It’s hard to believe at times that keto mug cakes are a healthy, low carb, low GI, protein and fibre rich cake in a mug. Having low carb sweet treat options on hand to eat, helps so much to keep one away from overindulging on high carb bread, bakes and other grain products. What’s really nice is when the treat turns out to be either very satisfying, delicious, chocolatey, nutty, moist or rich. This then keeps one satisfied for longer spans of time plus saves one from consuming loads of extra carbs and “carbage” keeping our waistlines more slimmer, instead of making them balloon out with fat storage and bloat (often caused by wheat products).
I’m so happy to have discovered keto mug cakes and hope you are too or that you soon will be! Many of you may feel that using a microwave however is not good. Since we do use a microwave in my household, I don’t find it repulsive making mug cakes in there esp since they are superquick to make, compared to using a normal oven to bake in. In another post soon however, I will share with you more on how to bake these in other appliances as well. Anyway, since I shared a chocolate mug cake recipe in the previous post, I felt it only fair to share a vanilla mug cake recipe in this one, for readers who like vanilla cakes better than chocolate. So here goes:
Vanilla Mug Cake
2 full tbsp almond flour
1 full tbsp coconut flour
1 tbsp xylitol + few drops liq sweetner
1/4 tsp. baking powder
1/2 tsp vanilla
1 tbsp milk or cream
1 tbsp. butter, melted
1 egg (beaten well) OR 1 tbsp coconut oil
Blend ingredients well, adding in egg ( if using) last of all and blending. Cook in greased microwave mug or bowl, minute or more till done. Njoy!
Ps. (If omitting egg n using coconut oil, you need to use 4 tblsp milk instead of one)