Salted Caramel Mug Cake (SF+DF)

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I don’t know about you, but sometimes all I want are sweets–which is not exactly conducive to a healthy lifestyle. I believe that is moderation is certainly important, but I also love coming up with healthy alternative recipes. It brings me so much joy to develop a recipe that packs more nutrient value and still tastes amazing.

I came up with this salted caramel recipe recently after craving a warm cake late one evening.

Ingredients:
-2 tbsp oat fiber
-2 tbsp coconut flour
-1/2 tsp baking powder
-dash cinnamon
-1 egg (or 1.5 egg whites)
-Almond Milk or water, 3-7 tbsp
-Caramel Syrup
-Dash sea salt
-Dollop of whipped cream (optional)

Directions:

  1. Combine oat fiber, coconut flour, baking powder, and cinnamon in a small bowl.
  2. Add in egg and 2 tbsp liquid and mix well.
  3. Slowly add in one tablespoon of liquid at a time until you reach cake-batter like consistency.
  4. Pour batter into a large greased ramekin and microwave on medium-high for 2-3 minutes or until the top of the cake is firm to the touch.
  5. Remove the cake from the microwave and pour on a generous amount of caramel syrup, a dash of sea salt (about 1/8 tsp), and a dollop of whipped cream.
  6. Enjoy your own mini piece of heaven!

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What’s your favorite healthy alternative recipe?

2 thoughts on “Salted Caramel Mug Cake (SF+DF)

  1. Does oat fiber do anything (consistency or texture-wise) in recipes other than just adding insoluble fiber? Because I did this mini experiment with various flours and just water in the microwave and oat fiber didn’t seem to thicken or do anything?

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