Coconut Maple Rum Mug Cake
This Coconut Maple Rum Mug Cake is moist, delicious and decadent and only 20 carbs! You won't believe it doesn't have white flour! #gestationaldiabetes #mugcake #gestationaldiabetesrecipe #gestationaldiabetesdiet #pregnancynutrition
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Ingredients
Wet Ingredients
- 2 Tbsps Unsalted Butter (if using salted, omit the salt later)
- 1 tablespoon 100% Pure Maple Syrup
- 3 drops Imitation Rum Extract (about 1/16 teaspoon)
- 1 large Egg
Dry Ingredients
- 1 ½ Tbsps Coconut Flour
- Small Pinch Salt (less than 1/16 teaspoon)
- Small Pinch Baking Powder (about 1/16 teaspoon)
Instructions
Wet Ingredients
- Microwave the butter in the mug to melt it.
- Add the Maple Syrup, Rum Extract and Egg and mix well. Chunks may appear due to the conflicting temperatures of the butter and egg.
Dry Ingredients
- Add the dry ingredients and mix well. The batter will be thick.
- Microwave the cake on the default temperature setting for 50 seconds. You'll see it rise, and it may begin to fall.
Notes
Equipment: Mug, Microwave, Spoon or Fork, Measuring Spoons