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| Snickerdoodle Coffeecake topped with whipped cream. |
Topping Ingredients:
2 teaspoons Lakanto Classic Sweetener or other sugar substitute
1/2 teaspoon cinnamon
Cake Ingredients:
2/3 cup almond flour
2 tablespoons Lakanto Classic Sweetener or other sugar substitute
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon cream of tartar
pinch of sea salt
2 tablespoons butter
2 tablespoons water
1/4 teaspoon pure vanilla extract
1 large egg
cooking spray or additional butter, softened
4 tablespoons whipped cream (optional)
1/3 cup blueberries (optional)
Method:
Add the topping ingredients in a tiny bowl. Stir and set aside. In a small bowl, stir together the flour,baking powder, cinnamon, cream of tartar and salt. Make a well in the center of the mixed ingredients and set aside.
Place the butter in a glass measuring cup or small glass bowl. Heat in a microwave oven, at 20 second intervals, until the butter is melted. Stir in the water and vanilla. Add the egg at whisk until well blended.
Pour the egg mixture, into the well, in the dry ingredients. Stir until well mixed.
Use cooking spray or softened butter to lightly grease the inside of two 10 - 12 ounce coffee mugs. Add 1/4 of the batter to each mug. Sprinkle 1/4 of topping on top of the batter in each mug. Divide the remaining batter between the mugs and top each with half of the remaining cinnamon sugar.
Cook for 1 minute, on high heat, in a microwave oven, until puffy and barely cooked through. Remove and, if desired, top with whipped cream and/or blueberries. Serve immediately.
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| Snickerdoodle Coffeecake with cream and blueberries |
Nutritional info for the cake (without cream & berries):
calories: 323 ~ fat:29.38 grams ~ protein: 8.16 grams ~ sodium: 502 mg
carbs: 9.5 grams ~ fiber: 4.52 grams ~ net carbs: 4.98 grams
Two tablespoons whipped cream (with no sugar or sugar substitute):
calories: 15.4 ~ fat: 1.3 grams ~ carbs: 0.2 grams
nutritional info for 1/6 cup blueberries: calories: 14 ~ carbs: 2.9 grams
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