Mug cake French Toast

Mug cake:

1 scoop of salted caramel meal replacement (or vanilla)

1 tbsp coconut flour

1 tbsp sweetener 

1/2 tsp baking powder 

1/4 cup heavy whipping cream

1 tbsp butter melted 

1/4 tsp mapleine extract or maple

1 large egg

Using a large/deep mug, place butter in mug and microwave until melted (make sure butter coats walls of cup). In a separate bowl, whisk egg, heavy whipping cream, mapleine extract, and sweetener. Once combined, add in dry ingredients. Scoop batter into cup and microwave for 1 min and 30 seconds. Once cooked empty mug cake out on cutting bored. Slice into 4 equal sized slices. Allow to cool until warm (not hot).

French Toast batter:

1 large egg

1/8 cup heavy whipping cream 

1/8 tsp cinnamon 

1 tbsp butter 

In a bowl, mix everything but the butter. In a pan or skillet, heat on medium heat and add butter. Allow to melt. Dip and fully coat each slice of mug cake in egg mixture. Place in butter and fry until golden brown on each side. Serve hot and eat with your favorite French Toast topping or just a dusting of powdered sugar.

Makes 2 servings 

Macros per serving: calories 465, fat 46g, protein 13g, net carbs 3g

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