Store: Vanilla keto mug cake can store uncovered at room temperature for one day, or in the refrigerator for 2-3 days.Make sure to use an oven-safe ramekin or mug, and simply bake at 350 degrees F for 10-15 minutes, until an inserted toothpick comes out clean. I haven’t tried using an egg substitute, but it would probably work. Egg – Use a room temperature egg for the best results.Baking Powder – Make sure it’s fresh so that your cake rises well, and if it’s important to you, double check that it’s gluten-free.Coconut sugar is fine to substitute if you want a paleo mug cake. If you need a different sugar substitute, use my comprehensive sweetener conversion chart to use the right amounts, but keep in mind that most other options would turn out more dry. Besti Monk Fruit Allulose Blend – Makes the cake soft and moist, while tasting just like sugar.If you’re allergic to one of these, you can just use 6 tablespoons almond flour total or just use 2 tablespoons coconut flour total, but the texture is much better using the combination. The blend of these flours together improves the texture. Wholesome Yum Flours – You will need both Wholesome Yum Almond Flour and Wholesome Yum Coconut Flour for this recipe.This will be less vanilla flavor than using the bean directly, but adding any more extract would result in an aftertaste from the alcohol in the extract. If you don’t have either of these, you can use 1/2 teaspoon vanilla extract instead. Vanilla Bean – I highly recommend using fresh vanilla - I use it sometimes in my almond flour pancakes and it takes the flavor over the top! Vanilla bean paste will also work, but make sure there is no added sugar.
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