Raspberry Mug Cake
Features Cinnamon Blend Baking Spice and Cranberry Orange Balsamic Vinegar.
Ingredients:
20 g butter melted, cooled
1 egg
1/4 cup coconut flour
1 tbsp ground almonds
1 tsp xylitol
1/2 tsp baking powder
2 1/2 tbsp almond milk
1/2 tsp Cinnamon Blend Baking Spice
5 crushed frozen raspberries (an additional 1 for decoration)
2 tsp Cranberry Orange Balsamic Vinegar
Marscarpone or cream cheese + cream to serve
Directions:
Whisk together the butter, egg & Cinnamon Blend in a small mixing bowl till combined. Add the flour, almond, xylitol, baking powder, milk, raspberries & Cranberry Orange Balsamic Vinegar. Stir to combine.
Transfer mixture into a 1 cup heatproof mug or cup and smooth the surface. Microwave on high for 2 mins. Set aside to cool for 30 secs. Top with marscarpone or cream cheese/cream mix and raspberry. Enjoy
