Tuesday, December 18, 2018

Keto Double Chocolate Chip Mug Cake

Got chocolate cravings? These guilt free low-carb Double Chocolate Chip Mug Cakes are ready in a matter of minutes, so when the cravings come they are ready to save the day!

I love that they are single serve meaning that you don’t have a giant cake tempting you away from staying on track with your keto goals. They are sugar free so won’t spike your insulin levels and absolutely delicious.

Serve with yoghurt, no churn keto vanilla ice cream or whipped cream.

Preparation time
Hands-on:    5 minutes
Overall:     5 minutes
Nutritional values (per serving)
Total Carbs 14.3 grams
Fiber 6.7 grams
Net Carbs 7.7 grams
Protein 14.2 grams
Fat 34.7 grams
of which Saturated 18.7 grams
Energy 415 kcal
Magnesium 113 mg (28% RDA)
Potassium 431 mg (22% EMR)

Macronutrient ratio: Calories from carbs (8%), protein (14%), fat (78%)

Ingredients (makes 1 serving) Allergy-free Tips:

Egg-free version: Use 2 tbsp chia seed meal (16 g / 0.6 oz) instead of 1 egg + 1/4 cup coconut milk or heavy whipping cream + 1 tsp psyllium husk powder.

Nut-free version: Use 1 more heaping tablespoon (a total of 2 heaping tablespoons) of coconut flour instead of the almond flour. Start with less coconut flour and add more if the dough is too runny.

Instructions
  1. Place all the dry ingredients in a mug. Add the wet ingredients and stir well. You can reserve a few chocolate chips for topping.
  2. Place in the microwave for 60-90 seconds on high. When done, remove from the microwave and allow to cool.
  3. Top with whipped cream, yoghurt or ice-cream. It tastes best when served fresh.
    Note: If you don’t have a microwave, you can use the oven. Preheat to 175 °C/ 350 °F and cook for 12-15 minutes or until cooked through.
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