I was blessed to enjoy dinner with my mama, sis, nephew, daughters and wonderful hubby tonight and finally satisfied my craving for a Cobb salad at CPK. My mama and my beautiful teen enjoyed sharing a delicious looking chocolate soufflé for dessert while I salivated and pretended not to obsess about getting home and making a keto version. Okay so fast forward to now, I am sitting on the sofa having just stuffed my face with a pretty decent and sweet tooth satiafying keto mug cake, so I thought I'd post the recipe for you all to try and tweek at your liking.
Ingredients
1/4 Cup Water
1 Egg White
1 Tablespoon Almond Flour
1 Tablespoon Psyllium Powder
1 Tablespoon Cocoa Powder
2 Tablespoons Sweetener (I used erythritol)
1 dash of cinnamon
For the topping I used (included in macros)
1 Tablespoon whipped topping
1/2 Teaspoon Sugar Free Raspberry Preserves
1 Teaspoon Marshmallow Fluff (leftover from yesterday's hail ball creation)
Directions
Mix cake ingredients, microwave for 1 min 30 sec
Flip into a bowl and add toppings as desired
Enjoy!
Sweet binge avoided!
Ingredients
1/4 Cup Water
1 Egg White
1 Tablespoon Almond Flour
1 Tablespoon Psyllium Powder
1 Tablespoon Cocoa Powder
2 Tablespoons Sweetener (I used erythritol)
1 dash of cinnamon
For the topping I used (included in macros)
1 Tablespoon whipped topping
1/2 Teaspoon Sugar Free Raspberry Preserves
1 Teaspoon Marshmallow Fluff (leftover from yesterday's hail ball creation)
Directions
Mix cake ingredients, microwave for 1 min 30 sec
Flip into a bowl and add toppings as desired
Enjoy!
Sweet binge avoided!