Tiramisu Mug Cake
Serving 1 mug cake | Calories: 176 | Carbohydrates: 39,4 |Protein: 5,7g | Fat: 9,1g | Sugars:4,2g | Fiber: 2g
- 3 tbsp Oat flour (or almond flour if preferred )
- 1 tbsp Plain yoghurt
- 1-2 tbsp Granulated monk fruit sweetener (OR any granulated sweetener of choice)
- 1 tsp oil of choice (i used avocado )
- 2 tbsp Almond milk (OR milk of choice)
- 1/4 tsp Baking powder
- 1/2 tsp Instant coffee
For the sauce
- 1 shot of Espresso coffee (OR 1 teaspoon coffee dissolved in 1/4 cup hot water)
- 1 tsp Granulated monk fruit sweetener (Or any granulated sweetener of choice)
For the topping
- 4 tbsp Plain greek yoghurt (Or coconut yoghurt if vegan)
- 1 tsp Vanilla extract
- 2-3 drops of Stevia (or 1 tbsp granulated sweetener of choice)
- sprinkle Cocoa powder
In a small microwave-safe mug, mix your ingredients above for the mug cake.
Microwave for 1-2 minute in 30 second intervals (until cooked through) or if using an oven preheat the oven to 180C/350F. Grease a 6 inch oven-safe ramekin. Bake in oven for 10-12 minutes or until cooked through.
In the meantime, make your sauce by mixing your granulated sweetener of choice into your coffee. Once mug cake is cooked, pour 2 tablespoons of this mixture over your mug cake
Mix all ingredients for the topping in a bowl and place on top of your mug cake. Sprinkle some cocoa powder and additional toppings of choice (cinnamon, chocolate shavings, strawberries, cherries etc)
Enjoy!
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