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Low-carb mug cake

updated

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Ingredients for 1 servings:

  • 1 egg(s)
  • 2 tbsp yogurt, 1.5%
  • 1 tbsp, heaped almond flour
  • 1 tbsp, heaped protein powder
  • ¼ tsp baking powder
  • 2 tsp sweetener
  • some vanilla
  • 1 tbsp milk

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 8 minutes

from the microwave

Combine the egg and yogurt in a small bowl (I used a plastic one). Mix the dry ingredients (e.g., in a cup). Add the mixture to the egg mixture and mix well. Stir in a tablespoon of milk, then place the bowl in the microwave for 2-3 minutes at about 700 watts. Don’t leave the cake in the microwave for too long, or it will dry out. I tested it every minute to see when it was no longer slippery. It tasted quite good warm, and I’ll experiment a bit more.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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