Chocolate Keto Mug Cake

Chocolate Keto Mug Cake

  • Servings: 1
  • Difficulty: easy
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Decadent Chocolate Treat


Ingredients

  • 2 tablespoons unsalted grass-fed butter, coconut oil or ghee
  • 1 1/2 tablespoons cocoa powder
  • 2-3 tablespoons erythritol or swerve (I use 2 tablespoons)
  • 1 egg
  • 2 tablespoons almond flour
  • 1 tablespoon golden flaxseed meal or psyllium husk, finely ground
  • 2 teaspoons coconut flour
  • 1/2 teaspoon baking powder
  • pinch of sea salt

Directions

  1. Melt butter in a medium (microwave safe) bowl. Whisk in the cocoa and sweetener to taste, and mix until well combined. If using erythritol your batter will likely be very thick.
  2. Whisk in the egg and mix until smooth or until thoroughly combined ( be aware that granular erythritol doesn’t readily dissolve). Mix in the rest of the ingredients and spoon the (very thick) batter into a mug.
  3. Place a paper towel into the microwave and set the mug on top (to catch any overflowing batter). Cook on high for 70-90 seconds (time varies based on your microwave). Allow to cool for a couple of minutes and enjoy!
  4. Serve with Keto vanilla ice cream, whipped cream and/or Lily’s Sweets dark chocolate.
Recipe Courtesy of Gnom-Gnom.com

Keto Low Carb Blueberry Muffins

Keto Low Carb Blueberry Muffins

  • Servings: 12
  • Difficulty: easy
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Fresh Taste of Summer


Ingredients

  • 2 1/2 cups Almond Flour
  • 1/2 cup Erythritol (or any granulated sweetener)
  • 1 1/2 teasponn Gluten-free baking powder
  • 1/4 teaspoon Sea Salt
  • 1/3 cup Coconut oil (measured solid, then melted) I used butter
  • 1/3 cup Unsweetened almond milk
  • 3 large Eggs
  • 1/2 teaspoon Vanilla extract
  • 3/4 – 1 cup Blueberries

Directions

  1. Preheat the oven to 350 degrees F (177 degrees C) Line amuffin pan with 12 silicone or parchment paper muffin liners.
  2. In a large bowl, stir together the almond flour, erythritol, baking powder and sea salt.
  3. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
  4. Distribute the batter evenly among the muffin cups. Bake for about 20 minutes, until the top is golden and an inserted toothpick comes out clean.
  5. Let cool and enjoy with a little extra butter slathered on.

Recipe Courtesy of wholesomeyum