When I made this last night I was not crazy about the cake part of the recipe. I am going to put my tweaks in RED of how I would make the cake part.
2 tablespoons butter (or coconut oil)
2 tablespoons peanut butter (I used my homemade almond butter)
1/2 teaspoon vanilla
2 pkts SweetLeaf stevia
2 tablespoons coconut flour (this was too much I think - next time I will try 1 tbsp.
2 tablespoons cocoa powder
1/8 teaspoon salt (not necessary)
1/8 teaspoon baking powder (1/2 tsp)
1 tablespoon Hersheys sugar free chocolate chips(or 2 squares of 85 or 86% dark chocolate broken up)
*Some unsweetened almond milk*
Melt the butter in a small dish. Add the peanut butter and mix well.
In the mug- or small bowl, mix together the vanilla, egg, and stevia until well combined.
Combine the flour, cocoa, salt, and baking powder and add to the mug.
Pour in the peanut butter/butter mixture and mix well.
*Add in some Unsweetened almond milk to make it the right consistency.
Stir in the chocolate chips.
Put in the microwave for 1-3 minutes or until desired doneness is reached (all microwaves are different so you might have to experiment a little.
Top with peanut butter pie frosting below.
Peanut Butter Pie Frosting:
1 tablespoon softened cream cheese
1 tablespoon peanut butter (I used my homemade almond butter)
1/2 teaspoon vanilla
2 tablespoons RediWhip
1 pkt SweetLeaf Stevia
Mix together the cream cheese, peanut butter, stevia and vanilla.
Fold in the whipped cream. trying not to over stir.
This is enough for 2 people but you certainly don't have to share and comes to aprox. 3g/sugar - 25g/carbs
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How to convert Sugar to Stevia
|Sugar||Liquid Stevia||Stevia Extract Powder||Concentrated Stevia|
|1 tsp||2-3 drops||n/a||4-6 drops|
|2 tsp||4-6 drops||n/a||8-12 drops|
|1 Tbsp||6-9 drops||n/a||1/8 tsp|
|1 cup||1 tsp||1/3 to 1/2 tsp||1 Tbsp|
|2 cup||2 tsp||2/3 - 1 tsp||2 Tbsp|