I won’t soon forget the first time I tried this unbelievably delicious dessert. I was in such shock at how good it was that I had everyone in my family taste it! 🙂
This delightful cake for one is not only sugar free but it is also gluten free.
And as much as you might think you’re going to eat it all yourself I must say that you may rethink that half way through.
This dessert is rich, y’all! RICH… and sooo good!
I didn’t create this recipe so I can’t take the credit. I can only take the credit for sharing it with you as well as the above picture.
‘Trim Healthy Mama’ Italian Cream Cake MIM (Muffin in a Mug)
1 1/2 Tbsp golden flax meal
1 1/2 Tbsp almond flour
1 Tbsp unsweetened coconut flakes
1 Tbsp chopped pecans
(You can save a little coconut flakes and pecans for the topping or if you’re not watching your weight add some more seperately 😉
2-4 tsp Truvia depending on what you like
(I used 3)
1/2 tsp aluminum free baking powder
1 Tbsp coconut oil
1. Stir all ingredients except coconut flakes and chopped pecans. When completely mixed add the coconut flakes and pecans. Stir.
2. Pour into a greased microwavable bowl, mug, or individual size ramekin.
(I never grease mine and I do it in the microwave. It comes out easy)
2. Microwave for one min OR bake at 350° for 10-15 min.
3. Top with icing
Two Tbsp cream cheese
1 tsp butter
1 Tbsp 0% fat Greek yogurt
A dash of vanilla
& sweetener to taste.
(I use 2 1/2 tsp Truvia)