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I have to be honest and admit that I couldn’t decide which flavour to make, so I made both this chocolate recipe and a lemon mug cake. I still can’t decide which one I prefer. Even better, as you see from the photos below, the two flavours go nicely together in a bowl with whipped cream.

The chocolate mug cake is definitely a single portion but it is a rich flavour and an excellent texture. Just follow the cooking instructions, if its too moist on top, keep microwaving in single bursts of 3-5 seconds until you are happy with it. Let it cool a bit before adding whipped cream and grated chocolate. I stuck an unsweetened chocolate button in the cream.

My advice is try both mug cakes, separately or together. I am now on the search for a Keto mug cake for tonight. Forgive me for my gluttony, I’m in lockdown, its freezing here at the moment and I’m still growing. Take care wherever you are.

Prep time: 2 mins| Cook time: 1 min | Servings: 1

Nutrition: Calories 272kcal | Carbs 7g | Protein 9g | Fat 23g | Fibre 4g |Net carbs 3g

Ingredients:

• 2 tbsp almond flour
• 1 tbsp cocoa powder
• 1 tbsp low carb sugar (I used erythritol powdered sugar)
• 1/4 tsp baking powder (I used a gluten-free baking powder)
• 1 tbsp mayonnaise (or you can use sour cream) (I used a vegan mayonnaise)
• 1 large egg yolk (or you can use a full egg, though this will change the texture of the cake slightly)
• 1 tsp water

Method:

• Sift the almond flour and cocoa powder, ensure there are no lumps. Add all the dry ingredients into a mug, mix completely.

• Next add the mayonnaise, egg yolk, and water, stir until all ingredients are well mixed, make sure there are no unmixed ingredients as the bottom.
• Let the batter sit for 1-2 minutes.

• Microwave for around 50 seconds, depending on your microwave.
• Enjoy!!

Note: Although the texture will be a little different, you can use 1 large egg, rather than just the egg yolk if you don’t want left over egg white.

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I am in the mood for desserts at the moment and this recipe met my needs well. It says serves one but I shared it between two of us. The combination of lemon cake and blueberries is a winner for me so I chose that option. This cake is tender, with a delicious lemon flavour-burst. I added lemon zest to the mix. The cooking time was accurate. As the recipe says let it stand before you add toppings. I whisked plant-based double cream until its was thick. A blob of cream on top finished off with a light dusting of lemon zest. It was delicious. Try it and enjoy.

Prep time: 3 mins| Cook time: 2 mins | Servings: 1

Nutrition: calories 240 | fat 9.9g | carbs 8.6g | fibre 1.2g | sugar 1g | net carbs 7.4g

Ingredients:

• 1 egg, regular size
• 4 tbsp almond flour
• 1/2 tsp baking powder
• 1 1/2 tbsp erythritol (I used erythritol gold)
• 2 tbsp lemon juice

Optional:

• 1 tsp lemon zest 
• 2 tbsp blueberries -fresh or frozen

Serving ideas:

• 1 tbsp double cream (I used a plant-based double cream)

Method:

• In a small mixing bowl, whisk together egg, almond flour, baking powder, erythritol, and lemon juice to form a cake batter.
• Add in some optional ingredients now, if using, like lemon zest or blueberries.
• Transfer the batter into a microwave-safe mug. Your mug cake is going to rise and double in height so make sure the mug you use is high enough to avoid the mug cake batter to overflow in the microwave.

• Microwave on high power (800w) for 90 seconds. 
• Remove from the microwave, allow to cool for 2 minutes before eating and adding any toppings.
• Enjoy directly into the mug or unmold on a plate and half the recipe to share!

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When you first read this recipe it looks quite complex. I have grouped the ingredients together based on the different steps in the method. I needed to do this to make sure I didn’t leave anything out. The cake itself is easy to mix. It is important to use the right size of sheet pan. The frosting needs very strong whisking which I did by hand. Next time I would use an electric hand mixer with a balloon whisk. As always, if you are adding xanthan gum sieve it in small amounts and whisk with each addition or it will get very lumpy.

This cake is a real favourite, moist and truly delicious. it makes twenty portions and is very rich. We have kept it in the fridge and are having it for dessert every night.

The recipe doesn’t give any information on freezing the cake. However, I am going to try freezing some of it as I think this will be ok if packaged properly. We intended to gift some of it to my mother and sister but they are in an area where a Covid variant has been found so they have to stay at home until tested. I guess we could leave some wrapped at their front door but its hardly essential travel. Such is normal life at the moment. Cake always helps, doesn’t it!

Prep time: 15 mins | Cook time: 30 mins | Resting time: 1 hour | Servings: 20

Nutrition per serving calories 230 | fat 20.3g | carbs 5.9g | net carbs 2.8g | fibre 3.1g | protein 5.8g

Ingredients:

Cake:

• 2 cups almond flour
• 1/3 cup coconut flour
• 3/4 cup swerve sweetener (I used erythritol)
• 1/3 cup unflavoured whey protein powder (I used egg white protein powder)
• 1 tbsp baking powder (I used a gluten-free baking powder)
• 1/2 tsp salt

• 1/2 cup butter (I used a lactose-free butter)
• 1/2 cup water
• 1/4 cup cocoa powder (make sure you sieve this in to get rid of lumps)

• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup double cream (I used a plant-based double cream)
• 1/4 cup water

Frosting:

• 1/2 cup butter (I used a lactose-free butter)
• 1/4 cup cocoa powder (Sieve it into the mix)
• 1/4 cup double cream (I used a plant-based double cream)
• 1/4 cup water
• 1 tsp vanilla extract
• 1 1/2 cups powdered swerve sweetener (I used Swerve)
• 1/4 tsp xanthan gum (I used half a teaspoon as it was liquid)
• 3/4 cup chopped pecans

Method:

• Preheat the oven to 160C (365F / 143C F). Grease a 10 x 15 inch baking tray, with butter/oil.
• In a large bowl, mix together the dry ingredients: almond flour, coconut flour, sweetener, baking powder, protein powder, and salt. Ensure there are no lumps.

• In a pan over a medium heat, combine butter, 1/2 cup water and cocoa powder, stir together until melted. Bring to a boil, then remove from heat
• Next, add the butter/cocoa mixture, eggs, vanilla extract, double cream, and 1/4 cup water to the dry ingredients. Mix until well combined.

• Spread the batter into the prepared baking tray.
• Bake for around 15-20 minutes, until the cake is set and a skewer/knife inserted in the centre comes out clean.

• Whilst the cake is baking, prepare the frosting. In a pan combine butter, cocoa powder, and 1/4 cup water. Bring the mixture to a simmer, stirring until smooth.
• Add the vanilla extract, and stir. Then, add the sweetener 1/2 a cup at a time, stirring continuously to dissolve any lumps. Finally, whisk in the xantham gum.
• Pour the frosting over the warm cake, and sprinkle with pecans.
• Let the cake cool for around 1 hour, until the frosting is set.

• Enjoy!!

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