In the large measuring cup, whisk together butter and egg. Add Truvía Spoonable, amaretto and chopped almonds.
Incorporate self-rising flour and salt, and beat the batter with a fork until smooth.
Divide the batter between the two mugs and microwave, one at the time, for 1 1/2 - 2 minutes until risen and cake feels firm.
The time varies depending on your microwave. Mine is a 700 watt and it took 1 minute, 45 seconds, if yours is 1,000 watts it may take 1 and half minutes or less. You may need to practice a couple of rounds to figure out the exact right time for your microwave.
These mug cakes are best served immediately with whipped cream and crushed almonds or berries, or both.