Greasethe mold with coconut oil and fill following the assembling tips above. Bake at 350°F (180°C) until the cake is set and a pick inserted in the center of the snickerdoodle cake comes out clean. It can take 15 to 25 minutes, depending on the diameter of your mold.
Addthe almond flour, coconut flour, sweetener, gluten-free baking powder, sea salt, and egg. Stir until well combined. Smooth the top with the back of a spoon. Microwave for about 90-120 seconds, until firm. Serve with sugar-free whipped cream (or coconut whipped cream for paleo), or frost with your favorite frosting.
Adddry ingredients. Add cocoa powder, almond flour, Besti, and salt. Mix well. Add half of the chocolate chips to the mixture and smooth the top. Cook. Microwave the healthy brownie in a mug (or ramekin) for 40-50 seconds, until
Addsour cream, egg yolk, heavy cream, and using a fork, mix until ingredients are well-combined. Add in chocolate bar pieces and mix again. Let batter settle in mug for 1 minute before transferring mug to microwave to cook for 45 seconds – 1 minute (my microwave is 1000 watts and I cooked my mug cake for 1 minute).
2uYsp. 42va98ovo1.pages.dev/26542va98ovo1.pages.dev/27742va98ovo1.pages.dev/30242va98ovo1.pages.dev/542va98ovo1.pages.dev/17142va98ovo1.pages.dev/12842va98ovo1.pages.dev/9542va98ovo1.pages.dev/7242va98ovo1.pages.dev/275
mug cake keto sin harina