- 1 large coffee mug
- 4 Tbsp. Carbquik (or flour)
- 2 Tbsp. Flaxomeal (or oatmeal)
- 2 Tbsp. Splenda
- 2 Tbsp. Brown Sugar Diabetisweet (or you can use 4 Tbsp. sugar to replace the Splenda/Brown Sugar Diabetisweet)
- Pinch of salt
- 1 egg
- 3 Tbsp. cream or milk
- 3 Tbsp. canola oil
- 1/2 tsp. vanilla
- 1 tsp. sour cream
- 6 Tbsp. finely chopped raw apple
- 1/2 Tbsp. butter
Heat a small skillet. Melt the butter. Saute the apple pieces in the butter. Sprinkle on 1 of the tablespoons of Brown Sugar Diabetisweet about about a minute. Stir constantly over medium heat until the apple pieces are caramelized. Set aside.
Into your large coffee mug, place the Carbquik, Flaxomeal, Splenda, the remaining tablespoon of Brown Sugar Diabetisweet and the pinch of salt. Stir well.
Add the egg, cream, oil, vanilla and sour cream. Stir until mixed. Then add half of the cooked apple pieces. Reserve the remainder for topping.
Microwave for 3 minutes. Allow to cool 1 minute.
I used shot glasses and layered the cake with vanilla low carb ice cream that I scooped with a small melon baller. The top is the little scoops of ice cream with a dollop of the caramelized apple pieces and a sprig of mint. The one mugful of cake will give you what you need for 6 mini-parfaits in shot glasses with ice cream. Or, if you are feeling especially hungry, you can simply plop a scoop of ice cream on top of the cake in the mug and skip dinner!