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Low Carb Chocolate Mug Cake

 

INGREDIENTS

 

2 tbsp butter
1 tbsp coconut flour
3 tbsp almond flour
1/2 tsp baking powder
1 tbsp dark cacao
1 egg
2 tbsp steviva blend
2 tbsp Davinci chocolate syrup
1 tbsp dark chocolate chips

 

DIRECTIONS

 

Melt butter. Add remaining ingredients. Stir well. Divide among two greased mugs or glass dishes. Microwave for 45 seconds to 1 minute.
Serving Size: makes 2 mug cakes

 

Nutritional Info

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 279.0

• Total Fat: 23.0 g
• Cholesterol: 124.0 mg
• Sodium: 125.2 mg
• Total Carbs: 12.0 g
• Dietary Fiber: 4.4 g
• Protein: 8.1 g

Nut Butter Bars

INGREDIENTS

Base1 cup coconut ghee (you could also use coconut oil or butter), melted
2 cups unsweetened, shredded coconut
5 scoops whey chocolate protein powder (approx 2 cups)
1 cup nut butter (I used almond)

Topping

200 grams dark chocolate (I used Pralus 100% cacao)
1/3 cup coconut milk
1 tbsp steviva blend (or a dash of stevia powdered extract)

TIPS

You may need to add more or less whey protein powder depending on how much moisture your powder absorbs

DIRECTIONS

Combine BASE ingredients and spread into 9×13″ pan. Melt chocolate, add steviva and coconut milk. Spread on top of base.
Chill, cut and serve.

Serving Size: makes 20 bars

Nutritional Info

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 301.4

• Total Fat: 25.6 g
• Cholesterol: 6.5 mg
• Sodium: 13.9 mg
• Total Carbs: 6.7 g
• Dietary Fiber: 3.4 g
• Protein: 8.3 g