My mug research continued today. However, it wasn't very successful. I tried out this cinnamon roll mug cake recipe. It tasted alright, but it was hard to roll up and it completely crumbled when I got it out of the microwave. It definitely didn't look like the picture. I was skeptical when I saw that it had no butter or egg. I thought the applesauce might hold it together, but it didn't. I microwaved it for 1 minute, but it definitely wasn't done, so I added 15 seconds. It looked somewhat promising, but it fell apart everywhere and it was still doughy. I'm not sure if I didn't microwave long enough or if I microwaved too long. Maybe it just isn't that great of a recipe when you substitute in almond flour and coconut flour. Oh well it was still good, but I don't think I'll be making it again. I'm going to include the recipe for reference and so that I can document my failed attempts. It's not all rainbows and butterflies trying to discover keto treats. I will also update if I find a better cinnamon roll or if I create my own.
I'm making an awesome dip for dinner later. My husband just requested spicy chicken, so I'll be on the hunt for some special seasoning recipe on the web too.
Update - I found a much better cinnamon roll recipe and it is below. I think the other one probably just needed an egg.
I'm making an awesome dip for dinner later. My husband just requested spicy chicken, so I'll be on the hunt for some special seasoning recipe on the web too.
Update - I found a much better cinnamon roll recipe and it is below. I think the other one probably just needed an egg.
Cinnamon Roll
1 egg
2 T coconut flour
2 T melted butter
2 T Erythritol or Swerve
1 T water or heavy cream or almond milk - I used HWC
1/4 tsp baking soda
1/4 tsp cream of tartar
¼ tsp vanilla
1 tsp psyllium husk - I didn't have any, but I'd like to try it
Cinnamon filling:
1 T butter
1 T Erythritol
1/2 tsp cinnamon
Glaze:
1 T powdered swerve and 1/4 - 1/2 tsp almond milk
Just mix until you reach the consistency you want
or
3 T HWC
2 T Swerve
Splash of vanilla
Combine cream and swerve, heat on stove top until bubbly and slightly thickened. Stir in vanilla. Pour over roll.
2 T coconut flour
2 T melted butter
2 T Erythritol or Swerve
1 T water or heavy cream or almond milk - I used HWC
1/4 tsp baking soda
1/4 tsp cream of tartar
¼ tsp vanilla
1 tsp psyllium husk - I didn't have any, but I'd like to try it
Cinnamon filling:
1 T butter
1 T Erythritol
1/2 tsp cinnamon
- Mix filling ingredients together, then microwave it for 30 seconds. Set it aside.
- Mix the dry ingredients, mix the wet, and then mix them all together.
- On a piece of wax paper, form the “dough” into a long strip. Spread the cinnamon mixture over it.
- Roll it up like sushi! Then stick it in the freezer for 10 minutes.
- Cut it into thirds, stick it in a small dish. Microwave for 60-90 seconds and top with glaze.
Glaze:
1 T powdered swerve and 1/4 - 1/2 tsp almond milk
Just mix until you reach the consistency you want
or
3 T HWC
2 T Swerve
Splash of vanilla
Combine cream and swerve, heat on stove top until bubbly and slightly thickened. Stir in vanilla. Pour over roll.
The recipe below was my first attempt, but it lacks an egg so I'm guessing that is the main problem. It was always really crumbly. It still tasted good though, and it was much more like a crummy biscuit that a cake like roll.
Serves: 1 large serving
Ingredients
Directions
This recipe crumbled on me, but it still tasted like a cinnamon biscuit. It definitely wasn't all I hoped for. Give it a shot. You might have better results than me. It's worth it if you need a cinnamon sugar fix.
Nutrition with almond and coconut flour: Calories 196, Fat 17g, Net Carbs 6g, Protein 5g
Serves: 1 large serving
Ingredients
- 1 tablespoon erythritol, divided
- ¼ teaspoon ground cinnamon
- ¼ cup almond meal
- 1 tablespoon coconut flour
- ½ teaspoon baking powder
- pinch salt
- 1 tablespoon applesauce or butter
- ⅛ teaspoon apple cider vinegar
- 1 tablespoon almond milk
Directions
This recipe crumbled on me, but it still tasted like a cinnamon biscuit. It definitely wasn't all I hoped for. Give it a shot. You might have better results than me. It's worth it if you need a cinnamon sugar fix.
- In a small bowl or mug, combine ½ tablespoon erythritol or sugar with the cinnamon and set aside.
- In a mug, combine the flour, baking powder, and salt. Add in the applesauce or butter, apple cider vinegar, almond milk, and ½ tablespoon sugar or erythritol and stir until completely combined and all the flour is incorporated. Turn the dough out onto a lightly floured surface and knead 2-3 times, or until it comes together. Flatten the dough into a rectangle that is 2-3 inches wide and as thin as you can make it, about ¼ inch thickness. Sprinkle the cinnamon sugar over the dough, leaving a border around the edges. Carefully roll the dough up from the short side and place back in the mug. Microwave for a minute to a minute and a half, until risen and solid but not tough.
- Optional glaze: combine 1 tablespoon powdered sugar with ¼-1/2 teaspoon almond milk and whisk until smooth. Drizzle over the cooked cinnamon bun.
Nutrition with almond and coconut flour: Calories 196, Fat 17g, Net Carbs 6g, Protein 5g
I was a little upset that the cinnamon roll didn't turn out, so I decided to try to tweak the carrot cake recipe. The changes worked beautifully, so I'm going to update the carrot cake recipe. It really is a thing of beauty compared to the first attempt. It is a little spicy and full of carrots, but that is how I like it.
Carrot Mug Cake
Ingredients
For the mug cake:
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp all spice
1/4 tsp cloves
For the Icing:
Directions
For the mug cakes:
For the icing:
For the mug cake:
- 2 Tbsp butter
- 1 egg
- 3 Tbsp granulated sugar substitute
- 1/4 cup almond flour
- 1 Tbsp coconut flour
- 1 Tbsp unsweetened vanilla almond milk
- 1/3 cup shredded carrot
- 1/2 tsp baking powder
- pinch of salt
- 1 tsp pumpkin spice mix:
1 tsp ginger
1/2 tsp nutmeg
1/4 tsp all spice
1/4 tsp cloves
For the Icing:
- 2 oz cream cheese
- 2 Tbsp granulated sugar substitute
- 2 Tbsp heavy cream
- 1/4 tsp vanilla extract
Directions
For the mug cakes:
- Melt the butter in a microwave safe bowl.
- Add the egg, almond milk, sugar substitute, almond flour, coconut flour, shredded carrot, baking powder, pumpkin spice, and pinch of salt.
- Stir well and divide between two mugs.
- Microwave for one minute.
- Test and microwave for another 30 seconds if necessary. If still not firm, try another 30 seconds, but be careful not to overcook.
- Cool slightly before topping with icing.
For the icing:
- Combine the cream cheese and sweetener and beat until smooth.
- Then add the heavy cream and vanilla and beat until combined and smooth.
- Slather on the icing and enjoy. I cut my little cupcakes in half so I could put icing in the middle.
Nutrition:
Serves 3 small cupcakes
I serving: Calories 233, Fat 18g, Net Carbs 3g, Protein 5g
Serves 3 small cupcakes
I serving: Calories 233, Fat 18g, Net Carbs 3g, Protein 5g
Spinach + Artichoke Dip
Ingredients
Directions
- 1 cup of frozen spinach
- 1 14 oz can of quartered artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 cup mozzarella
- Fresh shredded Parmesan (optional)
- cherry tomatoes (optional)
Directions
- Heat spinach and drain
- Drain and chop artichoke hearts
- Heat cream cheese in microwave for 1 minute until soft
- Combine all ingredients and stir
- Sprinkle some mozzarella on top
- Put under the broiler for 5 minutes or until the cheese is golden brown
- Garnish with fresh shredded Parmesan and cherry tomatoes
- Serve hot with pork rinds
Nutrition:
Serves 6
1 serving: 202 calories, 17g fat, 5g net carbs, 6g protein,
Serves 6
1 serving: 202 calories, 17g fat, 5g net carbs, 6g protein,
The dip was magnificent! It was hard to stop eating it. It was the only thing with carbs for dinner though. My husband made ribs with the pork rub I've already posted. Tomorrow I am going to try a mashed cauliflower recipe and snickerdoodles. I'm so full and happy now it is hard to think about all the wonderful keto food I get to eat tomorrow.