Sun Dried Tomato Pesto Mug Cake
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Sun Dried Tomato Pesto Mug Cake
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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 egg large
- 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!
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