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Flourless Mug Cake 🍰🥰

Ingredients

1 medium banana overripe

2 tablespoon almond butter can sub for any nut or seed butter of choice

2 tablespoon cocoa powder

1 teaspoon chocolate chips

Instructions

Grease a microwave or oven safe ramekin and set aside.

In a blender or large mixing bowl, add all ingredients, except for chocolate chips, and blend/mix until a smooth batter remains. Stir through chocolate chips, reserving a few for the top.

Cook in the microwave for around one minute.

If you use the oven, bake for 10-12 minutes at 350 Fahrenheit, or until a toothpick comes out ‘just’ clean.

Notes

TO STORE: This mug cake is best enjoyed fresh. It is when this cake has the best texture. With this said, you can safely store it in the fridge for a day or two. Cover the cake with cling wrap as soon as it cools and refrigerate it. Warm up the cake in the microwave before eating it.

 

Nutrition

Serving: 1mug cake | Calories: 175kcal | Carbohydrates: 21g | Protein: 5g | Fat: 10g | Sodium: 4mg | Potassium: 407mg | Fiber: 5g | Sugar: 24g | Vitamin A: 43IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg | NET CARBS: 16g

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