Living Low Carb – Satisfying my sweet tooth with Chocolate Brownie Mug cakes

Eating low carb does not mean giving up foods that satisfy my sweet cravings.   I know eating low carb should help curb those carb cravings but I love a bit of something sweet occasionally.   One of my go to desserts is this recipe for Chocolate Brownie Mug cake that I found on Pinterest.  The recipe is from a website titled ibreatheimhungry.com        I love the name!

I have found many wonderful recipes on Pinterest pinned from this website and the Chocolate Brownie Mug Cake below is one of my absolute favorites.  The standard recipe makes two mug cakes.  I tend to double the recipe so I can have emergency sweet tooth treats on hand and it allows me to share with my family.   These cakes are meant to be eaten warm.  It does make a big difference in taste to me if they have been refrigerated, they seem a little dry.   I heat the ones I have leftover a bit in the microwave before eating.  Yum!  I do not add the chopped chocolate to mine but I do use the pecans and add whipped topping which is surprisingly low carb – 1 carb per 2 tbsp.

The recipe indicates using a granulated sugar substitute.  I have tried several different low carb  sweeteners.  I have used Swerve ( I use the granular for the brownies), a stevia extract, and Monk fruit.  I like the monk fruit blend the best and I have adjusted the amount used to less than the recipe calls for because it was a bit too sweet.  I have found that with sweet low carb recipes it is a matter of personal taste and what type of sugar substitute I use that determines the amount of sweetener.

Let’s get started:  Almond flour, coconut flour, sugar substitute, salt, unsweetened cocoa powder and baking powder and chopped pecans in one bowl.  Eggs, melted butter, and vanilla in another. So quick and easy. (This picture is my doubled recipe)

IMG_6350

 

IMG_6353

Brownie batter.

OLYMPUS DIGITAL CAMERA

Doubled recipe batter divided between four dishes. Ready to pop into the microwave.

Chocolate Brownie Mug Cake after cooking in microwave for 1minute and 15 seconds. I cook two bowls at at time.

Chocolate Brownie Mug Cake after cooking in microwave for 1minute and 15 seconds. I cook two bowls at at time.

Now to enjoy:

Chocolate brownie mug cake heaven.

Chocolate brownie mug cake heaven.

Sometimes I like drizzling  Stevia chocolate syrup on the whipped topping to make it seem like a  really decadent chocolate treat.  Stevia chcolate syrup I found it on Amazon. Click image for more information.

 

 
Warm and comforting, this is the quickest way to low carb brownie bliss there is!  (I whole heatily agree)
Serves: 2 servings
Ingredients
  • 2 Tbsp butter
  • 3 Tbsp almond flour
  • 1 tsp coconut flour
  • 1½ Tbsp granulated sugar substitute
  • ¼ tsp vanilla
  • pinch of salt
  • 1 egg
  • 1 Tbsp unsweetened cocoa powder
  • ½ tsp baking powder
  • 1 square Lindt 90% chocolate, chopped
  • 2 Tbsp pecans, chopped (optional)
 
Instructions
  1. Melt the butter in a small microwave safe bowl (about 30 seconds in microwave). Add the remaining ingredients and stir until combined. Pour batter into 2 small greased mugs or ramekins. Microwave for 1 minute. (add another 30 seconds if necessary). Serve with whipped cream or sugar free vanilla ice cream.
 
Notes
Approximate nutrition info per mug: 230 calories, 23g fat, 3g net carbs, 6g protein

 

Let me know what you think.
Enjoy!
Melyna
Albert Phineas Drache

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s