Low Carb Chocolate Peanut Crunch Mug Cake
7.8g
Net Carbs
19.4g
Protein
41.7 g
Fat
2.7g
Fiber
483
Calories
Cooking tip: Microwaves are variable in their power, so the cooking times offered in this recipe may be more or less for your microwave. Consider starting with the lesser cooking time suggested and adding if needed.
Ingredients:
- 1 tablespoon unsalted butter
- 4 teaspoons erythritol-stevia sweetener blend
- 1 tablespoon almond flour
- 2 teaspoons unsweetened cocoa powder
- 1 teaspoon coconut flour
- 1/2 teaspoon baking powder
- 1 pinch salt
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 Atkins Peanut Butter Wafer Crisp Bar, roughly chopped
- 2 tablespoons whipped cream (optional)
Directions:
In a microwave safe mug, melt butter using a high-power microwave, about 1 minute. Add sweetener, almond flour, cocoa powder, coconut flour, baking powder and salt and mix until evenly combined. Add egg and vanilla extract, mixing until evenly combined. Fold in most of the Atkins Peanut Butter Bar pieces, holding some for garnish. Microwave on high power for 1 ½-2 minutes, until top springs back when tapped. Top cake with whipped cream and remaining pieces of bar and serve. One mug cake is one serving.
