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Almond Flour Mug Cake

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A fluffy, moist, and nutty single-serving cake ready in minutes—great for a healthy dessert or snack!

Ingredients

Scale

For the Cake:

  • 3 tbsp almond flour

  • 1 tbsp coconut flour (or more almond flour)

  • 1 tbsp sweetener (monk fruit, erythritol, or sugar)

  • ½ tsp baking powder

  • 1 tbsp melted butter or coconut oil

  • 1 egg (or 1 flax egg for vegan)

  • 1–2 tbsp almond milk (or any milk)

  • ¼ tsp vanilla extract

  • Pinch of salt

For the Topping (Optional):

  • 1 tsp sugar-free chocolate chips

  • ½ tsp almond butter

  • Fresh berries or whipped cream

Instructions

  1. Mix the Dry Ingredients:
    In a microwave-safe mug, whisk together almond flour, coconut flour, sweetener, baking powder, and salt.

  2. Add Wet Ingredients:
    Stir in melted butter, egg, almond milk, and vanilla until smooth. Avoid overmixing.

  3. Customize & Cook:
    Fold in chocolate chips (if using). Microwave for 60-90 seconds (until firm but slightly moist).

  4. Top & Serve:
    Let cool for 1 minute, then drizzle with almond butter or add berries. Enjoy warm!

Serving Suggestions:

  • Pair with coffee or tea.

  • Top with whipped coconut cream for extra richness.

Notes

Pro Tips:

  • Fluffy Cake: Use room-temperature egg.

  • Vegan Option: Substitute with a flax egg (1 tbsp flax + 2.5 tbsp water).

  • Flavor Boost: Add cinnamon or cocoa powder.

Common Mistakes to Avoid:

  • Overmixing (leads to dense cake).

  • Overcooking (check at 60 seconds).

  • Skipping the pinch of salt (balances sweetness).

Storage Instructions:

  • Best eaten fresh. Store leftovers covered in the fridge for 1 day. Reheat for 10-15 seconds.

Enjoy your Almond Flour Mug Cake!

Find it online: https://bakesbliss.com/almond-flour-mug-cake/