Chocolate Mug Cake

Name: Chocolate Mug Cake Recipe
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Yield: 1
Ingredients: 1 large Egg fresh whole raw; 1 tbsp Walnut Oil ( or other oil); 1 tbsp Coconut milk full fat canned; 1 tbsp Torani chocolate flavoring syrup - sugar free; 1/2 tsp Vanilla Extract; 2 tbsp Cocoa dry powder unsweetened; 1 tbsp Bob's Red Mill Organic Coconut Flour; 1/2 tsp Baking Powder; 1/2 tsp Truvia (optional); Small pinch of kosher salt (optional)

Minutes to Prepare: 3
Minutes to Cook: 2

Number of Servings: 1

Ingredients

1 large Egg, fresh, whole, raw 1 tbsp Walnut Oil ( or other oil)1 tbsp Coconut milk, full fat, canned1 tbsp Torani chocolate flavoring syrup - sugar free 1/2 tsp Vanilla Extract 2 tbsp Cocoa, dry powder, unsweetened 1 tbsp Bob's Red Mill Organic Coconut Flour 1/2 tsp Baking Powder 1/2 tsp Truvia (optional)Small pinch of kosher salt (optional)

Directions

In a small bowl mix well the egg, oil, coconut milk, flavoring syrup (could use a different sweetener if desired), and vanilla extract. Then mix in the remaining dry ingredients. Transfer to an ungreased mug or pint size wide mouth mason jar. Microwave on high for 90 seconds. Dump out and let cool.

Garnish or frost as desired, or eat plain as a breakfast muffin with a cup of coffee. Yum!

Serving Size:�1 mug cake

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 279.7
Total Fat: 23.4 g
Cholesterol: 186.0 mg
Sodium: 338.4 mg
Total Carbs: 12.2 g
Dietary Fiber: 6.1 g
Protein: 9.6 g

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