Cake
1 Tbsp Melted butter
4 Tbsp Super Fine Almond Flour
1 Tbsp Powdered Sugar Substitute (I use Swerve)
1 tsp Baking Powder
½ tsp Vanilla
Egg
2 oz soften Cream Cheese
Cream Center
1 box Sugar Free Vanilla Pudding
2 cups Heavy whipping cream
Chocolate Topping
½ to 1 cup Lily’s Milk Chocolate
1 tsp MCT/143 Coconut oil
Instructions
Cake
Swirl the butter around in your mug of choice
Add Almond Flour, Powdered Swerve, Baking Powder, Vanilla, egg, Cream Cheese
Mix together well
Microwave for 90 secs
Pop out onto a plate and cut in half to create a top and bottom layer, let cool
Cream
While Cake is cooling, Mix HWC and Pudding together until light and fluffy
Chocolate
Microwave chocolate and coconut oil in 10 to 20 sec increments until melted.
Add cream to the middle of cake and top with Chocolate. You can eat it immediately or cool to allow the chocolate to set.
