Mix the melted ghee with the egg and yogurt. Then add vanilla extract and allulose.
Add the dry ingredients: coconut flour, almond flour and baking powder, and mix well until smooth. Finish by adding the raspberries, mash them well.
Pour 1/3 of the mixture in a large microwave-safe cup and then add 1 tablespoon of dulce de leche. Cover with the remaining mixture. (2/3)
Heat the mug cake in the microwave until cooked, for 90 seconds (depending on the microwave power, if it’s low, microwave for 30 seconds more).
Allow to cool, turn over on a plate, decorate with more raspberries, and voilà!
TIP: This recipe is for 1 serving. I recommend not to use a cup or
bowl that is too small, because the dough will rise and the mixture may spill.
Recipe by: @cocina.keto