Bizcocho Keto de Vainilla a la Taza

Ingredientes

• 3 tablespoons Almond Flour
• 1/4 teaspoon Baking Soda (or 1/2 teaspoon baking powder)
• 1 1/2 tablespoon Granulated Sweetener
• 1 tablespoon Coconut Oil (melted o melted butter)
• 1 large Egg (beaten, at room temperature)
• 1 teaspoon Vanilla Extract (or 2 drops Vanilla liquid stevia (if using this option decrease erythritol to 1 tablespoon))

Preparación

1. 1

   Grease a microwave-proof ramekin or mug with coconut oil, size 9 cm diameter (3.5 inches) and minimum 6 cm in height (2.3 inches). This will prevent the mug cake from overflowing when microwaving. Set aside.

2. 2

   In a small bowl, stir almond flour with baking soda and erythritol.

3. 3

   Whisk in the beaten egg, melted coconut oil, and vanilla extract. Make sure the egg is not cold or it will solidify the coconut oil, forming lumps. For a moister cake, use melted butter. For a chewier cake, use melted coconut oil.

4. 4

   Pour the batter into the prepared mug cake.

5. 5

   Microwave on high (800W) for 80-90 seconds or until set in the center. Make sure you check the microwave power. If yours is higher (1000W), you may have to microwave the mug cake for only 60-70 seconds to get the same texture.

6. 6

   Cool 60 seconds in the mug or flip over onto a plate.

7. 7

   Serve with a dust of sugar-free powdered erythritol and a dollop of unsweetened whipped cream on top (use coconut cream for dairy-free paleo option).