Aunt Rocky’s Yogurt & Granola Mug Cake (Low Carb, Gluten-Free)

Whisk the egg, kefir cheese (or yogurt, or sour cream), and almond extract in a 4-inch ramekin or wide mouth soup mug. Add all dry ingredients, except for 1 tablespoon of the granola. Mix thoroughly.

Microwave on high for 55 seconds. The muffin will not be completely set in the center, but it continues to set up after taking it out of the microwave. Don’t overcook it, or it will be dry.

Top with remaining granola. Add a dollop of yogurt, if desired. Enjoy!

Notes:
• The Diabetic Kitchen Cinnamon Granola I use has only 1 net carb in this recipe. If you use a different granola, adjust carbs as appropriate.
• Oat fiber is made from the hull of the oat plant, not the grain. It is 100% fiber. For that reason most ketoers find it acceptable. I use Lifesource Oat Fiber 500 to assure a product free from gluten cross contamination. If gluten is not an issue for you, use whatever brand is cheapest. If you can’t find it, omit it from the recipe. The outcome will not have as nice a texture, but will still be good.
• Nutrition estimates are based on My Fitness Pal’s online recipe analyzer. Brand names are included only to assure more accurate estimates. The recipe is stored on and available to MFP users for logging in their food diaries. Sugar alcohols, allulose, and liquid sucralose are not absorbed by the body and rate zero on the glycemic index, so are excluded from nutrition counts.
• For more Atkins/low carb/Keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

For the entire mug cake: Calories 440, Total Fat 34 g, Saturated Fat 9 g , Sodium 141 mg, Potassium 69 mg, Total Carbohydrate 20 g, Dietary Fiber 14 g, Net Carbs 6 g, Sugars 2 g, Protein 18 g. Macros: 76% fat, 18% protein, 6% carbs.

© February 14, 2019 Roxana Lopez for Aunt Rocky’s.