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Chocolate Mug Cake with Creamy Strawberry Icing

July 29, 2012

I know this is a day late, but here is the cake recipe! Yesterday my computer was commandeered by the men of my house. I had a few minutes of internet time and unfortunately none of that was on my blog! So here is a quick and delicious cake that I’ve made twice now and LOVE! Again, like my other recipes, this can be changed however you wish. I’m just showing you how I enjoy it. 🙂

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Chocolate Mug Cake with Creamy Strawberry Icing

2 TBL Coconut Flour

2 TBL Flax Seed

2 TBL Butter

2 TBL LC Milk

1 Egg

1/2 TSP Baking Powder

2 Packets of sweetener (one if you want it less sweet)

Icing

2 TBL Butter

2 TBL Cream Cheese

1 TSP SF Strawberry Syrup

1 Packet Sweetener (you can add more if you want it super sweet like real icing)

Melt butter in microwave and mix dry ingredients. Beat egg and add to mixture. Add butter (2 TBL), mix all together and cook for 1 1/2 to 2 minutes in microwave depending on wattage. Remove from microwave, flip mug over on plate and remove cake. Put remaining butter and cream cheese in microwave-safe bowl and heat for at least 20 seconds. Take out, add sweetener and syrup, and mix well. Once cake is cooled cut cake in half, spoon some icing onto one half and then top with the other half. Drizzle remaining icing on top. Sit cake in fridge for a few minutes to let the icing firm up.

Carbs- 18 Net Carbs- 7 (Can be higher depending on sweetener)

You can omit the butter from the icing if you wish. I think I will try it without it next time. It made a very soft icing which I enjoyed but I decided I would have liked it thicker.

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