I did a lot of mug cake research over the weekend. I really wanted to try the pumpkin one I found on the IBIH blog. I altered some things, and I thought it would be really good with cream cheese icing. It was amazing! It was one of the most delicious keto things that I've made so far. I can't believe I didn't eat both servings. I used NOW brand erythritol this time, and it worked wonderfully. It's quite a bit cheaper than Swerve, so I may convert permanently. It is still a little early to tell though.
Pumpkin Spice Mug Cake
2 servings
Serving Size: 1 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
Serving Size: 1 mug cake
Ingredients
For the mug cake:
- 2 Tbsp butter
- 1 egg
- 2 Tbsp unsweetened vanilla almond milk or water
- 2 Tbsp granulated sugar substitute
- 1/4 cup almond flour
- 1.5 Tbsp coconut flour
- 1/4 cup pumpkin puree
- 1/2 tsp baking powder
- pinch of salt
- 1/2 tsp pumpkin spice (I think I will add more next time) I made my own pumpkin spice which contained:
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
- Pinch of pumpkin spice
Directions
- For the mug cakes:
- Melt the butter in a microwave safe bowl. Add the egg, tea, sugar substitute, almond flour, coconut flour, pumpkin puree, baking powder, nutmeg, cinnamon, and pinch of salt. Stir well and divide between two mugs or 4 paper baking cups. 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 whipped cream.
- For the icing:
- Combine the cream cheese and sweetener and beat until smooth. Then add the heavy cream, vanilla, and spice and beat until combined and smooth. Slather on the icing and enjoy.
Nutrition
Approx nutrition info per serving: 403 calories, 34g fat, 4g net carbs, 7g protein
The mug cake was so scrumptious! I'm really glad it turned out so wonderfully because I had never made pumpkin spice before. I made my own recipe based on 4 or 5 that I saw on the web. I also wasn't sure if a big pinch was too much for the icing, but it was delectable. I might add 1 tsp to the mug cake next time instead of 1/2 tsp and see how that works out. I will definitely be making this again, especially since I have plenty of leftover pumpkin. I might try it with cinnamon whipped cream next time, but honestly I can't imagine anything better on this cake that cream cheese icing. I really can't believe it is low carb. It tastes just like a spice cake. I have a spice cake written down for my cheat week after my brother's wedding, but I don't even need to do that now. This recipe satisfies all my spice cake cravings.
Up next is lunch. I'm going to include my husband's rub recipe he used for the smoked pork. I also picked up some sugar free low carb BBQ sauce last night, and I'm really happy with it. It's called, G Hughes Sugar Free BBQ sauce Honey flavor, and it's another brand that will become a regular in my house. It's sweetened with sucralose (splenda), but I don't really notice an aftertaste. At 2 carbs and 10 calories a serving I'm very happy with it. The Stubb's sauce we had before had 12 carbs a serving.
Up next is lunch. I'm going to include my husband's rub recipe he used for the smoked pork. I also picked up some sugar free low carb BBQ sauce last night, and I'm really happy with it. It's called, G Hughes Sugar Free BBQ sauce Honey flavor, and it's another brand that will become a regular in my house. It's sweetened with sucralose (splenda), but I don't really notice an aftertaste. At 2 carbs and 10 calories a serving I'm very happy with it. The Stubb's sauce we had before had 12 carbs a serving.
Pork Rub
Ingredients
Directions
- 1/4 cup granulated sweetener
- 3 Tbsp paprika
- 2 Tbsp kosher salt
- 1 Tbsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground mustard
- 1/2 tsp ground ginger
- Pinch of cayenne
- Plenty of yellow mustard to coat the pork
Directions
- Combine all the spices
- Put the pork in a large plastic bag
- Coat the pork in mustard
- Add the spices and coat the pork
- Let it marinade for 12 hours or at least overnight
- Smoke the pork until it reaches 160 degrees
- Take the pork out of the smoker, wrap it in foil and return to smoker
- Continue to smoke pork until it reaches 200 degrees
- Pull apart
- Enjoy!
All in all it's been a pretty good keto day. I'm going to try to cut down on the keto treats for a couple of days, so that I can have more vegetables to fill up my carb allowance. I have such a sweet tooth though. I also want to do some more mug experiments, so we'll see how things go.
So I couldn't wait to do some more mug cake research. I wanted to try to make a carrot cake. There wasn't a recipe that jumped out at me on the web, so I decided to try to come up with my own based on the pumpkin and blackberry one I've already tried. It came out pretty descent. It needs some tweaking, but I'm pretty happy with it so far. I'm going to post the recipe until I come up with a better one. It's definitely edible. I was going to save the rest for tomorrow, but I ate it all trying to figure out what I needed to do differently next time.
So I couldn't wait to do some more mug cake research. I wanted to try to make a carrot cake. There wasn't a recipe that jumped out at me on the web, so I decided to try to come up with my own based on the pumpkin and blackberry one I've already tried. It came out pretty descent. It needs some tweaking, but I'm pretty happy with it so far. I'm going to post the recipe until I come up with a better one. It's definitely edible. I was going to save the rest for tomorrow, but I ate it all trying to figure out what I needed to do differently next time.
Carrot Mug Cake
2 servings
Serving Size: 1 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
Serving Size: 1 mug cake
Ingredients
For the mug cake:
- 2 Tbsp butter
- 1 egg
- 2 Tbsp granulated sugar substitute
- 1/4 cup almond flour
- 1/2 Tbsp coconut flour
- 1/4 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
- Pinch of pumpkin spice (optional)
Directions
- For the mug cakes:
- Melt the butter in a microwave safe bowl. Add the egg, tea, 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, vanilla, and spice and beat until combined and smooth. Slather on the icing and enjoy.
Nutrition
Approx nutrition info per serving: 370 calories, 34g fat, 3.5g net carbs, 7g protein
I went way over today because of the carrot cake, but I made some fascinating revelations. I think the cake would be good with some nuts. I also think I should put in a full tablespoon of coconut flour and add 1 tablespoon of almond milk. I also like my cake really spicy, so I might try adding more sugar and spice next time (3 Tbsp swerve, 1/2 Tbsp spice). My husband doesn't have much of a sweet tooth, but I got him to try it and give me some criticism. He suggested upping the carrots, but he did say he liked the texture more than the pumpkin cake. I was very excited about that compliment since I devised the carrot mug on my own. I included the recipe for the cream cheese icing I prefer. I tried one with this cake that used more heavy cream, but I didn't like it as much. Well tomorrow is another day. I may try to stay way under on calories since I have splurged the last couple of days with the cakes. I'm making snickerdoodles on Thursday though, so one day won't kill me.