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Keto Chocolate Mug Cake

Even after six months of keto, I would still consider myself a Carboholic. I continue to battle the urge to sit down to a plate of French toast or pancakes. Even though resisting is easier on keto, the mind games still exist. Mind games because most of the time I’m not even hungry.

I have struggled with baked goods on keto. I want to find keto substitutions for some of my favorite foods, but the majority of my baked foods have ended up in the trash.

Swerve seems to the be a very popular sweetener, and I don’t care for it in large amounts. Swerve is erythritol and an excellent option for most people. It has 0 calories per gram and little-to-no digestive disruption. However, there is a slight cooling effect in your mouth that I can’t bring myself to accept.

Maybe I am more sensitive to this cooling effect than most. I have tried mixing Swerve with other sweeteners to cut down on the cooling effect, and I still can’t find a happy medium.

My cousin, Linda, recently suggested a product that she has been using. It’s called Pyure, and has erythritol in it but it is mixed with organic stevia. Thus far I am delighted with this sweetener and I can’t wait to try it in different recipes.

Linda sent me this recipe along with the Pyure suggestion. It is fantastic, chocolaty, moist and delicious! Although a little higher in carbs than some keto foods, if I plan for it in my daily macros it seems to curb my carb cravings.

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Keto Chocolate Mug Cake

Course Dessert

Servings 1

Calories 532kcal

Author Amye Melton

Ingredients

2 tbsp. butter
1/4 c. almond flour
2 tbsp. cocoa powder
pinch kosher salt
1/2 tsp. baking powder
1 tsp. Pyure Organic Stevia
1 lg. egg beaten
60 Lily's Dark Chocolate Chips
2 tbsp. whipped cream

Instructions

Place butter in a microwave-safe mug and heat until melted.
Add almond flour, cocoa powder, salt, baking powder and stevia. Mix well.
Stir in beaten egg until well blended.
Add chocolate chips and stir.
Microwave 45 seconds to 1 minute or until cake is set but still fudgy.
Top with whipped cream and serve.

Notes

Nutritional Information:

9g Net Carbs; 49g Fat; 15g Protein; 532 Calories

Chocolate Nutella Lava Mug Cake

It seems that microwave mug cakes have been around forever. At least as long as microwaves have been in homes. They are extremely popular; there are entire cookbooks on the market filled with only mug cake recipes. I think I have tried all of them! Every recipe from a tablespoon or two of this and that to a couple of tablespoons of different cake mixes and water. Some of them have been okay, but I’ve never made one particular recipe more than a couple of times. However, there is something very alluring about making the perfect size cake in a matter of minutes.

Savannah recently made this fantastic mug cake that she found on Pinterest. I have already made this particular recipe more than a couple of times! The warm, melty center will stop any chocolate craving you may have! It is a large mug cake. In fact, big enough to share with a friend. She made the cake in a jumbo 20-oz. coffee cup, but you could also use a small bowl. Top the cake with your favorite ice cream and serve with two spoons for an incredible treat.

Chocolate Nutella Lava Mug Cake

Author:

Amye Melton

Ingredients

4 tbsp. all-purpose flour
4 tbsp. granulated sugar
2 tbsp. cocoa powder
½ tsp. baking powder
1 lg. egg
2 tbsp. milk
3 tbsp. Nutella
½ tsp. vanilla extract

Instructions

In a large mug mix flour, sugar, cocoa, and baking powder. Add egg and mix with a fork. Add milk, Nutella, and vanilla extract and mix to combine.
Microwave on high for 1 minute. Cake will be set on the outside and melty on the inside. Serve with your favorite ice cream and two spoons.

Coconut Frosted Brownies

Easter is one of my favorite holidays. When I was growing up Easter was centered around church and family. It’s a special holiday with many customs and traditions. My dad was a pastor and we always started the day early at sunrise service. We would end up at my grandparents house for a big meal, posing for pictures in our new dresses or ties, and shiny new shoes, then off to hunt Easter eggs with my cousins.

As an adult, sunrise service is my favorite part of the day. I enjoy spending time with family and friends and I enjoy the good food and the swapping of recipes. However, the spiritual meaning of Easter sunrise service is what it’s all about. It was in the early morning, when it was yet dark, that the tomb was found empty. Watching the sun rise and knowing what that empty tomb means for me humbles me.

As you make your Easter plans, I want to share a delicious and easy brownie recipe. These brownies would be great on any Easter table. They are chewy and fudgy and the coconut cream cheese frosting is the “icing on the cake”…yum, yum, yummy!

My one dilemma was to toast or not to toast. If you look closely at my photo you may wonder if I toasted the coconut for the topping. The original recipe from alaskafromscratch.com suggests toasting, and that’s what I started to do…until I changed my mind! It was already in the oven when I decided that I did not want toasted coconut on top, so do what makes you happy. For a fun Easter decoration, color the coconut green. Place the coconut in a zip-lock bag with a drop or two of green food coloring, seal, then shake until evenly colored. Sprinkle on top of your brownies before cutting. Then, decorate each brownie with 3 jelly beans, if desired.

As always, thanks for taking the time out of your busy day to read Not Just Sunday Dinner. I am wishing you a blessed Easter with family and friends.

Coconut Frosted Brownies

Author:

Amye Melton

Ingredients

⅔ c. unsalted butter, melted
2 lg. eggs
1 tsp. vanilla extract
1 tsp. coconut extract
2 c. sugar
1⅓ c. all-purpose flour
¾ c. cocoa powder
1 tsp. salt
½ tsp. baking soda
½ c. strong brewed coffee

Instructions

Preheat oven to 350°F. Line a 9 x 13-inch plan with aluminum foil, allowing enough foil to hang over the sides of the pan to use to lift brownies from pan later. Spray foil with non-stick cooking spray.
In a mixing bowl, add the butter, eggs, extracts, and sugar. Whisk until smooth.
In another bowl, stir together flour, cocoa, salt, and baking soda. Add the dry ingredients to the wet ingredients and stir to incorporate. Pour in the coffee and mix just until combined.
Spread batter into the prepared pan and bake for 20 to 30 minutes, or just until set in the center. Watch closely and do not over bake.
Cool on a wire rack. When cooled, top with Coconut Cream Cheese Frosting.

Coconut Cream Cheese Frosting

Author:

Amye Melton

Ingredients

½ c. unsalted butter, softened
8 oz. cream cheese, softened
½ tsp. coconut extract
½ tsp. vanilla extract
3 c. powdered sugar
¾ c. shredded coconut (toasted optional)

Instructions

Combine butter and cream cheese in a stand mixer. Beat until smooth and fluffy. Add extracts. Gradually add powdered sugar, beating until incorporated, scraping sides and bottom of bowl as needed.
Spread evenly over cooled brownies. Top with shredded coconut.
Freeze for 1 hour before lifting brownies from pan and cutting. Store in an airtight container in the refrigerator. Serve at room temperature.