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.
-2 tbsp oat fiber
-2 tbsp coconut flour
-1/2 tsp baking powder
-1 egg (or 1.5 egg whites)
-Almond Milk or water, 3-7 tbsp
-Dash sea salt
-Dollop of whipped cream (optional)
- Combine oat fiber, coconut flour, baking powder, and cinnamon in a small bowl.
- Add in egg and 2 tbsp liquid and mix well.
- Slowly add in one tablespoon of liquid at a time until you reach cake-batter like consistency.
- 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.
- 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.
- Enjoy your own mini piece of heaven!
What’s your favorite healthy alternative recipe?
2 thoughts on “Salted Caramel Mug Cake (SF+DF)”
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?
It adds more body and thickness to the cake–you can also substitute oat flour for a similar effect!