Aunt Rocky’s Maple Nut Mug Cake (OMM)

Melt butter in a large mug (I use a wide glass soup mug), about 15 seconds. Add syrup and egg, whisk together well with fork.

Add all dry ingredients and nuts (holding back a few chopped nuts for topping, if desired), whisk well again until all dry ingredients are blended in. Scrape sides of mug to get everything down in the mixture.

Microwave on high for 1 minute, or a few seconds longer if needed. Drizzle with additional syrup and reserved nuts, if desired.

Tip: Turn cake out onto plate and frost or glaze for a low carb dessert for 2. Add any additional carbs for the frosting or glaze ingredients.

I don’t get any commission or kickback for products I use or mention in my recipes. Brand names are included only to more accurately assess nutritional estimates, which are based on exact ingredients I used. Nutrition estimates are calculated per serving with My Fitness Pal’s online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries. I do not include sugar alcohols or liquid sucralose in my nutrition counts, as they are not absorbed by the body and rate zero on the glycemic index.

Calories 414, Total Fat 40 g, Saturated Fat 16 g, Sodium 300 mg, Potassium 108 mg, Total Carbohydrate 8 g, Dietary Fiber 6 g, Net Carbs 2 g, Sugars 1 g, Protein 11 g. Macros: 87% fat, 11% protein, 2% carbs.

© August 28, 2017 Roxana Lopez for Aunt Rocky’s

For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.