Mini Peanut Butter Cup Sponge Cake

Mini Peanut Butter Cup Sponge Cake

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Gluten Free
Calories per serving: 
235
Servings: 
1
Ingredients: 

2 eggs
1 tsp. coconut oil, melted
3 T. unsweetened almond milk
2 T. almond flour
1/2 T. coconut flour
1/2 T. whey protein powder
1 T. unsweetened cocoa powder
3 dropperfuls SweetLeaf english toffee stevia
1/4 tsp. baking powder
1/2 tsp. peanut butter

Directions: 
  1. Grease large ramekin, mug, or small bowl.
  2. Whisk together eggs, almond milk, and coconut oil.
  3. Whisk in baking powder, stevia, and cocoa powder.
  4. Stir in almond flour, coconut flour, and coconut flour until well-combined.
  5. Pour batter into greased ramekin.
  6. Microwave for 2 1/2 minutes.
  7. Transfer cake to plate.
  8. Drizzle peanut butter on top.
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