This six-minute sugar-free microwave mug cake will hit all the right chocolate notes while also keeping blood sugars in check.
A mug cake is the perfect way to satisfy a little after-dinner craving. It’s quick, easy, and fun to make – and it doesn’t produce an entire cake that will sit around tempting you with its carbohydrate siren song. Plus, this particular mug cake is quite low in carbs to begin with, thanks to the substitution of erythritol and almond flour for the more usual sugar and flour.
Two small caveats: First, there’s a bit of a learning curve with the timing, because it really depends on the wattage and the strength of your microwave. Just try to remember for next time what ended up working. And second, I’m saying this makes 2 servings, and I realize it’s a single cake in a mug. But you can just spoon half of it into a different mug for your cake partner. (Or you can divide the batter and bake it in two mugs or ramekins.)
In Catherine Newman’s low-carb take on comforting mac and cheese, cauliflower stands in for pasta as a canvas for decadent cheese sauce.
Cheesy and rich, this cauliflower “mac and cheese” will impress even the greatest of vegetable haters. As an added bonus, it’s full of vitamin C, vitamin K, and folate from the cauliflower – and while standard macaroni and cheese can have upwards of 40 grams of carbohydrates per serving, this baked dish is very low-carb (each serving contains 7 grams of carbohydrates). That said, it’s not pasta, and it doesn’t have the same chew – you will certainly feel its not-pasta-ness under your teeth – but instead it’s soft and pleasing. So if your family will be happy for you to just call it what it really is – cheesy cauliflower – then do that.
As far as the cheese is concerned, you can use orange or white cheddar, as you or your children prefer, but make sure it’s sharp for the most robust flavor.
Recipe Details: Chocolate Mug Cake
From Catherine Newman
Active time: 5 minutes
Total time: 6 minutes
Makes: 2 servings
Total carbohydrates: 17 grams per serving (Note that 12 of these are from the erythritol, which will not raise your blood sugar)
Recipe Note
If you’re looking to lower the fat: Substitute 1 tablespoon ground flax seeds mixed with 3 tablespoons water for the egg. To lower the salt, use unsalted butter, and omit the salt.
Lower the salt: Use unsalted butter; omit the salt.
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons granulated erythritol, such as Swerve
- 1 egg
- 2 tablespoons cocoa powder
- 2 tablespoons almond flour
- Pinch of salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Unsweetened whipped cream (optional)
Instructions
- Put the butter and Swerve in a microwave-safe mug and microwave until the butter is just melted, about 15 to 30 seconds, depending on your microwave.
- Stir the butter and Swerve with a fork, then add the egg and mix well. Add the remaining ingredients (except for the whipped cream) and mix well with the fork.
- Microwave for 30 seconds to 1 minute and 30 seconds, stopping to check at 30 seconds and then after every 10 seconds until the cake is puffed and just set, but still looks sticky on top. (Undercooking is better than overcooking, in my opinion.)
- Top with whipped cream if you like and eat right away.
Photo credits: iStock (top); Catherine Newman (bottom).