Candida-Friendly Chocolate Mug Cake
For those watching their sugar intake or suffering with candida, this mug cake may offer you a nice, sugar-free treat!
- 1 Tbsp teff flour
- 1 Tbsp oat flour
- 1 Tbsp pumpkin seed flour (almond meal also works!)
- 1 Tbsp non-fermented cocoa powder
- 1/8 tsp baking soda
- couple dashes sea salt
- 1 Tbsp butter or coconut oil
- 2 Tbsp applesauce or pumpkin
- 3-4 Tbsp milk of your choice
- 1/2 tsp vanilla extract
- 5-8 drops stevia see Notes
Preheat the oven to 350 degrees.
Oil or butter a small 8-10 ounce ramekin.
Mix everything together, adding milk as needed to get a cake batter consistency. If using pumpkin, you will need a bit more milk.
Pour the batter into the well-oiled ramekin.
Bake for 14-18 minutes, or until top is springy to the touch.
Cool and enjoy!
Nutrition facts based on using coconut oil, pumpkin, and unsweetened almond milk. If applesauce is used, sugar goes up to 3.5 grams.
WW Points: 11
Calories: 267kcal | Carbohydrates: 16.9g | Protein: 5.9g | Fat: 21g | Fiber: 4.6g | Sugar: 1.4g