Low Carb Five Minute Chocolate Mug Cake
**This recipe counts as TWO servings.**
For people not afraid of good fats, this is a low carb adaptation of a recipe submitted by SparkPeople user SPITFIRE12 (http://bit.ly/zP70mt).
I substituted almond flour for the all-purpose flour, one whole egg for the two egg whites, Truvia* for the sugar, heavy whipping cream for the skim milk, and coconut oil for the applesauce.
You might also try macadamia nut oil, if you prefer, without changing the carb count. This also switches much of the fat from saturated to monounsaturated. I prefer the coconut myself.
The original recipe had about 200 calories and more than 40 net carbs per serving.
This one clocks in at almost 400 calories but only 2.7 net carbs per serving.
* If you want, you can use 8 packets of Truvia. I suggest using 4 and 4 of another type of sugar substitute because, in my experience, mixing sweeteners offers a rounder taste and a synergy (the combined effect of two together is greater than either individually; 1A+1B=3) not found when using a single type. IOW, using 4 + 4 makes it sweeter than using 8 of a single sweetener.Submitted by: NEWJOHN4NEWYEAR
CALORIES: 394.1 |
FAT: 39.8g |
PROTEIN: 8.1g |
CARBS: 6.2g |