Raspberry Choc Chip Mug Cake
Low Carb Dessert
30g Low Carb Vanilla Cupcake Mix
10g Sugar Free Choc Chips
- 20ml milk of choice
- 10g butter
- 10g desiccated coconut
- 20g frozen or fresh raspberries
Microwave times may vary, depending on the wattage of your microwave oven. We used a 720-watt microwave set at P-60. We chose the cooking setting based on a pudding or custard.
Note for cooking in a Microwave
- In a large mug whisk the cake mix, coconut, melted butter and milk together.
Add in the raspberries & choc chips and fold through evenly.
Cook in microwave for 2 minutes at 720 Watts (P-60 - which is a medium to low setting)
Once cooked, remove from microwave and enjoy! - Add a dollop of cream (optional bit of indulgence)
Keep the cake batter base the same and change up the additions.
Berries, Cherries, White Chocolate, M&M's, Funfetti, sprinkles, coconut, Popping a square of dark chocolate in the centre to make a self-saucing pudding.
Calories 271, Protein 6.5 grams, Fat 19 grams, Saturated Fat 12.6 grams, Carbs 8.6 grams, Sugar 2.7 grams