2 T coconut flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1 T water or heavy cream or almond milk
1 T melted butter
Mix the dry. Mix the wet. Mix the dry and wet. Smoosh into a greased, microwave-save container of your choice. Microwave for 60-90 seconds. Let it cool a bit. Fry it in some butter on the stove or pop it in the toaster.
230 calories, fat 18g, net carbs 3g, protein 8g
There are quite a few variations I found. It is very close to some of the mug cakes that I've posted. The baking soda and cream of tartar can be substituted with 1/2 tsp baking powder. That is what I've seen in most mug cakes. Also increasing the butter seems to make it a bit fluffier and less dense. The addition of HWC may also help with that. A lot of the mug cake recipes replace 1 T coconut flour with 1/4 cup almond flour. The addition of 1/4 cup of berries, carrots, pumpkin can also be made if there are a few tweaks. The chocolate mugs are different because of the cocoa powder. I tried one chocolate mug recipe yesterday, but it wasn't good enough to post. It reminded me of something that would come out of an easy bake oven. Anyway, I need to play with this a bit. It was a bit dense and dry when made with the original recipe.