Chocolate Mug Cake Recipe: 2 Points

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2 ½ Tbsp. CarbQuik Low Carb Baking Mix [1 point]

Non-caloric sweetener equivalent to 2 Tbsp. sugar (e.g. Splenda, stevia, monk fruit, etc.)

2 tsp. high quality unsweetened cocoa powder [0 points] {for example, Scharffen Berger Unsweetened Cocoa Powder, Guittard - "Cocoa Rouge" Unsweetened Cocoa Powder or Ghirardelli Unsweetened Cocoa; the quality of the cocoa powder plays a big role in how good this mug cake tastes; it’s worth splurging a bit on it}

¼ tsp. baking powder

1 pinch salt

1 mashed banana

1 egg

1 tsp. cooking oil of choice (e.g. olive, coconut, etc.) [1 point]

1 tsp. vanilla extract

[optional: examples of add-ins that can be stirred in, if desired]

2 Tbsp. crystallized ginger: adds 1 point

10 g Lily’s Dark Chocolate Chips: adds 1 point

Sugar-free syrup instead of some or all of the sugar-free sweetener (e.g. maple, blueberry, strawberry, chocolate)

1 tsp. instant coffee for a mocha version

1 tsp. cinnamon (and ⅛ tsp. cayenne or chipotle, if desired) for a Mexican Hot Chocolate version

¼ tsp. mint extract for a chocolate mint version

Fruit: e.g. cherries, cut up mangoes, sliced strawberries, blueberries, etc.

2 Tbsp. PB2 powdered peanut butter (regular or chocolate, for a peanut butter cup version): adds 1 point

Walnut pieces: 12 g: adds 2 points

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