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Sunday, August 16, 2015

Chocolate Coconut Muffin in a Mug with Peanut Butter Cream Cheese Icing (THM)


1 Egg, beaten
2 Tbsp Almond Flour
1 Tbsp Desiccated Coconut
1 Tbsp Cocoa
1 Tbsp Xylitol
1 tsp Coconut Oil
1/2 tsp Baking Powder
1 Tbsp Water

Mix together in microwave safe mug or bowl. Microwave for 1 minute. (Alternately, bake at 350 for 10-15 minutes.)


1 Tbsp Cream Cheese
1 Tbsp Sugar Free Peanut Butter
2 sachets Candarel Stevia (or sweetener of choice)

Mix together and slather on top of cooked muffin. Enjoy!!

**Next time I will thin the icing a little with some almond milk. It was a little thick!