In a perfect world we could just make all of our meals in a mug, take 5 minutes out of our day for the food we consume, and be on our merry way to more important things. Though, mug cakes won’t always get that craving for meat out of your head, they are still an awesome meal replacement for anyone who’s in a rush.
If you missed out on the last mug cake, it was a good one so make sure to check it out. Bacon, Cheddar & Chive – yep, I did that.
You can easily pre-pack the ingredients in a bag and take it to work with you for lunch on-the-go. That’s my favorite part about these. No lugging around tuppaware containers full of different leftovers and salads, and no fuss or mess at lunch. Just mix the ingredients, stick it in the microwave, and eat. You can’t beat it, really.
Yields 1 Green Chile Cheddar Mug Cake
The Preparation
Base:
- 1 large egg
- 3 tablespoons almond flour
- 2 tablespoons butter, room temperature
- 1/2 teaspoon baking powder
Flavor:
- 1 tablespoon canned green chile
- 1/4 teaspoon cayenne pepper
- 2 tablespoons white cheddar cheese, shredded
- salt and pepper, to taste
The Execution
1. Get your mug ready! Alright, I’m using a cup for this one. Add 1 Large Egg, 3 Tbsp. Honeyville Almond Flour, 2 Tbsp. of Room Temperature Butter, 1 Tbsp. Green Chile, and 1/4 tsp. Cayenne Pepper.
2. Add 2 Tbsp. Shredded White Cheddar, 1/4 tsp. Baking Powder, and a pinch of salt. Mix everything together well.
3. Microwave this for 70 seconds on high (power level 10). Then, lightly slam your cup against a plate so that it comes out of the mug (or cup in this case). Top with extra cheese and black pepper!
This makes a total of 1 serving of Cheddar & Green Chile Mug Cake. The serving comes out to be 463 calories, 43.5g fats, 3.8g net carbs, and 14.5g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 3 tablespoon almond flour | 122 | 10.5 | 4.6 | 2.7 | 1.9 | 4.4 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1/2 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 1 tablespoon canned green chile | 2 | 0 | 0.3 | 0 | 0.3 | 0 |
| 1/4 teaspoon cayenne pepper | 1 | 0.1 | 0.3 | 0.1 | 0.1 | 0.1 |
| 2 tablespoon white cheddar cheese | 62 | 5.1 | 0.5 | 0 | 0.5 | 3.5 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 470 | 43.9 | 6.7 | 2.9 | 3.9 | 15.1 |
Cheddar & Green Chile Mug Cake
Ingredients
Base:
- 1 large egg
- 3 tablespoon almond flour
- 2 tablespoon butter room temperature
- ½ teaspoon baking powder
Flavor:
- 1 tablespoon canned green chile
- ¼ teaspoon cayenne pepper
- 2 tablespoon white cheddar cheese shredded
- salt and pepper to taste
Instructions
- Get a mug ready! Add in the egg, almond flour, softened butter, baking powder, green chile, and cayenne pepper.
- Add the grated white cheddar, pepper, and a pinch of salt. Mix everything well.
- Microwave for 70 seconds on high (power level 10). Lightly tap the cup against a plate to slide the cake out of the mug.
“In a perfect world we could just make all of our meals in a mug, take 5 minutes out of our day for the food we consume, and be on our merry way to more important things.” I agree. And this looks delicious!
Haha, I’m glad you do! Hope you get the chance to make it 🙂
I made this for breakfast this morning – it was delicious! One question, why is almond flour under both the base and flavor ingredients? I assumed it should be 3 Tbsp total so that’s what I used and it turned out great.
You’re correct, it was 3 tbsp.
When I made this, it was part of around 10 mug cake series that I did. Some had 3 tbsp. and some had 4 tbsp. of almond flour. I just created a “base” so I could write the recipes faster and easier 🙂
Made it. Loved it.
Glad you liked it!
Am I confused or does the recipe say 1 Tbsp green chile and the pictures say 2 Tbsp green chile?
Woops – it was a mistake from me. I went ahead and fixed it 🙂
I dont have a microwave. Is there a way I can do this in an oven?
Sure! 350°F for about 10-15 minutes.
Maybe it’s because I have super fine almond flour, but it did not look like yours and it is extremely oily. Do I have to use 2 tbsp of butter?
Superfine almond flour should work in this, but it shouldn’t be super oily. Did you use melted (or room temp) butter in the recipe? A lot of times when I use cold butter in my mug cakes, the butter won’t incorporate that well and will leave pockets of grease.