About
This mug cake is so quick to pull together! The flavors from the coconut flour, sour cream, and raspberry jam make for such a lovely, moist and soft cake! Delicious as a breakfast cake thanks to good protein from an egg.
Ingredients
- 1 tablespoon butter
- 1 tablespoon sour cream
- 1 tablespoon the ultimate icing sugar replacement by swerve
- 1 tablespoon coconut flour by bob's red mill
- ¼ teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 large raw egg
- 1 teaspoon red raspberry preserves sugar free by smucker's
Instructions
- In a microwave-safe mug, melt the butter in the microwave.
- Add in the sour cream, confectioner’s sugar, coconut flour, baking powder, vanilla extract, and egg. Mix well with a spoon to combine.
- Drop in the raspberry jam. If the jam is slightly warmed it will swirl better. Swirl in the jam with a butter knife. Then microwave the cake on HIGH for 50-60 seconds (adding more or less time depending on your microwave). You will know when the cake is done when it is puffed and there is no liquid on the bottom. Enjoy!
Nutrition Facts
- Servings: 1
- Calories: 260.1kcal/1088.3kJ (per serving)
- Fat: 20.6g (per serving)
- Carbs: 16.8g (per serving)
- Protein: 7.8g (per serving)
