Chocolate Salted Caramel Mug Cake
1 scoop HLTH Code Chocolate Macadamia
2 tablespoons coconut flour
1/2 teaspoon baking powder
1 tablespoon powdered sugar-free sweetener
4 tablespoons unsweetened almond milk
1 tablespoon Lily’s sugar-free salted caramel chocolate chips
Add everything together in mug or small bowl besides almond milk and chocolate chips. Wisk together until well mixed.
Then add in almond milk and stir together
Last, fold in chocolate chips
Microwave in increments of 30 seconds for a total of 60 to 90 seconds. ( So the mug cake doesn’t rise too quickly in the microwave and crumble over the mug or bowl )
Enjoy immediately in the mug or let cool down and flip over to remove and enjoy as a mini cake.
6g NET Carbs