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.
butter, ghee or coconut oil
tapioca flour or starch
apple pie spice, or a mix of cinnamon, nutmeg and allspice
can be omitted to reduce carb count, but it does help give a rich, gingerbread flavor
or 2 teaspoons granulated sweetener
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.
Nutrition Facts (per mug cake): 216 calories, 17 g fat, 9 g total carbs, 2 g fiber (7 g net carbs), 7 g protein
© 2020 - The Harvest Skillet (theharvestskillet.com)