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Sun Dried Tomato Pesto Mug Cake

Makes 1 Mug Cake. Per mug cake this is 429 Calories, 40.45g Fats, 5.32g Net Carbs, and 12.34g Protein.
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Ingredients
  

Base

  • 1 large egg
  • 2 tablespoons butter
  • 2 tablespoons almond flour
  • ½ teaspoon baking powder

Flavor

  • 5 teaspoons sun dried tomato pesto
  • 1 tablespoon almond flour
  • Pinch salt

Instructions
 

  • Mix all ingredients together.
  • Microwave for 75 seconds on high (power level 10).
  • Lightly slam cup against plate to take the mug cake out. Add extra tomato pesto, then serve!