Tuesday, August 6, 2019

CHOCOLATE MUG CAKES









CHOCOLATE MUG CAKES

Probably should call these Chocolate Ramekin Cakes as I made them in my cute ramekins. These were very cake-like and not too sweet.  My husband really liked this cake and was thrilled that I could whip up a chocolate cake for him in minutes…and still taste amazing!

3 tbsp light-tasting olive oil (45 mL)
2 tbsp powdered erythritol (30 mL)
Liquid sweetener to equal 2 tbsp (30 mL)
  sugar
2 tbsp low-carb milk, OR (30 mL)
  1 tbsp (15 mL) cream and 1 tbsp (15 mL)
  water
2 egg yolks
3 tbsp Gluten-Free Bake Mix 2 (45 mL)
2 tbsp cocoa (30 mL)
1/2 tsp baking powder (2 mL)
2 tbsp sugar-free chocolate chips, divided (30 mL)

In medium bowl, whisk together olive oil, powdered eyrthritol, liquid sweeterner, low-carb milk, OR alternative and egg yolks.  In small bowl, combine Gluten-Free Bake Mix 2, cocoa and baking powder.  Add dry ingredients to the wet ingredients and whisk well.

Pour into two lightly greased ramekins.  Sprinkle top of each ramekin with 1 tbsp (15 mL) chocolate chips.  If you have a powerful microwave oven (1200 W) like mine, these will take 40 to 50 seconds to cook each of them.  I preferred the former time.

Yield:  2 mug cakes
1 mug cake
350.4 calories
6.5 g protein
32.1 g fat
2.5 g fiber
4.0 g net carbs


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