"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Low Carb Mug Cake Recipe

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This recipe for Low Carb Mug Cake, by , is from The Peterson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



Large mug
2 Tbsp almond flour
2 Tbsp coconut flour
2 Pkts Truvia (or equivalent sweetener of choice)
1/4 tsp baking powder
Pinch of salt
Few drops of vanilla
1 egg
3 Tbsp milk
3 Tbsp vegetable oil
Optional - 3 Tbsp coarsely chopped pecans

Add 2 Tbsp cocoa powder.
Add a few drops of Maple extract
Add 1/2 tsp cinnamon
Add some strawberries, blueberries, or peaches

Put all ingredients into mug, mix well.
Microwave on high about 2-1/2 minutes.

Number Of Servings:
Number Of Servings:
1 or 2




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