A lovely dessert for the carb conscious. This mug cake is decorated with a sugar-free cream cheese frosting and sugar-free blueberry compote. Toooooooo yum for words
2 tsp vanilla essence
3 Tblspns coconut oil
1.5 tsp baking powder
1/2 tsp baking soda
4 Tblspns flax meal
4 Tblspns almond meal
4 Tblspns coconut flour
2 cups shredded zucchini
2 Tblspns dark cocoa
4 Tblspns xylitol or sweetener of choice
1 Tblspn xylitol syrup (optional)
Crack of salt
1 cup semi-sweet / dark choc chips
Mix wet ingredients and mix thoroughly with zucchini
Add dry ingredients and mix until combined.
Stir in choc chips
Pour into ramekins/cups.
Bake at 200C for about 20 minutes or until the top is set and firm to the touch.
Sugar-free cream cheese drizzle/frosting
1/4 cup cream cheese
1/4 cup sour cream
Milk to adjust consistency
Xylitol/sweetener of choice to taste
Heat all the ingredients over medium heat except the milk.
Add the cheese till it becomes smooth and thickens
Add milk according to how thick or thin you want it. Use as required.
Sugar-free Blueberry Compote
1 cup blueberries
Xylitol or sweeter of choice to taste
A squeeze of lime juice
A crack of pink salt
Bring all the ingredients to a boil then reduce the heat.
Stir gently and cook until the syrup thickens.
Prepared, tried and tested Caashifa Adams Young
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