Raise your hand if you feel you are personally victimized by carbs **Cue the Mean Girls scene**. It’s also been quite a bummer with Valentines Day right around the corner and chocolate covered everything, everywhere you look. Something that is a running joke in the Royce household is “Pinterest Fails” as every time we attempt at making a recipe off of Pinterest it just doesn’t work. But, as Pinterest is the glorious place for low carb low sugar recipes I’m always curious how they really taste. Sure food blogs can be great but when you’re dealing with different low carb, low sugar ingredients you never really know.
So my mom & I decided to put this low carb low sugar chocolate mug cake found on Pinterest, to the test. All recipe credits go to I Breathe I’m Hungry with my edits.
- 2 Tbsp butter – I used grass fed which is better for women with PCOS
- 3 Tbsp almond flour
- 1 tsp coconut flour
- 1½ Tbsp granulated sugar substitute – I used Swerve
- ¼ tsp vanilla
- pinch of salt
- 1 egg
- 1 Tbsp unsweetened cocoa powder
- ½ tsp baking powder
- 1 square Lindt 90% chocolate, chopped – I used a handful of Lily’s Dark Low Sugar Chocolate Chips
- 2 Tbsp pecans, chopped (optional)
- Melt the butter in a small microwave safe bowl (about 30 seconds in microwave – I put it in for a little bit more, be careful not to overcook). 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.
- Approximate nutrition info per mug: 230 calories, 23g fat, 3g net carbs, 6g protein
As I’ve been low carb/low sugar for a while I’m used to the “fake sugar” taste when it’s mixed with a lot of ingredients so for most it might not be the greatest tasting treat in the world. My only complaint is that it was pretty dry so we found this sugar – free whipped cream recipe from Low Carb Slow Carb.
You mix 1 cup heavy cream, 1 Tbsp sweetener (I again used granulated Swerve) and 1 tsp vanilla extract (might want to add a bit more) with egg beaters until it is fluffy.
While you could evidently taste the fake sugar in the whipped cream (fake sugar has a strange aftertaste) it was still incredibly good for being only .7 carbs, .5 protien and no sugar. The entire batch of this made over ten servings so it would make a ton for awhile, you could probably cut it in half.
It wasn’t perfect but y’all it was good. Also if you go sugar free/low carb you’ll understand how much you “miss” cakes and cupcakes. There are easy chocolate/ice cream subsitutes but y’all I miss donuts. A lot. Both recipes took under fifteen minutes including clean up which was so convinent. These recipes are pretty much the chocolate equivelent to sweatpants. Lazy. Comfy. Perfect.
So while I’m not going to be testing out the new Starbucks flavors (y’all I’m so jealous), I’ll be treating myself this Valentines to this sweet sugarless treat.
#treatyoself
xoxo
Maggie