Gingersnap Mug Cake (V, GF)

This mug cake is guaranteed to bring all the holiday cheer without the aftermath of an upset stomach! I know I cannot be the only one that goes a *little* too hard on the holiday goodies to feel less than nourished afterwards. 😅

Instead of a sugary packed treat, we’re looking at a high protein + low carb marvel that will satisfy all your cravings. The key is to top it with truWhip Vegan whipped topping! It’s totally plant-based, with no high fructose corn syrup and no artificial colors. AKA it’s the perfect touch for this healthy mug cake!

IF YOU DECIDE TO MAKE THIS OR ONE OF MY MANY OTHER RECIPES, PLEASE DO SHARE YOUR CREATION ON INSTAGRAM BY TAGGING #thekellykathleen @thekellykathleen. YOUR SUPPORT MEANS THE WORLD TO ME AND I’D LOVE TO SHOW YOU MINE!

Gingersnap Mug Cake (V, GF)

This low carb + high protein mug cake is guaranteed to give you some holiday cheer!

Course Breakfast, Dessert
Keyword gluten free, low-carb, vegan
Prep Time 2 minutes
Servings 1 serving
Author Kelly

Ingredients

  • 1 tbsp gound flaxseed
  • 3 tbsp unsweetened applesauce
  • 1 tbsp liquid sweetener *I used maple syrup but a sugar free sweetener would work too
  • 1 tbsp almond flour
  • 1 tbsp almond butter
  • 1/2 serving vanilla pea protein
  • 1/4 tsp baking powder
  • 1/8 tsp gingernsap seasoning
  • 2 tbsp truWhip Vegan topping

Instructions

  1. In a mug or small ramekin, combine the ingredients together and microwave for 60 secs.

  2. Top with truWhip Vegan topping and enjoy!

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