Skinny Single-Serving Snickerdoodle Mug Cake

• Condiments

  • 3/8 tsp Stevia, powdered
  • 18 drops Vanilla creme stevia

• Baking & Spices

  • 1/8 tsp Baking powder
  • 1/8 tsp Cinnamon
  • 1 tiny pinch Cinnamon
  • 1/16 tsp Salt
  • 1/8 tsp Vanilla extract
  • 3 tbsp Whole wheat flour or gluten-free* flour, white

• Oils & Vinegars

  • 1/4 tsp Butter or coconut oil, unsalted

• Dairy

  • 1/8 tsp Butter extract
  • 1 tbsp Greek yogurt, plain nonfat
  • 1 1/2 tbsp Milk, nonfat

• Other

  • ¼ tsp granulated Swerve

Found on amyshealthybaking.com

Description

Ingredients

• for the mug cake
• 3 tbsp (23g) white whole wheat flour or gluten-free* flour (measured like this)
• ⅜ tsp powdered stevia
• ⅛ tsp baking powder
• ⅛ tsp cinnamon
• 1/16 tsp salt
• ¼ tsp unsalted butter or coconut oil, melted
• 1 tbsp (15g) plain nonfat Greek yogurt
• 1 ½ tbsp (23mL) nonfat milk
• ⅛ tsp vanilla extract
• ⅛ tsp butter extract
• 18 drops vanilla crème stevia, or to taste
• for the topping
• ¼ tsp granulated Swerve
• tiny pinch of cinnamon

Directions

• Lightly coat a 1-cup ramekin with nonstick cooking spray.
• In a small bowl, whisk together the flour, powdered stevia, baking powder, and salt. In a separate bowl, stir together the butter, Greek yogurt, and milk.* Stir in the vanilla extract, butter extract, and vanilla crème stevia. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated.
• Spread the batter into the prepared ramekin. Prepare the topping by stirring together the Swerve and cinnamon, and sprinkle on top of the mug cake batter. Microwave on 30% POWER for 2 minutes 35 seconds (2:35). Let the mug cake cool for at least 2 minutes to allow the center to finish cooking through before enjoying.