Matcha Mug Cake for the week

Method

1. In a measuring cup, add the almond flour, matcha, baking soda, and salt. Beat until uniform.

2. Tip in the maple syrup or sweetener of choice, avocado oil, vanilla extract, and egg and whisk the batter until smooth.

3. Tip the batter into a microwave-safe mug (6- to 8-ounce size is optimal), place the mug in the center of your microwave (it will rise more evenly in that spot), and cook on high power for 1-2 minutes. The paleo matcha mug cake is finished cooking when it puffs up and a toothpick inserted into the center comes out clean. (the cook have a 900 watt microwave and the cook mug cakes are done in 90 seconds. Adjust the cooking time depending on the strength of your microwave—decrease the time if you have a higher wattage microwave and increase it if you have a less powerful microwave.)

4. Let the cake cool for a few minutes and top with whipped coconut cream, if desired.

Kitchen notes

• For a vanilla mug cake: 3 tablespoons (21g) blanched almond flour ⅛ teaspoon baking soda ⅛ teaspoon Diamond Crystal kosher salt 1 tablespoon avocado oil or melted ghee 1½ tablespoon maple syrup or 1 tablespoon honey or 2 tablespoons allulose (for ket0) 1 teaspoon vanilla extract 1 large egg For a chocolate mug cake: 3 tablespoons (21 g) blanched almond flour 1 tablespoon unsweetened cocoa ⅛ teaspoon baking soda ⅛ teaspoon Diamond Crystal kosher salt 1 tablespoon avocado oil or melted ghee 1½ tablespoon maple syrup or 1 tablespoon + 1 teaspoon honey or 2 tablespoons allulose (for ket0) ¼ teaspoon vanilla extract 1 large egg No microwave?
• No problem!
• Tip the batter into an oven-safe 6-ounce ramekin and bake it in a 350°F oven or toaster oven for 18-20 minutes or a 325°F air fryer for 13-15 minutes.