Fall is all about warm spices for me! But with back to school and such, I don’t always have the time to bake all the goodies I would like. That’s when this snickerdoodle mugcake comes in really handy! ☕

Ingredients

2 Tbsp almond flour
1 Tbsp unsweetened full-fat plain Greek yogurt
1 Tbsp Swerve brown
1 large egg
1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
Pinch of kosher salt
Optional, for garnish: pinch of Swerve brown and cinnamon

Yields: 1 servings
Per serving*:
Calories: 203
Net carbs: 3
Protein (grams): 10
Fat (grams): 15

Prep time: 5 min
Cook time: -
Total time: 5 min

* Net carbs and other nutritional information may vary based on brand used

Directions

In a small bowl, combine the ingredients. You can use a ramekin or mug directly, but you will have less room to whisk.

Whisk the ingredients very well, until slightly frothy. Transfer to a microwave-safe mug or ramekin.

Microwave on high for 90 sec for a moist mugcake, and an extra 30 sec should you wish it to be firmer.

Optionally, sprinkle with a pinch of Swerve brown and ground cinnamon before serving.