Caramel Apple Mug Cake - Low Carb & Gluten Free
This delicious fall inspired low carb mug cake evokes cozy sweaters and sitting by the fire with a good book and your favorite socks on! Loaded with shredded apples, walnuts and caramel - you can go from craving to eating in just minutes!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 2
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 egg
- pinch of salt
- 1/2 tsp baking powder
- 2 tbsp butter melted
- 1/4 cup almond flour
- 1 tbsp coconut flour
- 2 tbsp sweetener (i used swerve)
- 2 tbsp unsweetened almond milk
- 1/2 tsp caramel extract
- 1/4 cup shredded granny smith apple
- 1 tbsp walnuts chopped
- Carbohydrate 7.27292770635286 g
- Cholesterol 31.3197916780908 mg
- Fat 28.945214171237 g
- Fiber 4.00998737686872 g
- Protein 5.20464166534731 g
- Saturated Fat 16.0803475237317 g
- Serving Size 1 1 to 4 serving (65g)
- Sodium 186.113812491552 mg
- Sugar 3.26294032948414 g
- Trans Fat 1.89948512532681 g
- Calories 295 calories
In a medium-sized microwave safe bowl, melt the butter if you haven't already. Then add the rest of the ingredients and stir to combine thoroughly. Spoon the batter into 2 mugs, or 4 small paper baking cups. Microwave for 1 minute on high if using the baking cups, 1 minute and 30 seconds if cooking both mugs. Check for doneness and if still liquid in the center microwave for 15 second increments until just set. Serve warm. Ice cream and toppings are optional and not included in nutrition info below.
