HcG Diet~ Peanut Butter Coconut Bowl Bread *Low Carb-P3 Friendly*

I took my Peanut butter mugcake recipe and doubled it. Got an idea from Brazillian girl about putting it in a bowl instead. RECIPE BELOW: Peanut Butter Coconut Bowl Bread Low Carb P3 Friendly 1 Tbsp Organic Coconut Oil 1 Tbsp Smuckers Natural Peanut Butter 2 Tbsp Almond Flour 2 Tbsp Golden Milled Flax 1 Tbsp Unsweet Organic Coconut Flakes 1 Tsp Baking Powder 3 Tbsp Unsweet Almond Milk 6 packets Stevia 2 Large Eggs 2 Tbsp Torani Hazelnut Sugar Free flavoring Maple Grove Sugar Free Pancake Syrup (topping) Melt your Coconut oil & peanut butter in microwave for 30 seconds in a glass measuring cup. Stir good & add milk. Then add Eggs & S/F Hazelnut flavoring to liquid mixture. Add to all dry ingredients that are in your bowl. Mix well. Place in a 1000 watt microwave for 4 minutes. You can stop and check if done by sticking a fork in the center and if it comes out without any liquid, IT is DONE. (Your microwave may be more or less). Use a towel or potholder to get out. Turn upside down on plate. Cut in Half to share or eat the whole bread as a meal replacement. I use Maple Grove Farms Sugar free syrup on top. Calories-284 per serving (this recipe serves 2) Total Fat 20.1g Saturated 8.6g Polyunsaturated 1g Monounsaturated 2.1g Cholesterol 153.1mg Sodium 257mg Potassium 6.7mg Total Carbs 6g Dietary Fiber 3.2g Sugars .6g Protein 9.7g Vitamin A 6.3% Calcium 8.9% Iron 8.6% ——————————————————————— MORE RECIPES: Southwest Sprout Taco Soup

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