🍰 5-Minute Diabetic-Friendly Mug Cake
Ingredients (1 serving)
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3 tbsp almond flour (or coconut flour for lower carb)
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1 tbsp erythritol or other sugar substitute (adjust to taste)
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1 tsp cocoa powder (for chocolate version)
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¼ tsp baking powder
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1 tbsp unsweetened almond milk (or any low-carb milk)
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1 tbsp unsweetened Greek yogurt (optional, adds moisture)
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1 tsp vanilla extract
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1 egg (or 2 tbsp egg substitute for smaller portion)
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Optional: a few sugar-free chocolate chips or nuts
🧑🍳 Instructions
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Mix ingredients:
In a microwave-safe mug, whisk together egg, milk, yogurt, and vanilla.
Add almond flour, erythritol, cocoa powder (if using), and baking powder. Stir until smooth. -
Microwave:
Microwave on high for 90 seconds to 2 minutes.
Check for doneness — cake should be set but slightly moist. Do not overcook. -
Cool slightly and enjoy:
Let it sit 1–2 minutes (it will continue cooking slightly).
Top with a few fresh berries, a sprinkle of cinnamon, or a sugar-free drizzle if desired.
🍓 Tips & Variations
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Flavor swaps: Use 1 tsp lemon zest and skip cocoa for a lemon mug cake.
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Moist texture: Add 1 tbsp unsweetened applesauce or Greek yogurt.
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Chocolate lovers: Mix in ½ tsp instant espresso powder to deepen chocolate flavor.
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Extra sweetness: Top with sugar-free whipped cream or a light spread of nut butter.
If you want, I can give a slightly larger 10-minute diabetic cake that can serve 4–6 people but still stays low-carb and quick. It’s great for family or meal prep. Do you want me to give that recipe?
