Recipes

Vegan Chocolate Mug Muffin

Atkins Vegan Chocolate Mug Muffin
6.6g
Net Carbs
Prep Time: 5 Minutes
Style:American
Cook Time: 2 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
9.4g

Protein

19.9g

Fat

7g

Fiber

256.8cal

Calories

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How to Calculate Atkins Net Carbs

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

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INGREDIENTS

  • 3 tablespoon Almond Meal, from whole almonds
  • 1 1/2 tablespoon Confectioners (powdered) erythritol
  • 6 grams Vega One, All In One Vanilla Protein Powder (1 scoop= 46 g)
  • 1 Tbsp Cocoa Powder
  • 0 1/2 tsp Baking powder
  • 1 1/2 oz Almond Breeze Almond Milk, Unsweetened Vanilla
  • 0 1/4 tsp Vanilla Extract
  • 1 tbsp ARTISANA COCONUT BUTTER

DIRECTIONS

  1. In a microwave safe mug, use a fork to combine the almond meal, sweetener, protein powder, cocoa powder, and baking powder until evenly distributed.
  2. Add the milk and vanilla and stir until well combined. Add the coconut butter and mix until only small chunks of butter remain.
  3. Microwave on high for 1 ½-2 minutes, or until it is puffed up and pulling away from the sides of the mug. This muffin is best consumed when warm.

Cooking Tip

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