The whole darn thing Calories: 163 Net Carbs: 5g Protein: 8g
Author: Kelly Morrison founder of Foodie Fiasco
Yield: 1 giant serving
- ½ cup Silk Unsweetened Vanilla Almondmilk
- 3-4 tablespoons sugar/sugar equivalent*
- 1 egg white or egg replacer**
- 2 tablespoons coconut flour, divided
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- ⅓ cup shredded coconut
Preheat oven to 350°. Grease a large mug and set aside.
In a large bowl, combine Almondmilk, sweetener, egg white/egg replacer, 1 tablespoon of the coconut flour, vanilla extract, and salt and whisk until completely combined. Alternately you can do this in a blender, but I tend to avoid dirtying my blender at all costs because I absolutely detest cleaning it, so this is nothing a little elbow grease can't solve. Stir in the remaining tablespoon of coconut flour and mix until uniform. Stir in the shredded coconut and pour the batter into the prepared mug.
Bake in the oven at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Let cool and devour.
*I give a pretty extensive explanation in the body of this post regarding what sweeteners are best in this recipe, so please look at that.
**You can either use an egg, an egg white, or vegan egg alternative. This recipe is really flexible!
Note on cooking method: You can try it in the microwave.