Chocolate Gingerbread Mug Cake

Happy Friday! I wanted to share with you guys one of my favorite mug cake recipes. It’s moist, decadent and smells like heaven! I know people usually go for spiced cookies/cakes to warm themselves up in the winter. Since I’m a homebody, the outside world has little to no effect on my eating preferences. If you’re the same as me, and you’re craving something gingerbread-y in the middle of July, you go ahead and make it!

Recipe is fairly simple and takes around 5-7 mins to prepare. You can use your favorite giant mug, a ramekin or even a bowl. I bought a couple of small casserole dishes from Daiso a little over a year ago (for just AED 7.00!).  The quality is amazing and they come in a few different colors.

Mug cake:
– 85g almond flour
– 50g golden monkfruit sweetener*
– ½ tbsp ground cinnamon
– ½ tsp ground nutmeg
– 1 tbsp unsweetened cocoa powder
– 15g fresh grated ginger*
– 2 eggs
– 50g heavy cream 
– 15g unsalted butter, melted
– ½ tsp vanilla essence
– ½ tsp baking powder
– Pinch of sea salt

*Note: Feel free to use any sweetener you like. I found that golden monkfruit works amazing for this recipe. Also If you can’t get your hands on fresh ginger, use ½ tbsp of ground ginger. It won’t be as potent, but it will lower the net carbs count by 1g (if that helps).
Chocolate Sauce:
-50g heavy cream
-1 tbsp Pyure Stevia
-3 squares of Lindt 90% Cocoa Supreme Dark Chocolate

Note: The amount of heavy cream you use will determine the thickness of the sauce. I used Pyure Stevia (stevia w/erythritol blend) because I found that adding monkfruit will make the sauce crystallize as soon as it cools down. The sauce turns into a glaze of some kind. It does taste wonderful, but I felt like it’s something to keep in mind.

This is what it looked like when I added monkfruit to the chocolate sauce mix.
And this is when I used Pyure Stevia.

Directions for making the cake:

  1. Sift all the dry ingredients over a bowl to eliminate lumps
  2. Add the wet ingredients and grated ginger to same bowl
  3. Whisk until the mixture becomes uniform
  4. Divide the batter between 2 mugs/ramekins.
  5. Microwave for 90 seconds.

Directions for the chocolate sauce:

  1. Heat the heavy cream in a sauce pan over medium heat.
  2. Add the sweetener you decided to go with
  3. Turn the heat off when you notice the cream bubbling up from the sides.
  4. Add the dark chocolate squares and keep stirring until you get a smooth mixture.
  5. Add a tbsp of heavy cream if the sauce appears too thick.

And lastly, pour the sauce over the cakes. Grab a spoon and enjoy!

Oh Lord..

Easy, right? I’ll try making a keto-friendly salted caramel sauce to go with this particular mug cake recipe. I’ll be updating this post if it turns out good.

A few things to keep in mind before attempting this recipe is that it’s got a high calorie density and quite a lot of carbs. It’s definitely not for everyday consumption because she thicccc. You need to plan your meals ahead so you don’t go over your daily macros/calories allowance.

Calories & Macros:

Calories649 kcal
Net Carbs10.5g
Calculated using Carb Manager app

A good portion of the calories and carbs come from the chocolate sauce. If you’re going to skip it, then a single mug cake will have 470 kcal and 7g net carbs. Another way to cut these numbers in half is to share it someone else.

Do let me know if you try this recipe. Until next time my loves!

Stuffed Fathead Paratha

Wish there were more of these!

Hey there! I know I’ve neglected this blog for the longest time but I plan on making up for lost time. None of us have been able to set foot in a restaurant (for obvious reasons) which meant there wasn’t any food or aesthetic to critique. On the bright side, I’ve become quite the quarantine chef! And that’s why I will be using this platform to share all the successful low carb/keto recipes I’ve tried over the last six months. I know how difficult it can be keep up with all the dos and don’t when it comes to going on a diet that puts a lot of restrictions on what goes into your body. But trust me, there are so many ways to cope and healthier (and delicious!) alternatives to everything you feel like you’ve been missing out on. I hope this site inspires you to get into a LCHF or ketogenic diet or motivates you to keep going if you just started.

So, I’ve been trying to recreate a low carb version of cheese naan, but ended up with something with an entirely different texture and taste. I’ve shared my attempts on my Instagram. I tried the classic coconut flour and psyllium husk combination but it just wasn’t doing it for me. Luckily my insta-habibis agreed that I should try again using fathead recipe and see where it goes.

It tasted nothing like the cheese naan I was craving, but these amazing stuffed parathas/rotis were born. If you have all these ingredients, you’ve got to make this TODAY!

•200g almond flour
•1/2 tbsp himalayan salt
•1/2 tbsp baking powder
•1 tbsp monkfruit sweetener
•2 eggs
• 2 tbsp melted ghee (plus an additional tbsp when kneading the dough)
•3 crushed garlic cloves (to be mixed with the melted ghee)
•150g shredded mozzarella for the dough, 50-70g for the stuffing.
•2 tbsp cream cheese
1. In a bowl, mix the almond flour, salt, monkfruit sweetener and baking powder. If you want the sweetness to be more subtle, try adding 1/2 tbsp of the sweetener instead. Add the eggs and make sure the mixture is unifrom.
2. Melt 2 tbsp of the ghee in the microwave (it should take about 30-40 seconds). Mix the crushed garlic cloves in and then add to rest of the mixture.
3. Microwave the shredded mozzarella and cream cheese for 60-90 seconds in a separate bowl.
4. Combine everything and keep aside an additional tbsp of melted ghee to help you knead the dough because it will be very sticky. Adding a couple of dashes will help you form a smooth dough that’s easier to work with.
5. Divide the dough to 6 parts.
6. Flatten each one in the palm of your hand and stuff with mozzarella, then roll into a ball.
7. Roll them out between 2 parchment sheets. Make sure you don’t over do it, because we want it to be thick enough to hold the stuffing in.
9. Heat up a flat pan/tawa and start cooking the parathas on medium-high.
10. Lightly brush the sides with the remainder of the melted ghee we used earlier. This will make it easier to flip the parathas.

Here’s a quick video to show you how it’s done. I know the highlights and shadows are all over the place, but I’m still working on my quarantine film-making craft.

Before I disclose the calories and macros, please know that these parathas/rotis are H-E-A-V-Y. Definitely not something you should make very often, but an extremely delicious alternative to regular stuffed parathas/naans. It took me roughly 20 minutes to make them. Recipe yields 6 parathas. Macros and calories per paratha are:

Calories330 kcal
Net Carbs3.2 g
Protein29 g
Fat14.8 g
Calculated using Carb Manager

And that’s all there is to it. Let me know if you’ve tried this recipe and feel free to share any tips or tricks of your own. I’m hoping each post would turn into a collaborative space where we can all discuss and share recipe ideas and really learn from each other!

Until next time my loves!