Default welcome msg!

Ingredients

  1. 3 tbsp (23g) white whole wheat flour or gluten-free* flour
  2. ⅜ tsp Zint Xylitol
  3. ⅛ tsp baking powder
  4. 1/16 tsp salt
  5. ¼ tsp unsalted butter or coconut oil, melted
  6. 1 tbsp (15g) plain nonfat Greek yogurt
  7. 1 ½ tbsp (23mL) nonfat milk
  8. ¼ tsp vanilla extract
  9. 3 drops vanilla extract, or to taste
  10. 2 large fresh raspberries, finely diced
  11. 1 tsp miniature chocolate chips, divided

Directions

  1. Lightly coat a 1-cup ramekin with nonstick cooking spray.

  2. 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.

  3. 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.

If you tried the recipe, tell us what you think!

Add a Review

Write A Review

 
1 1 star
2 2 star
3 3 star
4 4 star
5 5 star
Rating
  • Allowed formats: jpeg, gif, png, jpg. Limited to 5 attachments. Maximum size is 5MB.

No reviews with specified criteria.

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.

In This Recipe:

Xylitol Powder

View Details

Xylitol Powder

View Details

Similar Recipes

 Lemon-Poppy Pancakes

Lemon-Poppy Pancakes

 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

More Recipes

Zint Whipped Feta Spread

Zint Whipped Feta Spread

For weeks I was inflated with the idea of whipped feta. I have no idea why; I don’t know where I saw it, read about it or heard of it, but I certainly never tasted it and wasn’t really sure that it was a thing. Thank goodness it’s a thing.

View Recipe
Blueberry Smoothie

Blueberry Smoothie

This deliciously healthy smoothie is made with blueberries, walnuts, almond milk, and chia seeds, guaranteeing a nutritional boost to your day. Once school goes back into session, the next thing in store is usually shared colds and sneezes. During the start to flu season it’s a good idea to increase your intake of antioxidants to help out the immune system. Blueberries have some of the highest amounts of antioxidants found in any food, and hence this smoothie. It’s a breakfast that both kids and adults can enjoy before rushing out the door in during a busy morning.

View Recipe
 Blueberry-Avocado Smoothie bowl

Blueberry-Avocado Smoothie bowl

The inspiration for this blueberry explosion of a smoothie bowl started with a blogging retreat to Minneapolis, Minnesota. And it ended in between the seemingly endless rows of blueberry bushes at Turkey Hill Farm in Haverhill, Massachusetts.

View Recipe
 Lemon-Poppy Pancakes

Lemon-Poppy Pancakes

 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
 Avocado Honey Ice Cream

Avocado Honey Ice Cream

I know avocado honey ice might seem like a crazy flavor, but it was actually really delicious. The avocado taste is very mild and healthy fat gives this ice cream a nice rich texture. Make sure you use a high quality honey, since the flavor of the honey really shines through in this recipe. I’m obsessed with 

View Recipe
 Kiwi Coconut Chia Popsicle

Kiwi Coconut Chia Popsicle

I didn’t plan on sharing the recipe for these kiwi coconut chia popsicles. I posted a photo of it on Instagram on St. Patrick’s day simply because I wanted to share something green. People went crazy for the photo! (Well, crazy for my standards. I haven’t hit anything close to viral. I’m working on it…) People loved it, and when asked for the recipe, of course I had to deliver.

View Recipe
Ombre Strawberry Smoothie

Ombre Strawberry Smoothie

Ombre Strawberry Smoothie

View Recipe
Rainbow Fruit Smoothie

Rainbow Fruit Smoothie

Beautiful 7 layer rainbow smoothie recipe! Full of tons of fruit and topped with a fruit skewer, it’s the ultimate rainbow smoothie!
There is just something about rainbow food that makes me feel joyful – anyone else feel that?! It’s probably because rainbows bring about thoughts of sunshine, spring, and baby animals.. hahaha :)

View Recipe
Vanilla and Raspberry Panna Cotta

Vanilla and Raspberry Panna Cotta

I once heard someone say a panna cotta is nothing more than a blancmange with a fancy accent. It made me laugh. Personally, I try not to hate on food things until I’ve tried to make them at least a few times—and even as a chef there are certain things I’ve only made a few times. Panna cotta, however, isn't one of them. I've probably made thousands over the years, and the humble panna cotta—or blancmange with a fancy accent—still always makes me smile when I have my first taste. For this vanilla and raspberry panna cotta, we’re using two Zint products: gelatin and xylitol. The fresh vanilla pod and seeds give it extra flavor without having to use too much sweetener.

View Recipe
View All