Fresh, delicious, and unique. These are the 3 words I’d use to describe this mug cake. Tomato is a fantastic thing that can bring mositure, taste, and a unique sense of flavor to a dish.

If you missed out on the last mug cakes, check them out:

Of course you don’t have to serve this with a slice of tomato, but it does really seal the deal when you’re finished. A nice crisp small piece of tomato to get that “I need something fresh” out of your mind. This mug cake is extremely filling, so if the calories are too much for you, feel free to split it in half! Heck, it would even make a great side dish for some chili at dinner time.

Yields 1 Sun Dried Tomato Pesto Mug Cake

The Preparation

Base:

1 large egg
2 tablespoons almond flour
2 tablespoons butter, room temperature
1/2 teaspoon baking powder

Flavor:

5 teaspoons sun-dried tomato pesto
1 tablespoon almond flour
salt, to taste

The Execution

1. Get your mug ready! Add 1 Large Egg, 3 Tbsp. Honeyville Almond Flour, 2 Tbsp. of Room Temperature Butter, 5 tsp. Sun Dried Tomato Pesto, 1/2 tsp. Baking Powder and a pinch of salt.

2. Mix everything together well.

3. Microwave this for 75 seconds on high (power level 10).

4. Then, lightly slam your mug against a plate so that it comes out. Top with extra cheese sun dried tomato and a small wedge of fresh tomato!

This makes a total of 1 serving of Sun-Dried Tomato Pesto Mug Cake. The serving comes out to be 510 calories, 47.8g fats, 7.3g net carbs, and 13.4g protein.

NUTRITION	CALORIES	FAT	CARBS	FIBER	NET CARBS	PROTEIN
1 large egg	79	5.2	0.4	0	0.4	6.9
2 tablespoon almond flour	81	7	3.1	1.8	1.3	2.9
2 tablespoon butter	203	23	0	0	0	0.2
1/2 teaspoon baking powder	1	0	0.6	0	0.6	0
5 teaspoon sun-dried tomato pesto	112	9.5	5.6	1.1	4.4	2.4
1 tablespoon almond flour	41	3.5	1.5	0.9	0.6	1.5
— salt	0	0	0	0	0	0
Totals	517	48.3	11.2	3.9	7.4	14