THM Italian Cream Cake MIM 1 egg 1 1/2 tbsp golden flax meal 1 1/2 tbsp almond flour 1 tbsp unsweetened coconut flakes 1 tbsp chopped pecans 2-4 tsp truvia depending 1/2 tsp aluminum free baking powder 1 tbsp coconut oil Stir well and pour into greased bowl, mug, or individual size ramekin. Microwave for one min OR bake at 350° for 10-15 min. Top with icing made with two tbsp cream cheese, 1 tsp butter, 1 tbsp Greek yogurt, a dash of vanilla and sweetener to taste.
I used this sauce, low carb tortillas, monterey jack cheese and chicken to make Chicken enchiladas and my family actually preferred this sauce over my old one made with flour. Instead of using the jalapeno pepper I used 2 cans of green chiles. Was not hot or spicy, just right. Sour Cream Beef Enchiladas - Mrs. Criddles Kitchen