2 Tbsp almond flour
1 Tbsp coconut flour
½ tsp baking powder
2 Tbsp monkfruit or erythritol sweetener
1 tsp unsweetened cocoa powder
2 Tbsp unsweetened almond or coconut milk
1 Tbsp avocado or coconut oil
3 Tbsp shredded zucchini, pat dry before adding
2 Tbsp Lily’s chocolate chips
2 Tbsp cream cheese
1 tsp sweetener
Place the cream cheese into the microwave for 15 seconds to soften. Add the sweetener and mix well. Put on top of the mug cake. You may also add 1 Tbsp fresh raspberries or blackberries on top of the frosting.
Beat the egg then mix in the almond milk and avocado oil in a bowl. Mix the flours, baking powder and sweetener in another bowl. Add flour mixture to the liquid and stir. Add the zucchini and chocolate chips. Place all ingredients into a greased ramekin or large mug and microwave for 1 minute and 45 seconds. Test for doneness by sticking a toothpick in the center. If it does not come out clean then microwave for another 15 seconds. Do not overcook in the microwave or it will come out dry. Top with cream cheese frosting and enjoy.