Mugffins (Keto Mug Cake)

Some brave folk can go it all healthy, all the time. My own keto journey would certainly not have been as successful without a few cheats-that-are-not-really-cheats. This is my favourite!

This recipe uses a blend of almond flour, coconut flour and cocoa as the powder base. When you whip up a batch, it’s so easy to make extra portions of the dry ingredients. This means you have a cake mix ready to go, and all you’ll need to add is the egg, vanilla and butter!

The only equipment required is two mugs! And a microwave. And a spoon or two…

Feel free to add any additional flavours you like! Here on the left is some cream and frozen raspberries for a tart explosion, and on the right is a splodge of almond butter for a nutty pocket of goodness. Chopped nuts and cacao nibs are great too!

 

Here’s the nutritional information for one portion of this recipe. Please note this is calculated in Cronometer, as some of the values from Yumprint were a little odd and I wanted to make sure this captured all the ingredients properly.

 

Mugffins (Keto Mug Cake)
Serves 2
Superb low carb comfort food for those pudding cravings and cold nights.
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Prep Time
5 min
Cook Time
5 min
Prep Time
5 min
Cook Time
5 min
The Dry Stuff
  1. 2tbsp Almond Flour
  2. 1tbsp Cocoa Powder
  3. 2tsp Coconut Flour
  4. 1/2tsp Baking Powder
The Soggy Stuff
  1. 1 Egg
  2. 2tbsp Butter, Salted
  3. 1tsp Vanilla Extract
Serving Stuff
  1. 1/4cup whipped Cream
Instructions
  1. Take two mugs. In one mug, melt the butter in the microwave (20-40seconds, keep an eye on it!)
  2. In the other mug add all the dry ingredients and stir to combine well, getting rid of any lumps and aerating the mix.
  3. When the butter is completely melted, tip in the dry ingredients and stir through. Then add the egg and the vanilla and stir until smooth.
  4. Divide batter between the two mugs and add any optional extras (cacao nibs, raspberries, chopped nuts, a splodge of nut butter)
  5. Microwave for 45s to a minute. If you prefer a lava style cake, check earlier and remove whilst the center of the surface is still shiny. If you prefer a fully cooked cake, microwave until the shininess is gone.
  6. To serve, pour cream or dollop whipped cream on top. This will soak into the cake making it moist, rich and puddingy.
Notes
  1. You can premix and portion the dry ingredients and store for an even quicker fix!
k-eat-o http://k-eat-o.com/

Meringue Lemon (hap)Pie

Occasions call for something special, when only the zest will do! This is a yummy take on a lemon meringue pie that you can’t tell is low-carb. It’s a meringue lemon pie as the meringue really is the main filling (I am so biased, it’s my favourite bit!) It’s also the least carby element and can really make a little slice go a long way. 

It really is worth taking the minute or two to line the base of your tin with a liner, or cutting out a circle of baking paper. If you’re going to serve your pie outside of the pan, I recommend add longer strips of baking paper with the ends sticking out. This means you can lift it from the tin without damaging your meringue.

Don’t panic if you lose lemon pips in the filling, or little bits of cooked egg form up- these will be taken out before baking!

The meringue can speak for itself – don’t forget to lick the spoon! (subject to your thoughts on salmonella, of course)

The pie needs to chill out and set for 3-4 hours in the fridge, so make sure you leave yourself enough preparation time if you have an eating deadline!

Here’s the nutritional information for one portion of this recipe. Please note this is calculated in Cronometer, as some of the values from Yumprint were a little odd and I wanted to make sure this captured all the ingredients properly.

 

Low Carb Meringue Lemon Pie
Serves 10
Simply the zest!
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Prep Time
45 min
Cook Time
40 min
Prep Time
45 min
Cook Time
40 min
the crusty bit
  1. 2 cups almond flour
  2. 6 tbsp butter
  3. 1/3 cup granulated sweetener (I prefer an eythritol-stevia blend of about 0.5% stevia)
  4. 1 tbsp lemon zest
the lemony bit
  1. 6 egg yolks
  2. 1/2 cup butter
  3. 1/2 cup lemon juice
  4. 1/4 cup granulated sweetener
  5. 2 tbsp unflavoured gelatin
  6. 1/2 tsp xantham gum
the fluffy bit
  1. 6 egg whites
  2. 1/4 cup granulated sweetener
  3. 1/4 cup powdered sweetener
  4. 1/3 tsp cream of tartar
  5. 1/2 tsp vanilla
  6. pinch of salt
The crusty bit
  1. 1. Preheat oven to 175°C/350°F.
  2. 2. Melt butter in a convenient way, and add to the rest of the crust ingredients in an appropriate sized bowl. Mix together until you have a loose, crumbly dough.
  3. 3. Line your pie tin with a circle of baking paper at the bottom.
  4. 4. Press dough into pan to make an even crust.
  5. 5. Bake for 10minutes in the middle of the oven, and then leave to cool.
The lemony bit
  1. 1. On a low heat, melt the butter in a pan.
  2. 2. Remove pan from the heat and whisk in the lemon juice and sweetener.
  3. 3. Whisk in egg yolks and pop the pan back on a low heat, keep whisking until thickened.
  4. 4. Pour through a sieve to catch any egg whites or pips, then whisk in gelatine and xantham gum.
  5. 5. Set aside until the meringue is ready.
The fluffy bit
  1. 1. Preheat oven to 150°C/300°F.
  2. 2. Add salt and tartar to the egg whites and beat until aerated but still sloppy.
  3. 3. Add vanilla and sweeteners and whisk until stiff.
the exciting bit
  1. 1. Pour filling into base.
  2. 2. Apply meringue mixture on top, dolloping for prettiness.
  3. 3. Bake in the middle of the oven for at least 20minutes, until the meringue is just first.
  4. 4. Chill for 3-4 hours before serving - temptation leads to a sloppy mess!
Notes
  1. On sweeteners- I prefer an eythritol-stevia blend of about 0.5% stevia. If the sweetener available has a higher content of stevia, I'll balance it out proportionally by adding extra Erythritol and then measuring for the recipe. Everyone is different- try out different brands and blends and see what works best for you!
k-eat-o http://k-eat-o.com/