Coconut and almond flour mug cake

Name: Coconut and almond flour mug cake Recipe
Yield: 1
Ingredients: 2 tbsp Bob's Red Mill Organic Coconut Flour (2 tbsp serving) (by ADDICTED2DONUTS); .33 serving Bob's Red Mill Almond Flour - per 1/4 Cup; 2 large Egg fresh whole raw; 1.5 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil; 1 tbsp Cream heavy 1 TBSP; .25 tsp Vanilla Extract; 1 serving Himalayan Pink Salt - Trader Joe's 1/8 tsp (by FRESHAIRE1); 3.5 gram(s) MCT Oil (Bulletproof) Brain Octane 1T=15g Caprylic Acid (coconut and/or palm kernel); .25 tsp Baking Powder

Number of Servings: 1

Ingredients

2 tbsp Bob's Red Mill Organic Coconut Flour (2 tbsp serving) (by ADDICTED2DONUTS) .33 serving Bob's Red Mill Almond Flour - per 1/4 Cup 2 large Egg, fresh, whole, raw 1.5 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil 1 tbsp Cream heavy 1 TBSP .25 tsp Vanilla Extract 1 serving Himalayan Pink Salt - Trader Joe's 1/8 tsp (by FRESHAIRE1) 3.5 gram(s) MCT Oil (Bulletproof) Brain Octane 1T=15g Caprylic Acid (coconut and/or palm kernel) .25 tsp Baking Powder

Directions

Mix dry ingredients in mug, ad wet ingredients. Stir until mixed. If dry, add a bit more oil or cream. Microwave for 3 minutes.

Serving Size: 2 pieces (1 cake cut in half)

Number of Servings: 1

Recipe submitted by SparkPeople user FRIDAYINNM.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 530.8
Total Fat: 45.0 g
Cholesterol: 372.0 mg
Sodium: 674.0 mg
Total Carbs: 11.2 g
Dietary Fiber: 6.0 g
Protein: 16.6 g

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