Recipes

Chunky Cookie Mug Cake Recipe

Atkins Chunky Cookie Mug Cake
7.6g
Net Carbs
Prep Time: 5 Minutes
Style:American
Cook Time: 2 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
20.3g

Protein

31.8g

Fat

13.2g

Fiber

448.1cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

×

INGREDIENTS

  • 1 Tbsp coconut flour, finely ground, organic
  • 0 1/4 tsp baking powder, double acting, no added aluminum
  • 1 pinch table salt
  • 1 lrg raw egg
  • 2 Tbsp creamy peanut butter, natural
  • 1 1/2 tbsp allulose, liquid sweetener
  • 0 1/2 tsp vanilla extract
  • 10 drop liquid stevia sweetener
  • 0 1/2 cookie Atkins Chocolate Chip Protein Cookies
  • 30 ea semisweet style chocolate baking chips, 45% cocoa, no sugar added

DIRECTIONS

  1. In an 8-ounce or larger microwave safe mug, use a fork to combine coconut flour, baking powder, and salt. Add egg, peanut butter, sweeteners, and vanilla, mixing until very well combined and coconut flour is completely mixed in, scraping along the sides and bottom to ensure even mixing. Roughly chop Chocolate Chip Protein Cookie and fold half of the cookie and half of the chocolate chips into the batter. Sprinkle remaining chocolate chips and cookie over the top. 
  2. Microwave for 1 ½ minutes on full powder, or until fully cooked around the edges and springs back when you tap the top. One mug cake is one serving.

Cooking Tip

Featured Low Carb Recipes