Gingerbread-chocolate flax seed mug cake

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.

Then let your cake batter just sit there for about 5 minutes. This ensures that the flax has time to puff up a little and the batter will get a little bit thicker.

Now if you think it’s necessary, add some water if the batter is too thick. I didn’t need any water in my batter.

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.