Raspberry Mug Cake with Sugar-Free Chocolate Syrup

Raspberry Mug Cake with Sugar-Free Chocolate Syrup. By the way, I added sugar-free whipped cream to this after taking the pic.

Raspberry Mug Cake with Sugar-Free Chocolate Syrup

Raspberry Mug Cake with Sugar-Free Chocolate Syrup

Ingredients

• 3 tbsp coconut oil or butter
• 2 tbsp coconut flour (or 1/2 cup almond flour)
• 2 tbsp sweetener or 8 drops liquid stevia 
• 1 egg
• 3 tbsp raspberries
• 1/2 tsp vanilla extract 
• 1/2 tsp baking powder
• Optional:
• 2 tbsp sugar-free chocolate syrup 
• 1/4 tsp cake batter extract (this ingredient is a game-changer for mug cakes)

Instructions:

1. Melt butter/oil in mug, mix in the rest of the ingredients except the syrup.
2. Microwave 90 seconds or until firm. 
3. Dump out and top with syrup or whipped cream & enjoy!



The raspberries are in the mug cake, I just added them to the plate for the picture also, if you use almond flour it will have a lot more fat / calories. 
I found the sugar free chocolate syrup from Walmart, it’s the Hershey’s brand and it’s sweetened with erythritol.

Macros: for 1 mug cake
Calories: 433
Fat: 43
Protein: 8
Net carbs: 3.5
Fiber: 7.5
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