Almond Flour Mug Cake with Pesto Rosso

on

 

2-Minute Almond Flour Mug Cake with Pesto Rosso

Hello everyone — it’s great to be back after a long break! Lately I’ve been exploring healthier flour options like almond flour and coconut flour, and experimenting with quick, nutritious mug cakes. Today I’m sharing a super easy 2-minute savory mug cake that’s soft, flavorful, and perfect for a quick breakfast or snack.

Instead of regular basil pesto, we’re using pesto rosso — a rich, flavorful blend of sun-dried tomatoes and basil with grated cheeses and cashews — which gives every bite a delicious savory punch.

Let’s get started!

Ingredients

  • Almond flour — 3 tbsp

  • Butter — 1 tbsp (you can use up to 2 tbsp for a richer texture)

  • Egg — 1

  • Pesto rosso — 4 tsp

  • Chia seeds — 1 tsp (optional)

  • Baking powder — ½ tsp

  • Coffee mug (microwave safe)

Method

  1. Take a microwave-safe coffee mug. Add the butter and melt it in the microwave for about 15–20 seconds.

  2. Add the egg and whisk well with a fork until fully combined.

  3. Add almond flour, pesto rosso, chia seeds (if using), and baking powder. Mix everything thoroughly until you get a smooth batter.

  4. Microwave on high for 1½ minutes (about 90 seconds).

  5. Remove carefully, let it rest for 30–60 seconds, then gently loosen the edges and tap the mug to release the cake.

  6. Invert onto a plate, slice, and serve warm.

Serving Idea

Enjoy as a quick breakfast, protein snack, or savory tea-time bite. You can also top it with a little extra pesto rosso or cheese.



Comments

Post a Comment