By The Toasted Pine Nut
Cappuccino Cake in a Mug
5 steps
Prep:2min
This cappuccino cake in a mug recipe uses almond flour and coconut sugar. The result? Fluffy gluten-free goodness in just 60 seconds!
Updated at: Thu, 21 Nov 2024 08:51:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
51
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories490.5 kcal (25%)
Total Fat36.5 g (52%)
Carbs33.1 g (13%)
Sugars28.8 g (32%)
Protein11.7 g (23%)
Sodium428.1 mg (21%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
In a medium bowl whisk together the coconut sugar, cream, oil, and egg for about 15 seconds. The mixture will look light a light brown and fluffy.
Step 2
Add the almond flour, espresso powder, baking soda and salt. Whisk again until combined.
Step 3
Divide into two shallow mugs are ramekins.
Step 4
Microwave each mug individually for 1 minute and 30 seconds.
Step 5
Once each cake is cooked and fluffy, sprinkle with powdered sugar and enjoy!
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