• 2 tbsp. Coconut Flour
  • 1/2 cup Soy or Almond Milk
  • 1 Egg White
  • 2 tbsp. Carob or Raw Unsweetened Cacao Powder
  • 5-10 Drops of Vanilla Stevia / Toffee Stevia
  • Optional: Pinch of Himalayan Pink Salt
  • Optional: 1/4 tsp. Cinnamon
  • Optional: Almond Butter
  • Optional: Toasted Coconut Flakes or Almond Slices


  • Whisk everything but the almond butter, coconut flakes, or almonds slices together.
  • You can use a ceramic oven-safe mug if you’d like  Pro tip though: it cooks faster in a small shallow ramekin.
  • Whisk until it’s smooth.
  • Bake at 375 degrees for 10-15 minutes- it will depend on what container you put it in. It should be clean when you stick it with something!
  • Top with almond butter as the icing- which can infuse with more stevia and carob!

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