Pecan Pie Mug Cake
Ingredients
- 1 egg
- 2 tbsp almond flour
- 2 tbsp coconut flour
- 1 tbsp coconut sugar
- 1 tbsp almond milk
- 1 tbsp melted ghee or butter
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1 tbsp chopped pecans
Topping
- 2 tbsp chopped pecans
- 1 tbsp melted ghee
- 1 tsp coconut sugar
Preparation
If using oven method, preheat oven to 350°F.
In a bowl, whisk 1 egg.
Add 2 tablespoons almond flour, 2 tablespoons coconut flour, 1 tablespoon coconut sugar, 1 tablespoon almond milk, 1 tablespoon melted ghee or butter, 1/2 teaspoon baking powder, 1/2 teaspoon cinnamon, and 1/2 teaspoon vanilla; mix well.
Stir in 1 tablespoon chopped pecans.
Grease a small ramekin or small oven-safe dish.
Add the cake mixture to the dish.
Cook the cake: if using oven, bake for 15-17 minutes; if using microwave, cook for 2.5-3 minutes and use a toothpick to check doneness.
While the cake is cooking, mix together 2 tablespoons chopped pecans, 1 tablespoon melted ghee, and 1 teaspoon coconut sugar for the topping; set aside.
After cooking, add the topping to the cake and serve.
