Ingredients
- FOR THE TOPPING:
- If using frozen strawberries: 4 frozen strawberries, warmed in microwave or on counter top
- If using fresh strawberries: 2 large strawberries, cut into 1/6ths lengthwise
- ¼ tsp orange zest
- 1 tsp real maple syrup
- FOR THE CAKE:
- 1 medium or large egg
- 1 Tbsp almond butter
- 3 Tbsp almond flour
- 8 slices freeze dried strawberries, crushed (optional)
- 1 Tbsp + 1 tsp real maple syrup
- ¼ tsp baking powder
- ⅛ tsp salt
- ½ tsp vanilla extract or vanilla bean paste
- ⅛ tsp almond extract (optional)
- Cooking spray
Directions
- MAKE THE TOPPING:
• Toss together the strawberries, real maple syrup and orange zest. Set aside. - MAKE THE CAKE:
• Lightly spray an 8 ounce mug or custard ramekin.
• In a small bowl, whisk together the egg and almond butter and mix thoroughly until there are no almond butter streaks. Add the rest of the ingredients and whisk.
• Transfer the batter into the prepared mug. Microwave for 1:15-1:45 minutes until the batter rises and holds. Remove from the microwave. Either remove cake from the mug and top with strawberries or leave it in the mug.
Nutritional Facts
- Calories
- 307
- Fat
- 16.4g (Saturated Fat: 2.3g)
- Carbohydrates
- 32.5g
- Fiber
- 3.7g
- Sugar
- 23.4g
- Protein
- 10.4g
- Sodium
- 358mg
