Skinny Single-Serving Snickerdoodle Mug Cake

Yields: 1 mug cake

This healthier mug cake tastes like a buttery snickerdoodle cookie! And that cinnamon “sugar” topping is the perfect finishing touch. For an extra treat, serve with a little whipped cream or vanilla ice cream!

for the mug cake
3 tbsp (23g) white whole wheat flour or gluten-free* flour (measured like this)
⅜ tsp powdered stevia
⅛ tsp baking powder
⅛ tsp cinnamon
1/16 tsp salt
¼ tsp unsalted butter or coconut oil, melted
1 tbsp (15g) plain nonfat Greek yogurt
1 ½ tbsp (23mL) nonfat milk
⅛ tsp vanilla extract
⅛ tsp butter extract
18 drops vanilla crème stevia, or to taste
for the topping
¼ tsp granulated Swerve
tiny pinch of cinnamon

Lightly coat a 1-cup ramekin with nonstick cooking spray.
In a small bowl, whisk together the flour, powdered stevia, baking powder, and salt. In a separate bowl, stir together the butter, Greek yogurt, and milk.* Stir in the vanilla extract, butter extract, and vanilla crème stevia. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated.
Spread the batter into the prepared ramekin. Prepare the topping by stirring together the Swerve and cinnamon, and sprinkle on top of the mug cake batter. Microwave on 30% POWER for 2 minutes 35 seconds (2:35). Let the mug cake cool for at least 2 minutes to allow the center to finish cooking through before enjoying.

Notes: For the gluten-free flour, use the following blend: 2 tbsp (15g) millet flour, ½ tbsp (4g) tapioca flour, ½ tbsp (3g) brown rice flour, and 1/16 tsp xanthan gum. I cannot guarantee that other gluten-free flours will work, but most store-bought gluten-free flour blends should work, if they’re measured like this. Do not substitute coconut flour.

Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour.

Any milk may be substituted in place of the nonfat milk.

Extra vanilla extract may be substituted for the butter extract; however, the mug cake will lack that iconic buttery snickerdoodle flavor.

You’ll use two types of stevia in the mug cake batter because too much of either type results in a very bitter aftertaste to the mug cake. Other sweeteners may be substituted in place of both the powdered stevia and vanilla crème stevia, but you may need to adjust the amount of flour or milk depending on the type of sweetener that you use. You’ll need the equivalent of 2 ½ tablespoons of granulated sugar.

If the yogurt and milk are cold, they will immediately re-solidify the melted butter. If this happens, microwave on HIGH for 6-8 seconds or until the butter re-melts; then proceed with the rest of the instructions.

For the topping, Truvia, coconut sugar, or granulated sugar may be substituted for the granulated Swerve.

It’s VERY important to microwave the mug cake on 30% power. This is set differently depending on the brand of microwave that you own. If microwaved on HIGH (full power) for a shorter time, the cake will be gummy, and the top may be overdone while the insides stay raw.

Microwave times may vary, depending on the wattage of your microwave oven. I used a 1000-watt microwave.

To bake the mug cake in a regular oven, bake at 350°F until the top feels firm to the touch and a toothpick inserted into the center comes out clean. I haven’t cooked the mug cake this way myself and can’t guarantee how long it will take, but check for doneness after about 12-14 minutes to start.

{gluten-free, clean eating, low fat, low calorie, high protein}

Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/03/06/skinny-single-serving-snickerdoodle-mug-cake/