Mug Cake Recipes!!!!!!

[SunnyFL]

I tried a mug cake recipe today

It was dry and bland...yuck...I tried it with coconut flour and erythritol, butter, heavy cream, egg and cocoa powder...I had like 4 bites before I dumped it out.

I want to have something sweet on Thanksgiving and I don't know if I should just make those cream cheese muffins. I'm in day 6 of P3 and just added cheese today so depending how that goes for me I suppose I can make them. I just loved the idea of a warm mug cake...whether chocolate or not...but a decadent dessert so I don't stare longingly at the Pumpkin pie and Pumpkin cheesecake from the cheesecake factory

I need some proven recipes, and any tricks you might have for making it stay moist...I would appreciate it greatly

[katiesmemaw]

I loved the cream cheese muffins. They are like small cheesecakes. Would be good with strawberries sweetened with erythritol, stevia or whatever artificial sweetener you select drizzled over the muffin.
Also check the recipe thread for low carb pumpkin desserts.
Betty

http://www.lowcarbfriends.com/recipe...0Pumpkin%20Pie

[star a.d.]

how much coconut flour did you use?

[SunnyFL]

The recipe called for 2 tbs

[star a.d.]

maybe try replacing half of it with protein powder? or just leave out 1 tbsp of it altogether. also, add a little stevia to your wet ingredients to bring up the sweet where the erythritol stalls out (I use both in baking, MUCH better that way). also, add a pinch of salt and some vanilla. then get back to me, LOL!

[SunnyFL]

OOOoo ok...will do...I just got some bourban vanilla (no sugar) today that I am dying to try.

Round two this evening!

[IThinkICan]

Hi, Sunny.

I wish I had an exact recipe, but go ahead and experiment with this... Almond flour works well with pumpkin... add cinnamon &/or pumpkin pie spice along with the egg and cream and sweetener of your choice... if you're just doing a mug cake, it's no big deal if you don't get it quite right the first time. I used to make pumpkin muffins in the fall... so nice to get it warmed up and add butter that slowly melts in... oh, so good! And this would also give you something pumpkin-y for Thanksgiving!

Have you tried oopsies yet? They started as more of a bun or sandwich bread, but they're a great way to get into sweets too! They have become a staple in our house! Try searching for a YouTube video to see how to make them right in case you haven't done it yet. The basic recipe uses separated egg yolks and whites, cream of tartar, and cream cheese - but you have to follow the right process. I've made oopsies with some sweetener and vanilla extract or vanilla stevia drops, throw on some strawberries (a little extra sweetener to taste) and some whipped cream for a strawberry shortcake dessert! Delish! Though I just recently tried oopsies with pumpkin, pumpkin pie spice, and sweetener added to the egg yolk/cream cheese mixture... not quite as good as the pumpkin muffins I used to make, but still stupendous for a low carb treat! I usually like them better after they've cooled and sat for a bit.

Have fun experimenting in the kitchen!

(BTW... I've been there with the chocolate-like mug cakes... blah... I think the best I could like them is with some sf peanut butter and low carb ice cream on top (homemade would be better than store-bought with questionable sugar alcohols)... but of course, some people can't do PB in P3, so that might be a slight concern. Still searching for a low carb chocolate baked good that's decent... *sigh*)

[SunnyFL]

I actually bought cream of Tartar today and cream cheese with oopsies in mind!

I am a little intimidated to make them, never made whipped egg whites so I'll for sure have to watch a video on how to fold it properly.

It's not like I am craving something sweet, but I like to change up my palate, otherwise decadence without a sweet to change it up gets monotonous!

I still have hopes for the mug cake....I think it's the unsweetened chocolate powder chalkiness that might be the culprit. I bought a pure cacao chocolate baking bar so I'll try melting some of that instead of the cocoa powder...

I shall report my findings! I know I am not the only one searching for a tried and true dessert!

[star a.d.]

Originally Posted by SunnyFL

I actually bought cream of Tartar today and cream cheese with oopsies in mind!

I am a little intimidated to make them, never made whipped egg whites so I'll for sure have to watch a video on how to fold it properly.

It's not like I am craving something sweet, but I like to change up my palate, otherwise decadence without a sweet to change it up gets monotonous!

I still have hopes for the mug cake....I think it's the unsweetened chocolate powder chalkiness that might be the culprit. I bought a pure cacao chocolate baking bar so I'll try melting some of that instead of the cocoa powder...

I shall report my findings! I know I am not the only one searching for a tried and true dessert!

I've always used cocoa powder! try it again with my suggestions, and THEN try the chocolate. the chocolate may weigh it down too much.

[SunnyFL]

Yes m'am!

I love the smell of it baking ...er....nuking? lol

[star a.d.]

another thought...you could replace the coconut flour with protein powder. it would be a bit softer.

[SunnyFL]

Ok I couldn't wait...lol

Tried it again, 1 1/2 coconut flour, 2 tbs butter and 1tbs hwc...dash of vanilla, pinch salt, one egg, 1/2 tbs cocoa powder...and a erythritol and splenda split...I didn't measure I just added until I thought it was sweet enough. Nuked it for 90sec.

Added sweetened whipped heat cream with berries...thoughts? Not as dry as before and I ate it all, I'm stuffed lol...I'll have to play around with it more but this time much better. I might do half almond half coconut flour and see...

[star a.d.]

I would lose the other 1/2 of the coconut flour, it's pretty absorbent stuff.

[privatediva]

This is the one I make...it's dazygirl's recipe:

1 Tblsp Coconut Flour
2 Tblsp Special Dark Cocoa Powder
1 Tblsp xylitol (or erythrotol...I've used either, they are both fine)
1/4 tsp baking powder
1/8 tsp baking soda
1/4 cup egg beaters (or 1 whole egg)
2 Tblsp Sugar Free Syrup (my favorite is 1 Tblsp Coconut Torani and 1 Tblsp Vanilla Torani...I've also used the Caramel and Hazelnut Torani syrups...do your own thing!)

mix it all together, cover with plastic wrap and poke a hole for the steam to escape. Nuke for one minute (or maybe 10 secs more, depending on the power of your oven). It's moist and rich and wonderful. Sometimes I undercook it a little on purpose, if I want a 'molten' chocolate cake.

Made with the eggbeaters, this one only has about 85 calories.

[Daisy2]

I tried a mug cake that I modified from one I found online.
Partly because I didn't have the ingredients, but also wanted to save on the calories since I am in P2.

First time ever tried modified Steak/cake day

The cake: original recipe has 1/2 oz ground macadamia nuts I didn't use.

The recipe I used: 1-1/4 tbsp cocoa
1-1/2 tbsp truvia (3 packets)
1 Egg
3 Tbsp heavy cream
1 Tbsp coconut oil melted

I blended it all in my bullet blender, poured into a mug, and microwaved for 90 seconds.
It reminds me of a chocolate souffle.
Just started looking at recepes online, and souffle is a good P3 food
as long as you modify any flour recipe part to coconut flour right?

Mabee it is the fact I have been on P2 for so long (44 days) I thought it was really good, and nice a chocolaty..if thats a word. Mmmm
Next time I'll try adding 1/2 tsp baking powder to make it bigger, and it was a bit small mabee 2-1/2" high after it was cooked.

[privatediva]

This one is also nice if you want something un-chocolatey. It's also daizygirl's:


1 egg
2T coconut flour
lightly less than 1/4 tsp baking powder
pinch salt
2.5T caramel davinci's
3 drops ezsweets
vanilla extract
a few shakes of cinnamon

130 cals
Fat:6.5
Carbs:10
Fiber: 6
Protein 8.2


You can sub egg beaters for the egg if you want it to be lo-cal. The advantage to that is obvious...you can then make cream cheese icing for it with the fat you saved. Heh.

[Lildrew]

Originally Posted by privatediva

This is the one I make...it's dazygirl's recipe:

1 Tblsp Coconut Flour
2 Tblsp Special Dark Cocoa Powder
1 Tblsp xylitol (or erythrotol...I've used either, they are both fine)
1/4 tsp baking powder
1/8 tsp baking soda
1/4 cup egg beaters (or 1 whole egg)
2 Tblsp Sugar Free Syrup (my favorite is 1 Tblsp Coconut Torani and 1 Tblsp Vanilla Torani...I've also used the Caramel and Hazelnut Torani syrups...do your own thing!)

mix it all together, cover with plastic wrap and poke a hole for the steam to escape. Nuke for one minute (or maybe 10 secs more, depending on the power of your oven). It's moist and rich and wonderful. Sometimes I undercook it a little on purpose, if I want a 'molten' chocolate cake.

Definitely keeping this recipe for my P3!!!! Sounds so good!!

[SunnyFL]

Thank you!

I'm just so excited to eat cake lol

[privatediva]

Sunny...my daughter and I have been making one of those mug cakes almost every night since Carrie first posted the recipe! They are, for all intents and purposes, "free"...they are so lo-cal that she's using them on down days in JUDDD! In P4, I sometimes stir a little PB2 into some whipped topping to go with the chocolate one...make myself a "Reese's cake" yummy stuff

[bkm]

mmmm - the recipes sound good - looking forward to P3!

[SunnyFL]

Diva I used the first recipe...WOW!

I overcooked it a bit and it was still yummy, so next time it will be awesome in just 50 seconds!!!

Such a rich chocolate taste! I made a HWC topping and added raspberries, I was in heaven! Didn't even taste sugar free! I did an erythritol and splenda split.

YAY!

[privatediva]

Awesome! I love it too...tastes just like my scratch devils food recipe

[shelbyla]

All right. I am trying this tonight. You guys inspired me!

[SunnyFL]

Shelby check out the pic I posted in the P3 newbie thread

[shelbyla]

Oh, I already did!

[SunnyFL]

Originally Posted by shelbyla

Oh, I already did!

LOL!!!!!!

[BaileysGirl]

I will try this once I BUY my stuff...I'm waiting til after I get back from my trip!

[TK999]

I don't use xylitol or aspertame, and have been playing with this Chocolate Mug Cake recipe for a few days...I think it turned out really great! I added the peanut butter to make it more satisfying, and the carbs are a little higher than some snacks, but it's GOOD!

LOW CARB CHOCOLATE MUG CAKE:

1 Tbsp Butter (softened if possible)
¾ Tbsp Peanut Butter
1 Tbsp Half & Half (or milk)
1 Whole Egg (mixed well)
1½ Tbsp Coca Powder
1 T Bob’s Low Carb Baking Mix
½ Scoop Unsweetened Protein Powder
4 Packets NuStevia
Scant tsp Baking Powder
Splash of vanilla

Mix well and microwave for 2 minutes.
Calories: 315
Net Carbs: 7

FROSTING:

½ to 1 Tbsp Butter (soft if possible)
2 Packets NuStevia
½ Tbsp Unsweetened Cocoa Powder
Tiny splash of vanilla
A few grains of salt
Splash of Half & Half or milk (watch amount …just enough to make it mixable)

Mix WELL!
Calories: 80 to 130 (depending on amt of butter used)
Net Carbs: 4

[shelbyla]

I'm bumping this great thread for the newbies...

[privatediva]

I have fresh cherries from my tree right now. They are great baking cherries. I decided to modify daisygrls OMM recipe to make myself a little cobbler...it is awesome:



I pitted about 1/2 cup of tart cherries and sprinkled them with sweetener and almond extract. I nuked them for 30 seconds in a cereal bowl.

Then I made a batter out of:
1 Tbsp coconut flour
1/2 Tbsp almond flour
1/4 tsp baking powder
1 Tblsp almond SF Torani
little bit of extra splenda
1 egg

Mixed it up, poured it over the warm cherries, plastic wrap, nuke for 1 min. It smelled so good! This would work with blueberries, blackberries, raspberries, peaches or apples. I think adding some cinnamon and nutmeg with apple and peach, or lemon extract/zest with the berries are sound choices. This is going to be a summer staple as it tastes, smells, looks like wholesome country goodness about 148 cals, 6-7 net carbs with cherries.