Go Back
This delicious gingerbread mug cake is an excellent holiday option for those with food intolerances because it is low-carb, gluten-free, grain-free, dairy-free, sugar-free and Paleo. 
Print Recipe

Gingerbread Mug Cake

This delicious gingerbread mug cake is an excellent holiday option for those with food intolerances because it is low-carb, gluten-free, grain-free, dairy-free, sugar-free and Paleo. 
Prep Time3 minutes
Cook Time2 minutes
Total Time5 minutes
Servings: 1 person

Ingredients

  • 1 tablespoon butter, ghee or coconut oil
  • 2 teaspoons coconut flour
  • 1 teaspoon tapioca flour or starch
  • 1 egg
  • 1/2 teaspoon apple pie spice, or a mix of cinnamon, nutmeg and allspice
  • 1/2 teaspoon ginger
  • 1/4 teaspoon molasses can be omitted to reduce carb count, but it does help give a rich, gingerbread flavor
  • 1 packet sweetener or 2 teaspoons granulated sweetener

Instructions

  • Melt butter, ghee or coconut oil in a ramekin or mug by microwaving in bursts of 15 seconds.
  • Mix in coconut flour and tapioca flour and stir until incorporated into the butter. Mix in egg and whisk with a fork until there are no egg clumps remaining.
  • Mix in seasoning, ginger, molasses and sweetener.
  • Microwave for 90 seconds to two minutes, depending on power of microwave. Allow to cool before consuming.

Notes

Nutrition Facts (per mug cake): 216 calories, 17 g fat, 9 g total carbs, 2 g fiber (7 g net carbs), 7 g protein