A couple of days ago I found some ground flax seeds in the grocery store and decided to buy some. When I got home, I really wanted to try them in a recipe. So I just mixed some things together and made the most delishious, moist and decadent mug cake ever. It honestly tastes better than the protein powder mug cake I have on my blog. Give this recipe a try, you’ll love it whether you are doing low carb or not!
The recipe makes one HUGE mug cake (or actually a bowl cake) or two normal sized mug cakes. All low carb, grain-free, sugar-free and keto-friendly.
What do you need?
1 medium or large egg
100 grams of cottage cheese (I had 5% fat and it was great; you could also use some ricotta or quark – kohupiim in Estonia – instead)
10 grams of dark cocoa powder
20 grams of ground flax seeds
sweetener (I used Huxol liquid)
1/2 teaspoon of baking soda
1 teaspoon of gingerbread spice
10 grams of butter (melted) or oil
How to make it?
First of all, crack the egg in a bowl and whisk it up lightly. Then add cottage cheese and oil/butter and mix well. Now add in all dry ingredients: cocoa powder, gingerbread spice, flax seed meal and baking soda. Mix very well until there are no lumps. Now taste the batter and add sweetener if you think you need it. i added a generous splash of liquid Huxol.
Find 2 mugs or one small bowl that are microwave proof and devide your batter into your dish(es). Microwave for approximately 3 minutes, until the cake is spongey but do not keep it in the microwave for too long, it can dry out.
Eat your extremely moist and amazing chocolate gingerbread mug cake. You’ll be in heaven, trust me!
What about nutrition?
The whole recipe is about 400 kcal, 24 g of protein, 10 g of total carbs (about 5 g net carbs), 29 g of fat.
If divided into 2 mugs, one portion is 200 kcal, 12 g of protein, 5 g of total carbs (about 2,5 g net carbs), 15 g fat.