Low Carb Raspberry Vanilla Brownie Bar Mug Cake
8.6g
Net Carbs
16.7g
Protein
38.6g
Fat
7.7g
Fiber
476
Calories
Ingredients:
- 1/2 bar Atkins Double Fudge Brownie Bar
- 5 Raspberries, fresh, each
- 2 teaspoon (3.5g) truvia
- 1 tablespoon Butter, unsalted
- 1/4 cup Almond Meal, from whole almonds
- 1 dash Salt
- 1 teaspoon Vanilla Extract
- 1 tablespoon Cream, heavy, liquid
- 1 large Egg Yolk
- 1/2 teaspoon Baking powder
Directions:
- In a microwave safe mug, melt the butter, about 2 minutes in a high power microwave.
- While the butter is melting, dice Atkins Double Fudge Brownie Bar into small pieces.
- Add almond meal, truvia, baking powder and salt to the melted butter and stir with a fork until evenly combined. Add egg yolk, cream, and vanilla and mix again. Fold in the bar pieces and raspberries until evenly distributed.
- Microwave on high power for 1 1/2 to 2 minutes or until the top springs back when tapped. Serve while warm. One mug cake is one serving.
