When you've got a hankering for something sweet but don't want to make a full batch of cookies, mug cakes are the perfect solution. The recipe that follows is bursting with warm winter spices such as ginger, cinnamon and cloves – plus it uses a low-carb sweetener to make it a nearly guiltless pleasure.
This cake is just as delicious without the stem ginger, but if you have some it adds a nice bit of texture to this treat.
1-minute Gingerbread Mug Cake
Ingredients1 tablespoon almond flour
1 1/2 tablespoons coconut flour
1/4 teaspoon molasses
1 tablespoon low-carb sweetener
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 pinch nutmeg
1/4 teaspoon cinnamon
1 pinch salt
1 egg
3 tablespoons milk
1 tablespoon candied stem ginger, chopped (optional)
oil for greasing
Directions 1. Mix the dry ingredients together in a bowl with a fork. In a separate bowl, whisk the egg and milk together.
2. Add the egg mixture to the dry ingredients and stir well to combine. Fold in the stem ginger.
3. Grease a microwave-safe coffee mug and pour in the batter. Cook it in the microwave for about 50 seconds or until the cake rises and the top is dry.
4. Cool for at least a minute before eating.
