Ingredients for topping:
15g Toasted Almond Coconut Brick
1/4 cup heavy whipping cream
1 egg yolk, large
1 tbsp granular sweetener*
1/4 cup flaked coconut, unsweetened
1/4 cup slivered almonds, lightly toasted preferably
1/4 tsp vanilla extract
Directions:
In a small saucepan over medium heat, combine the brick, cream, yolk, and sweetener. It should take 5 to 10 minutes of cooking for the mixture to thicken. Make sure to stir often, ensuring to not let it overthicken (aka burn).
Remove from heat and stir in the coconut flakes, almonds, and vanilla. As it will continue to thicken as it cools, set aside for 5-10 minutes.
Ingredients for cake:
- 15g brick
- 1T butter
- 2 large eggs
- 1T heavy cream
- 3T almond flour
- 1T coconut flour
- 1T unsweetened cocoa powder
- 3T granular sweetener*
- 1/4t vanilla extract
- 1t baking powder
Directions:
In a bowl, heat your brick until almost fully melted; add the butter and finish melting. Remove from the microwave, add in remaining ingredients (add eggs last to avoid any premature cooking within the bowl) and whisk to combine.
Since this batter is more than the typical mug cake, it’ll need to cook in the microwave for ~3 minutes or until it’s just under being set at the top. Check in after 2 minutes.
Spread on the topping once the cake has cooled to avoid it melting.
*Note: These amounts yield a “just right” sweetness for most. However, if you can handle more sweetener, you can add in 1T to both the topping and cake.
MACROS
TOPPING:
750 calories
69.1g fat
17.4g protein
16.4g total carbs
9.7g net carbs
CAKE:
575 calories
47.6g fat
23.9g protein
17.65g total carbs
8.2g net carbs
TOTAL MACROS:
1325 calories
116.7g fat
41.3g protein
34.05g total carbs
17.9g net carbs
RECIPE BY:
