. If you don't have coconut flour, you can use 2 tablespoons of finely shredded desiccated coconut instead.
- Too "eggy"? Although I like this combination, some of you may perceive it as too "eggy". You can try the following: use one egg, double all the dry ingredients and add 1/4 cup coconut milk, almond milk or cream. This mixture will make 2 mug cakes. Instead of the listed sweeteners, you can try other healthy low-carb sweeteners from this list. The reason I'm using both Erythritol and stevia is to mask the aftertaste some of the sweeteners may have.
- Place all the dry ingredients in a mug or a ramekin and combine well.
- Add the egg, ...
- coconut oil and stevia and mix well using a fork. Microwave on high for 70-90 seconds.
- Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F and cook for about 12-15 minutes or until cooked in the centre.
- When done, you can optionally top the mug cake with whipped cream or creamed coconut milk or full-fat yogurt and add a pinch of vanilla powder or cinnamon.