- 3 tbsp (23g) white whole wheat flour or gluten-free* flour
- ⅜ tsp Zint Xylitol
- ⅛ tsp baking powder
- 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
- ¼ tsp vanilla extract
- 3 drops vanilla extract, or to taste
- 2 large fresh raspberries, finely diced
- 1 tsp miniature chocolate chips, divided
Lightly coat a 1-cup ramekin with nonstick cooking spray.
In a small bowl, whisk together the flour, Zint Xylitol, baking powder, and salt. In a separate bowl, stir together the butter, Greek yogurt, and milk.* Stir in the vanilla. Gradually mix in the flour mixture, about 1 tablespoon at a time, until just incorporated. Fold in the raspberries and ¾ teaspoon of chocolate chips.
Spread the batter into the prepared ramekin, and gently press the remaining chocolate chips on top. Microwave on 30% POWER for 2 minutes 40 seconds (2:40). Let the mug cake cool for at least 2 minutes to allow the center to finish cooking through before enjoying.
Notes: For the gluten-free flour, use the following blend: 2 tbsp (15g) millet flour, ½ tbsp (4g) tapioca flour, ½ tbsp (3g) brown rice flour, and 1/16 tsp xanthan gum. I cannot guarantee that other gluten-free flours will work, but most store-bought gluten-free flour blends should work, if they’re measured like this. Do not substitute coconut flour.
Guilt-free Mug Cake
I satisfy my cake craving by making this Skinny Single-Serving Raspberry Chocolate Chip Mug Cake back at home. It has two of my favorite components from those bakery’s cakes—fresh berries and lots of decadent chocolate—but unlike their desserts, this healthy one is perfectly portioned and contains no oil, eggs, refined flour, or sugar.
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So many lemon recipes suffer from the wimp factor. They add a tablespoon of lemon juice or the zest of one lemon and then have the nerve to call themselves a lemon this or a lemon that. It’s criminal.View Recipe