Chocolate Mug Cake

Simple. Quick. Easy. Delicious. Free of almond-flour.

INGREDIENTS:

• 2 TBSP Organic Coconut Flour
• 2 TBSP cacao or cocoa powder
• 2 eggs (beaten, or liquid egg replacement)
• 2 TBSP melted butter
• ¼ teaspoon baking powder
• 2 TBSP Boiling Water
• 2 TBSP Swerve
• 2 packages Sweetleaf stevia

Bake at 350 for 10-15 minutes or microwave about 3 min (dependingbon your oven)

Serving Suggestions:

• Stir in (or add atop) sugar-free chocolate
• Add a dash of rum extract
• Serve with a dollop of whipped cream
• Serve with ice cream.
• Serve with a berry or two (strawberries, kiwi slice, blackberry, raspberry, blueberries) on top or the side.
• Add nuts (pecans, or walnuts)
• Enjoy just as it is. Fabulous.

This image of this recipe, above, shows a 1 bowl-mixed in the bowl, baked for 12 minutes at 350F in a toaster oven. Soft, moist, delicious!

Keto Fudgsicles

These keto-friendly, low carb, frozen treats mock a classic but without all of the added sugar. Using full fat coconut milk provides a lovely texture throughout the frozen treat. These are quick and simple to make.

Equipment:

• Freezer (space)
• Popsicles or Ice Pop molds
• Blender

Ingredients:

• Coconut Milk (1 can, full fat)
• Cocoa Powder (3 Tablespoons)
• Erythrtiol (1 Tablespoon)
• Kal Stevia (2 Kal mini scoops)

Instructions:

1. Measure all of the ingredients into a blender.
2. Blend.
3. Taste for sweetness. Add more sweetener (or less) to taste.
4. Pour into molds.
5. Freeze.

NOTES: These don’t freeze so hard, like some low-carb ice-creams or frozen treats that you cannot enjoy them. The texture is just right.

Try add ins such as peppermint flavoring, or cocoa nibs, or tangerine flavoring.

If you use a can of full-fat coconut milk, blend it, you will have “whipped” coconut and if you distribute it equally among the pops before freezing, you’ll get these creamy sections along side the fudge pops, as seen here. Delicious!