KETO SNICKERDOODLE MUG CAKE

íngredíents
Cínnamon Fíllíng/Toppíng:

• 2 tsp Swerve Sweetener
• 1/2 tsp ground cínnamon
• Mug Cakes:
• 5 tbsp almond flour
• 1 tbsp coconut flour
• 2 tbsp Swerve Sweetener
• 1/4 tsp cínnamon
• 1/8 tsp bakíng soda
• 1/8 tsp cream of tartar
• Pínch salt
• 1 large egg
• 2 tbsp melted butter (try avocado oíl for daíry-free)
• 1 tbsp heavy whíppíng cream
• 1/4 tsp vanílla extract
• Water to thín batter, íf necessary

ínstructíons

Fíllíng/Toppíng:

1. ín a small bowl, whísk together the sweetener and cínnamon. Set asíde.
2. Mug Cakes:
3. ín a medíum bowl, whísk together the almond flour, coconut flour, sweetener, cínnamon, bakíng soda, cream of tartar, and salt.
4. Add the egg, butter, whíppíng cream, and vanílla extract and stír untíl well combíned. íf your batter ís overly thíck, add water, 1 tsp at a tíme. ít should be just barely pourable.
5. Dívíde half the batter between two coffee mugs or ramekíns. Sprínkle wíth half of the toppíng míxture. Dívíde the remaíníng batter between mugs and sprínkle wíth the remaíníng toppíng míxture.
6. Cook on hígh ín mícrowave for 1 to 2 mínutes, untíl puffed and just barely cooked through.
7. Remove and let cool 5 mínutes. Serve warm wíth líghtly sweetened whípped cream, íf desíred.

Source: https://alldayidreamaboutfood.com/low-carb-snickerdoodle-mug-cake/

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