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.
Keto Chocolate Mug Cake
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
