Strawberry Coconut Flour Mug Cake
Ingredients:
1 1/2 teaspoons coconut oil
1/2 cup strawberries sliced
10 drops SweetLeaf stevia drops
10 drops monk fruit liquid extract
1 large egg
2 tablespoons almond flour
1 1/2 teaspoons coconut flour
1/4 teaspoon baking powder
Directions:
Microwave coconut oil in small 2 cup microwaveable ramekin or Pyrex dish just until slightly melted.
Place strawberries in small food processor or blender. Add in coconut oil, stevia, and monk fruit. Puree until completely combined and liquified.
Pour mixture into same 2 cup dish or large mug. Stir in egg with a fork.
Add in the coconut flour and baking powder. Stir with fork until smooth.
Microwave for 2 1/2 to 3 minutes. Carefully remove to cooling rack.
Enjoy right from the container or remove and cool completely on a rack. Top with strawberry slices and whipped cream if desired (not included in nutritional info).
Servings: 2
Nutritional Information: Calories: 101, Fat: 7g, Carbohydrates: 8g, Fiber: 4g, Protein: 5g
