1-Minute Coffee Cake In A Mug

 

Cake

1. 2 tablespoons of sugar (I use Stevia)
2. 1 tablespoon of butter
3. 2 tablespoons of Greek yogurt
4. Dash of vanilla
5. 1/4 teaspoon of cinnamon
6. Dash of nutmeg
7. 1/4 cup almond flour
8. 1/8 teaspoon of baking powder
9. Pinch of salt

Topping (optional)

1. 1 tablespoon of butter (use cold butter straight from the fridge for the crumbliest topping)
2. 2 tablespoons of almond flour
3. 1 tablespoons of brown sugar
4. 1/4 teaspoon of cinnamon
5. Dash of nutmeg

Instructions

1. Place the butter in a mug. Microwave for 10-15 seconds to soften the butter. Remove from the microwave and stir in all ingredients, except for the flour. Mix until well-combined. Fold the flour in, making sure to not over-mix. Using your spoon gently push the batter together into the bottom of the mug. Set aside.
2. To make the topping, use your fingers to mix the butter, flour, sugar and spices together to form a crumbly mixture. Add to the top of the cake.
3. Microwave the cake for 60 seconds (the time may vary depending on your microwave, but it should take anywhere from 50-90 seconds). Serve immediately with milk or coffee.

Notes

1. If you don't eat the whole thing at once, a) what is wrong with you?! and b) you can reheat it for 30 seconds in the microwave.
2. To make a pumpkin version of this cake, simply reduce the Greek yogurt to 1 tablespoon and add in 2 tablespoons of pure pumpkin puree. Everything else stays the same.
3. If you decide to use a sweetener other than sugar just be conscious of the substitution amounts (i.e. for the Stevia, I used 3 teaspoons in place of the 2 tablespoons of sugar).