Ingredients:
- 3 tbsp almond flour
- 1 tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 tsp apple pie spice
- 1 large egg
- 2 tbsp unsweetened almond milk (or heavy cream)
- 1 tbsp butter, melted
- 1 tbsp keto-friendly sweetener (like erythritol, monk fruit, or allulose)
- 1/4 tsp apple extract (optional, for stronger apple flavor)
- 2 tbsp diced chayote squash (optional, for texture—steam or sauté beforehand)
- Pinch of cinnamon (for garnish)
Instructions:
- Prepare the mug: Use a microwave-safe mug or ramekin and lightly grease it with butter or non-stick spray.
- Mix dry ingredients: In the mug, combine the almond flour, coconut flour, baking powder, and apple pie spice. Mix well to avoid clumps.
- Add wet ingredients: Add the egg, almond milk, melted butter, sweetener, and apple extract. Mix until you have a smooth batter.
- Incorporate optional “apple” pieces: Gently fold in the diced, cooked chayote squash if using.
- Microwave: Cook in the microwave on high for 60–90 seconds, depending on your microwave’s power. Check at 60 seconds to avoid overcooking. The top should look set and slightly springy.
- Cool and garnish: Allow the mug cake to cool for a minute. Sprinkle a pinch of cinnamon or add a dollop of whipped cream for extra indulgence.
Nutritional Information (per serving):
- Calories: ~200
- Fat: ~16g
- Net Carbs: ~3g (varies based on ingredients)
- Protein: ~6g
Enjoy this warm and spiced keto treat! 🍎
