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3 tablespoons finely ground almond flour (or cassava flour)

1 teaspoon matcha

⅛ teaspoon baking soda

⅛ teaspoon Diamond Crystal kosher salt

1½ tablespoons maple syrup (or 1 tablespoon honey or 2 tablespoons allulose (keto-friendly))

1 tablespoon avocado oil (or melted ghee)

¼ teaspoon vanilla extract

1 large egg

1 tablespoon whipped coconut cream (optional)

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1. In a measuring cup, add the almond flour, matcha, baking soda, and salt. Whisk until uniform.

2. Add the maple syrup or sweetener of choice, avocado oil, vanilla extract, and egg and whisk the batter until smooth.

3. Pour the batter into a microwave-safe mug (6- to 8-ounce size is optimal), place the mug in the center of your microwave (it will rise more evenly in that spot), and cook on high power for 1-2 minutes. The paleo matcha mug cake is finished cooking when it puffs up and a toothpick inserted into the center comes out clean.(I have a 900 watt microwave and my mug cakes are done in 90 seconds. Adjust the cooking time depending on the strength of your microwave—decrease the time if you have a higher wattage microwave and increase it if you have a less powerful microwave.)

4. Let the cake cool for a few minutes and top with whipped coconut cream, if desired.

NO MICROWAVE?

No problem! You can pour the batter into an oven-safe 6-ounce ramekin and bake it in a 350°F oven or toaster oven for 18-20 minutes or a 325°F air fryer for 13-15 minutes. The tiny single serve cake is done when a toothpick inserted in the middle comes out clean. The resulting cake will not rise as high as the microwave version and the texture will be more dense and moist. Although it will take ten times as long to finish cooking, the mug cake will be worth the wait!