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.
1 cup sugar-free dark chocolate chips (Bake Believe)
1/4 cup butter
Preheat oven to 350°F. Grease a 9x13in baking pan. Combine dry ingredients in mixing bowl. Mix in egg melted coconut oil, 2 tbsp orange peel, and vanilla. Mix until thoroughly combined. Press dough into prepared pan. Bake for 45-60 minutes. The surface of the bars should be golden brown, and a toothpick inserted in the center should come out clean. Let cool completely before coating with chocolate ganache. To make ganache, melt butter and chocolate chips in a saucepan over low heat stirring constantly or in a microwave stirring every fifteen seconds. When melted and glossy, spread chocolate over the cookie bars. Mix remaining orange peel and erythritol together, and sprinkle over cookie bars.