So called because you make it in a mug. This might seem obvious just by the name, but I didn’t get it until after watching 3 or 4 youtube videos. I swear the room actually got brighter when that light bulb finally went off over my head. “Ohhhhh, MUG cake.” I can be pretty slow sometimes…whomp whomp.
Anyway, for Saturday night’s dessert I was extremely excited to use the almond flour I bought. But it was getting late and I couldn’t figure out what to make, so I finally went with the quick and easy HCG Mug Cake.
I’ve made several “mug cakes” over the past few weeks. I had been following this one recipe for “Worry-free 3 minute brownies.” The ingredients are eggs, stevia, and cocoa powder. Like I said, I’m not too quick sometimes, so I didn’t realize that it was a recipe for “Chocolate Eggs” until my mom told me. It came out okay but did nothing to satisfy my chocolate cake craving.
For Saturday’s mug cake I followed this recipe. OH MY GOD IT CAME OUT SOOOOOOOOOO GOOD.
However, I was kind of pissed, because the recipe online said the cake was only 342 calories, but when I put it into my calorie counter it was 525!! WTF?! I guess it’s because I used whipping cream instead of half and half? Going forward I would use low fat milk. Even still, I was down a pound on the scale the next morning (then up half a pound the next day).
Ingredients (this is how I made it):
2 Tbs Almond flour
1 Tbs Cocoa powder
3 teaspoons Stevia
3 Tbs heavy cream
1 Tbs coconut oil (melted)
1. Mix the dry ingredients in a mug. (I “put” the ingredients in a mug as opposed to actually “mixing” them, which I think is why I ended up with a clump of flour on the bottom of the cake. Whoops.)
2. Add the wet ingredients to the mug.
3. Stir thoroughly.
4. Microwave for 90 seconds or longer depending on strength of microwave. I might have done 2 minutes, I can’t really remember.
5. Eat! I opted to top this one with strawberries, but you could just as easily eat it out of the mug.