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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 394.1
  • Total Fat: 39.8 g
  • Cholesterol: 123.3 mg
  • Sodium: 108.7 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 8.1 g

View full nutritional breakdown of Low Carb Five Minute Chocolate Mug Cake calories by ingredient
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Low Carb Five Minute Chocolate Mug Cake

Submitted by: NEWJOHN4NEWYEAR

Introduction

**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.

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* 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.
**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.

Number of Servings: 2

Ingredients

    1/4 cup almond meal (almond flour)
    4 packets Truvia
    4 packets of other sugar substitute
    2 tbsp Hershey's Cocoa Special Dark Baking Powder
    1 large egg
    3 tbsp heavy whipping cream
    3 tbsp unrefined virgin coconut oil
    1/4 tsp vanilla extract

Tips

For a sweeter cake, you can substitute coconut flour, but this makes the net carbs jump from 2.7 to 11.7. Sub with caution! ;-)

You could also add some raw coconut flakes to the batter for extra flavor. Adding 1/4 cup to the original (almond flour) recipe takes the net carbs from 2.7 up to 4.1.


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Directions

(1) Add dry ingredients to mug; mix well .
(2) Add the egg; mix.
(3) Add the cream and oil; mix.
(4) Add the vanilla; mix.
(5) Put your mug in the microwave and cook for about 3 minutes depending on the wattage of your microwave.*
(6) Allow to cool a little, and tip out onto a plate if desired.

Serving Size: 2 servings in a mug

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* Start watching / checking it around 2:30. The cake may rise over the top of the mug; that's ok and expected, depending on the size of your mug.






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