Servings: 1–2 (single mug or small bowl)
Ingredients
- 3 large eggs
- 3 tbsp almond butter (or peanut butter)
- 2 tbsp erythritol or your favorite sugar substitute
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- Optional: 1 tbsp unsweetened cocoa powder (for chocolate version)
- Optional topping: sugar-free chocolate chips, berries, or whipped cream
Instructions
-
Mix Wet Ingredients:
- In a microwave-safe mug or small bowl, whisk together eggs, almond butter, and vanilla until smooth.
-
Add Dry Ingredients:
- Stir in erythritol, baking powder, salt, and cocoa (if using) until fully combined.
-
Microwave:
- Microwave on high for 90 seconds to 2 minutes, checking at 90 seconds.
- The cake should rise and be firm but slightly moist in the center.
-
Serve:
- Let cool for a minute. Top with sugar-free chocolate chips, berries, or a dollop of whipped cream.
- Eat straight from the mug or transfer to a plate.
💡 Tips for Perfection:
- Almond butter gives a moist texture; smooth nut butter works best.
- Don’t overcook — microwave ovens vary, so start at 90 seconds.
- For a fancier “Million Dollar” touch, drizzle a tiny bit of melted sugar-free chocolate or sprinkle crushed nuts on top.
