Low Carb Banana Mug Cake for Two

1 Tbs butter 

1 medium, very ripe banana 

1 & 1/2 Tbs granulated erythritol (or sweetener of your choice)

1 egg 

1/2 cup almond flour 

1/2 tsp cinnamon 

1/2 tsp baking powder 

1/8 tsp salt

Add butter to a large soup mug, a two-cup glass measuring cup, or Tupperware dish that holds 2-3 cups. Microwave for 15 seconds to melt. Add banana and mash well with a fork. Add sweetener and egg and whisk with fork. Add almond flour, then sprinkle cinnamon, baking powder and salt on top, then mix with fork until completely combined. Microwave for 2 minutes and 30 seconds. Let cool in the mug for about one minute. Shake back-and-forth gently to make sure cake is not stuck to the sides, then tip quickly onto a cooling rack. Let cool at least 3-5 minutes before cutting.

Nutritional information per serving (1/2 of mug cake): 180 calories, 15 g carbs, 9 g fiber, 12 g fat, 5 g protein