Mug Cakes
You wouldn't believe the difference it makes when you make mug cake with an egg yolk instead of a whole egg. These are yummy.
CINNAMON MUG CAKE
Stir together in a tiny container and set aside:
1 pkt Splenda
1/4 teaspoon cinnamon
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1 tablespoon butter
1/4 cup almond flour
1 pkt Splenda
1/8 teaspoon baking soda
1 egg yolk
1/8 teaspoon vanilla
In a mug, melt the butter in the microwave. Stir in the almond flour, then the Splenda and baking soda. Stir in the yolk and vanilla. Smooth out the top, sprinkle on the cinnamon/Splenda mixture and microwave high for 45 seconds. Keep refrigerated.
CHOCOLATE MUG CAKE
1 tablespoon butter
1/4 cup almond flour
1 1/2 teaspoons cocoa
2 pkts Splenda
1/8 teaspoon baking soda
1 egg yolk
1/8 teaspoon vanilla
In a mug, melt the butter in the microwave. Stir in the almond flour, then the remaining dry ingredients. Stir in the yolk and vanilla. Smooth out the top and microwave high for 45 seconds. Let cool, frost, keep refrigerated.
Frosting:
1 oz cream cheese, room temp
1 tablespoon butter, room temp
1 pkt Splenda
1/8 teaspoon vanilla
2 teaspoons heavy cream
Stir until smooth.
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