This delicious Chocolate Chunk Cookie Dough Mug Cake was created by @livingleanwitherin using the original Chocolate Chunk Cookie Dough bars and cookies!
Heka Good Chocolate Chunk Cookie Dough Mug Cake
Yield: 2 servings
Serving Size: 1 cake
Prep Time: 5 min
Cook Time: 2 min
Soak Time: 2 hrs
Ingredients:
- 2 Heka Good Chocolate Chunk Cookie Dough Bar, crumbled
- 1 Heka Good Chocolate Chunk Cookie, chopped
- 6 tablespoons nondairy milk
- 2 eggs
- 2½ tablespoons coconut flour
- 2 tablespoons almond flour
- 2 tablespoons Swerve or Lakanto Confectioners Sweetener
- 2 teaspoons melted butter or coconut oil
- 1 teaspoon baking powder
- 1 tablespoon sugar-free chocolate chips, optional
Method:
- Crumble the bar pieces into a bowl and cover with the milk. Let the pieces soak for a couple hours, mashing with a fork to soften. Once softened, add to a mini blender with the eggs, coconut and almond flours, sweetener, butter, and baking powder. Blend until smooth.
- Grease 2 extra large mugs. Divide batter. Add chocolate chips. Microwave each separately for 1:30. Open microwave to check for overflow. Cook an additional 30 seconds, or until desired sponginess.
- Carefully invert into a plate. Most of your chocolate chips will be nicely melted on top of the cake. Crumble cookie pieces on top. (Net carbs below are even lower due to sugar alcohols).
Nutrition Information:
Calories: 546| Protein: 27g | Fat: 40g | Carbs: 29.6g | Fiber: 18.4g | Net Carbs: 11.2g
