Description
This paleo chocolate chip mug cake is made with leftover almond pulp and baked in the microwave.
Ingredients
Scale
- 1/3 cup almond pulp (67g)*
- 1 large egg
- 1 Tbsp maple syrup
- 1/2 tsp vanilla extract
- 2 Tbsp tapioca flour (15g)
- 1 tsp coconut flour (3g)
- 1/2 tsp paleo baking powder
- pinch of salt
- 1 Tbsp miniature dark chocolate chips
Instructions
- Combine the almond pulp, egg, maples syrup, and vanilla in a microwaveable cup or bowl. Mix with a fork until well combined.
- Add in the tapioca flour, coconut flour, baking powder, salt and mini chocolate chips. Mix until well combined.
- Let the batter sit for 2 minutes to thicken.
- Place the dish in the microwave and cook the cake (on high) for 1 minute 50 seconds.
- Cool a couple minutes then add your favorite toppings and eat.
Notes
*I used day old leftover almond pulp from making milk in the Almond Cow