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I’m going to show you how to make a paleo mug cake!
This weekend my kids were asking to use the organic raspberries we picked up while grocery shopping. My 5-year-old would have been happy just eating them out of the container, while my 8-year-old wanted cake. We compromised!
I thought I’d create this paleo mug cake to satisfy the requests of each of my daughters!
If you don’t have liquid stevia or almond milk, you can use 1 tbsp of honey to sweeten it. You can also substitute the tart cherry juice concentrate with any extract of your choice, such as vanilla or almond.
If you’re not eating paleo, you can turn this paleo mug cake into something a little richer! Try adding some nutella, chocolate chunks, and cherries.
Serve warm and enjoy!
- 3 tbsp mashed banana
- 1 egg
- 1/2 tbsp almond milk
- 7-10 drops liquid stevia
- 1 tbsp tart cherry juice concentrate
- pinch of salt
- 1 1/2 tbsp coconut flour
- 1/2 tsp baking powder
- 10-15 chopped raspberries
- Gently mix all ingredients with a fork, except for the raspberries
- Once well-mixed, fold in raspberries
- Grease a ramekin or mug with cooking oil of choice (I use coconut oil)--depending on the size of your mug or ramekin, you may need to divide into two containers
- Microwave 2 minutes
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 195 Total Fat: 11g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 186mg Sodium: 462mg Carbohydrates: 41g Fiber: 5g Sugar: 9g Protein: 8g