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.

Hi Klinker,

Thanks for the wonderful mug cake recipes, they really help me stay on track, better than having a whole cake in the house I use egg beaters in mines.

You are welcome. On the Egg Beaters, I guess if one egg is equal to 3 tablespoons of Beaters, then a yolk must be equal to 1 1/2 tablespoons. I believe Egg Beaters are made of egg whites, so I hope it turns out good for you.