Chocolate Mug Cake
calories: 281, protein: 8.6 g, carbs: 9.5 g, fat: 41 g, sugars: 0.7 g, sodium: 451 mg, dietary fiber: 2.8 g, net carbs: 2.6 g
Mix all dry ingredients in a medium-sized zip lock freezer bag.
Pack coconut oil separately.
on the trail:
Pour 1/4 cup water and coconut oil into a bag with Chocolate Mug Cake mixture.
Seal the bag and knead the mixture until smooth.
Cut off the corner of the bag and squeeze the batter into the mug or silicone muffin form.
Steam-bake for about 10-12 minutes or until ready*.
*Use toothpicks or wooden sticks to test readiness – if a toothpick inserted in the center of the cake will come out clean, the cake is ready to be taken out.