Toitumine – Lehekülg 86 – Nourish, Train & Flourish

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.

Without any Instagram filters. I added a knob of butter on top but it was completely unnecessary, it was moist and soft without the butter too.

The inside of the cake. Moist! Even moister than the chocolate cake I have baked for my family before (with real chocolate, wheat flour, butter and sugar). The white spots are cottage cheese pieces.

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.

On Food Fridays I will tell you about everything I ate that day. No matter if it is a good day or not: you will see it all.

First of all I have to say that Friday morning “welcomed” me with not so pleasant numbers on the scales. God knows why. I did have more calories than usual (about 2000 kcal) the day before but that shouldn’t show so soon or ever. Also, my stomach looks like I’m pregnant, it’s all bloated and weird. I’m going to try to cut a bit on protein and try to stay 100% ketogenic for a couple of weeks; fully ketogenic 65-10-25 fat-carb-protein ratio always makes my stomach go flat and feel SO much better.

1st meal: 10.30 AM

an omelett from 3 eggs, 2 large slices of cheese, 2 slices of bacon and 2 teaspoons of flaxseeds
a cup of peppermint tea
about 10 grams of butter

2nd meal: 4.30 PM

150 grams of sauerkraut
300 grams of sült (I really don’t want to translate it as “meat jello” but that’s the official word I guess)
20 grams of butter with 10 grams of dark cocoa and a splash of sweetener

Post-workout snack: 8 PM

1 slice of cheese
2 slices of smoked bacon

All together about 1650 kcal and normal macros.

Next Food Friday in a week!

Rubriik: Toitumine

Gingerbread-chocolate flax seed mug cake