3 tsp instant coffee dissolved in 1 tbsp hot water
1 tsp baking powder
6 TBSP sugar substitute (Erythritol is recommended)
4 tbsp coconut flour
Preheat oven to 350 degrees. In a small bowl, mix together mug cake, 1 tbsp butter, 1 egg and 1 tbsp coconut flour. In a separate bowl mixing bowl, whisk together 2 tbsp melted butter, 2 tbsp heavy-whipping cream, 2 eggs, vanilla extract, and coffee. Add baking powder, sugar substitute, and remaining coconut flour and mix until combined. Butter a microwave safe bread pan. Use a cookie scoop to scoop batter into the the bread pan, alternating between the two batters. For an even more swirled look, drag a skewer threw the cake batters at a couple different angles. Smooth the surface of the cake. Bake for 25-35 minutes or until the edges or golden and a toothpick inserted in the center comes out clean.
In a mixing bowl, mix together mug cake mix, coconut flour, melted butter, and egg. Stir in chocolate chips. Line air fryer rack with parchment. Using cookie scoop, scoop six balls of cookie dough and place on prepared rack. Air fry cookies at 350 degrees, for 5-10 minutes, checking at 5. Cookies should be a deep golden brown around the edges when done.
2 tbsp low-carb dark chocolate chips (such as Bake Believe)
Combine 1/2 cup heavy whipping cream, 1/4 cup powdered erythritol, cocoa powder, and instant coffee with a whisk. Let chill in refrigerator while preparing pudding.
Simmer 1/8 cup heavy cream, 1/8 cup coconut milk, and 1/8 cup erythritol in a small saucepan until sweetener is dissolved. In a separate bowl, beat egg yolk, and temper before adding to the saucepan. Heat until the mixtures reaches 160 degrees, then reduce heat to low and whisk in cocoa powder and xanthan gum. Stir constantly, until thickened then remove from heat and mix in butter and vanilla.
In microwave safe rectangle glass 2-cup dish, prepare Primal Noms mug cake according to package instructions. Using a skewer, poke holes in mug cake and pour hot pudding over the cake’s surface. Use a spoon to spread the pudding over the top of the mug cake and in all the holes of the cake.
Remove, chilled mocha cream and beat in a mixer on high until very stiff peaks form. After cake has cooled, spread mocha frosting over the top of the cake, and top with sugar free chocolate chips.
1/2 cup low-carb dark chocolate chips (such as Bake Believe)
1 ounce cooking paraffin
Simmer heavy cream, coconut milk, and erythritol in a small saucepan until sweetener is dissolved. In a separate bowl, beat egg yolks, and temper before adding to the saucepan. Heat until the mixtures reaches 160 degrees, then reduce heat to low and whisk in cocoa powder and xanthan gum. Stir constantly, until thickened then remove from heat and mix in butter and vanilla.
In microwave safe mugs, prepare two Primal Noms mug cakes according to package instructions. Cut mug cakes into small pieces and let cool in mixing bowl. Add 3/4 cup of prepared pudding and 1/2 cup of powdered erythritol and mix well with a gloved hand. Let mixture chill in the refrigerator for 15 minutes, before shaping into one and a half inch balls. Place on a wax paper lined cookie sheet. Insert cake pop sticks and freeze while preparing dipping chocolate.
On low heat melt chocolate and paraffin, stirring constantly. Dip each cake pop in chocolate once, let set a moment, and repeat until each pop has been dipped at least twice. Let the cake pops firm up in the refrigerator for at least an hour before serving.