Recipes

Low Carb Raspberry Vanilla Brownie Bar Mug Cake Recipe

Atkins Low Carb Raspberry Vanilla Brownie Bar Mug Cake
8.6g
Net Carbs
Prep Time: 5 Minutes
Style:American
Cook Time: 4 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
16.7g

Protein

38.6g

Fat

7.7g

Fiber

476.3cal

Calories

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How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 1 tbsp Butter, unsalted
  • 0 1/4 cup Almond Meal, from whole almonds
  • 2 teaspoon (3.5g) truvia
  • 0 1/2 tsp Baking powder
  • 1 dash Salt
  • 1 large Egg Yolk
  • 1 Tbsp Cream, heavy, liquid
  • 1 tsp Vanilla Extract
  • 0 1/2 bar Atkins Double Fudge Brownie Bar
  • 5 each Raspberries, fresh, each

DIRECTIONS

  1. In a microwave safe mug, melt the butter, about 2 minutes in a high power microwave. 
  2. While the butter is melting, dice Atkins Double Fudge Brownie Bar into small pieces. 
  3. Add almond meal, truvia, baking powder and salt to the melted butter and stir with a fork until evenly combined. Add egg yolk, cream, and vanilla and mix again. Fold in the bar pieces and raspberries until evenly distributed. 
  4. Microwave on high power for 1 1/2 to 2 minutes or until the top springs back when tapped. Serve while warm. One mug cake is one serving.

Cooking Tip

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