I found this Mug CAKE recipe a while back and it’s THE BOMB: https://jenniferbanz.com/keto-mug-cake. I’ve tried it with all sorts of flavors … chocolate, chocolate chip, vanilla, spice, sunflower seed butter, lemon/blueberry (for lemon people, OMG, you must know about these True Citrus products!! – I use them in EVERYTHING.). This mug cake is SO good for a one-serving treat (actually I can usually only eat half of one, or at least that satisfies. I use erythritol for my sweetener. YMMV for anything else … it’s the only one I like that I don’t think has an aftertaste … but it can give you the shits.)
After eating the sweet version a lot, I wondered if I could adapt it for a savory bread. Ya can! … I eat this almost daily with different toppings.
Ingredients & Instructions:
- 1 Tablespoon of butter – melted
- 1 Egg – size doesn’t seem to matter
- 3 Tablespoons of Almond flour OR 1.5 Tablespoons of Coconut flour OR mix & match
(I use 2 Tablespoons of Almond flour and 1/2 Tablespoon of coconut flour – kinda heaping – this recipe is very forgiving). - 1/2 teaspoon baking powder
- Optional: Approx 1 Tablespoon of flavor/oily/umami thing – I have used pesto, sundried tomato pesto, olive tapenade, feta spread/other cheese spread, or just some extra olive oil. This addition is not necessary, but I find it makes the bread more moist & flavorful
- Optional: Seasonings – Garlic, dill, whatever you’d put in bread … You can even dry these out and use for croutons, so sage or whatever for stuffing.
- Mix
- Microwave for 90 seconds. Plop it out. Cut it up. Eat it with stuff on top.
