Carrot Coconut Mug Cake

U Serves 2 People
P Prep: 00:02
P Cook: 00:02

Nutritional Facts

per 1 serving size (Recipe makes 2 servings)

Amount Per Serving

Calories 143

Calories from Fat 45

% Daily Values*

Total Fat 4.95

7.62%

Saturated Fat 3.03

15.15%

Polyunsaturated Fat 0.60

Monounsaturated Fat 0.73

Cholesterol 0.00

0.00%

Sodium 317.25

13.22%

Potassium 101.70

Total Carbohydrate 19.40

6.47%

Dietary Fiber 4.63

18.52%

Sugars 1.53

Protein 7.17

Vitamin A 0.00%

Vitamin C 1.50%

Calcium 13.70%

Iron 7.70%

* Nutritional Values are estimated and may vary

³ Description

This little piece of deliciousness is healthy enough to be enjoyed all by yourself or you might want to share it with a special someone :) And just in case you don't like the carrot baby food in there, feel free to swap it with apple sauce!

² Ingredients

2 large Egg White
0.2 cup Almond Milk
3 tablespoon Baby Food Carrots
1/2 serving (serving = 3 tbsp raw) Bob's Red Mill Unsweetened Shredded Coconut
2 serving (serving = 1 packet) Whole Foods Market Stevia
4 serving (serving = 1/4 tsp) McCormick Coconut Extract
1 tsp Baking Powder (Sodium Aluminum Sulfate, Double Acting)
1/2 serving (serving = 2 tbsp) Bob's Red Mill Organic High Fiber Coconut Flour
1 serving (serving = 1/2 cup) Hill Country Fare Old Fashioned Oatmeal

q Directions

Combine all cake ingredients in a small bowl until fluffy
Spray a microwave save bowl with cooking spray
Pour batter into bowl and microwave on high for 2 minutes (Microwaving times may vary)
Dump on a plate and let cool a little before putting the frosting on
Go crazy on the frosting and create your favorite. Some Greek Yogurt with stevia and cocoa seemed perfect to me.

Recipe Provided by @hungrylittlegirl

U More Recipes By @hungrylittlegirl:

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