Recipes

Chunky Cookie Mug Cake Recipe

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Atkins Chunky Cookie Mug Cake
7.6g
Net Atkins Count TM
Prep Time: 5 Minutes
Style:American
Cook Time: 2 Minutes
Phase: Phase 2
Difficulty: Easy
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
20.3g

Protein

31.8g

Fat

13.2g

Fiber

448.1cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 Tbsp coconut flour, finely ground, organic King Arthur Flour
  • 0 1/4 tsp baking powder, double acting, no added aluminum Bob's Red Mill
  • 1 pinch table salt USDA
  • 1 lrg raw egg USDA
  • 2 Tbsp creamy peanut butter, natural Smucker's
  • 1 1/2 tbsp allulose, liquid sweetener
  • 0 1/2 tsp vanilla extract USDA
  • 10 drop liquid stevia sweetener FNDDS
  • 0 1/2 cookie Atkins Chocolate Chip Protein Cookies
  • 30 ea semisweet style chocolate baking chips, 45% cocoa, no sugar added Lily's Sweets

DIRECTIONS

  1. In an 8-ounce or larger microwave safe mug, use a fork to combine coconut flour, baking powder, and salt. Add egg, peanut butter, sweeteners, and vanilla, mixing until very well combined and coconut flour is completely mixed in, scraping along the sides and bottom to ensure even mixing. Roughly chop Chocolate Chip Protein Cookie and fold half of the cookie and half of the chocolate chips into the batter. Sprinkle remaining chocolate chips and cookie over the top. 
  2. Microwave for 1 ½ minutes on full powder, or until fully cooked around the edges and springs back when you tap the top. One mug cake is one serving.

Cooking Tip