So, these churro mug cakes are actually pretty darn good. I was interested to see how they turned out – I adapted it from a churro cupcake recipe I saw on Food Network. They definitely stood up to the real thing, I’d imagine – and that sweet tooth…totally satisfied.
Okay, so don’t get your hopes up on the texture of these resembling that of fried crispy dough. They’re not exactly going to bring nostalgic memories of the fair back to you, because you just can’t achieve that in the microwave. But the flavors? The flavors are there. They’re delicious, sweet, a little spicy with a hint of cinnamon.
⬇️ Read the full recipe with full nutrition breakdown of this Churro Mug Cake ⬇️
1 Large Egg
2 Tbsp. Butter
2 Tbsp. Honeyville Almond Flour
1 Tbsp. NOW Erythritol
7 Drops Liquid Stevia
1/2 tsp. Baking Powder
2 Tbsp. Honeyville Almond Flour
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Vanilla
1/8 tsp. Ginger
1/8 tsp. Allspice
Per serving this is 437 Calories, 42g Fats, 4g Net Carbs, and 12g Protein. Of course, you could always split that in half if you can’t afford that many calories!
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