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)

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Brownie Batter

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.

Now to enjoy:

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.  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

Living Low Carb – Coffee and cheese danish for breakfast? You bet!

On my quest for low carb recipes, I am always drawn to the sweets.  I admit that I have a sweet tooth.  I have found that if I can satisfy it with something low carb it helps me from cheating.  I found a recipe for Low Carb  Cheese Danish on Pinterest.  It is on a website called Up Late Anyway (love the name!) This recipe is similar to the Fathead Pizza dough that I blogged about on Friday.  It uses mozzarella cheese in the dough but this one is definitely sweet.  I had the ingredients on hand although not exactly like the author of the recipe suggests. (I soon found out that this is very important)

You can find the recipe and instructions here:  Cheese Danish

So, I gathered my ingredients:

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Ingredients for low carb danish

 

Next is measuring and mixing the dough.  I whisked together the almond flour, coconut flour and baking powder in a bowl until well mixed.  Then in a separate bowl, I melted the butter then added the vanilla and sweetener to it and mixed well. (I used  4 tablespoons Monk fruit blend by Health Garden) I placed the shredded mozzarella in another bowl and melted it in the microwave per instruction.

low carb danish

 

I then beat the egg and mixed all of the ingredients together and mixed with a spatula.  My dough was too wet and a bit stringy, so I added about one half tablespoon almond flour to the parchment I was rolling it on and on top of dough.  I placed another sheet of parchment on top of the dough and rolled it out.

low carb danish dough before rolling

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low carb danish rolled out

It was a bit thin and not very pliable.  It wanted to stick to the parchment.  I used a very thin spatula to lift the edges to fold into the center per instruction.  As you can see, it does not look like soft pliable dough.

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Folded corners – kind of.

The author states this in the comments section in response to the stringy, sticky texture:

This has happened to me before a couple of times the first of which is when using pre shredded cheese that is 1 carb per 28 gram (1/4 cup) serving. It should be <1 g carb per serving on the label. What happens I think is there are extra starches added to the cheese to keep it from clumping which accounts for the extra carbs there and it messes with the recipe. The other possibility is that it just wasn’t hot enough and needed to be reheated. If it was sticky and straggly though I’m guessing it was the cheese. The other thing I find that makes it much easier to melt is using a shredded cheese that is a regular shred. Finely shredded cheese doesn’t work out well. The only other thing I can think if is measurements and so I’ll add that I use a regular tablespoon measuring spoon to measure out the flours and always a level scoop. 

I should have read those comments first. 😉

I prepared the cream cheese filling and placed a small cookie scoop amount of filling in the center of each square.  (I had some filling left over).  I flattened it slightly and baked it for about 13 minutes. For the filling I used a Stevia/Maltodextrin blend from Central Market (Local grocery) Here is a similar one on Amazon

Low carb danish with filling

I checked it a 10 minutes as the author suggested as it can burn easily.  Mine did get a little brown on the bottom but I liked the crispness in contrast with the soft cream cheese filling.

Here is the results before frosting.

Finished product before frosting.

Finished product before frosting.

I made the frosting and piped it on the Danish pastries.  (I used a powdered Swerve sweetener for the frosting) I used my husband and son as my non low carb eating taste testers.   It passed the test and I had a request for more  in the future.  I will buy the exact ingredients and give it another go the next time we have a sweet tooth. 🙂

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Ta Da

Melyna

Albert Phineas Drache