With all my free time, I’ve been cooking lately, and it makes sense that I might want to share my discoveries on a blog. But what really motivated me was a desire to share one particular recipe: the low-carb, often paleo, microwave mug cake.
This is the recipe that started everything. But while I cannot take credit for the original idea, I think it’s fair to say I’ve picked up the baton and run with it.
Generic Mug Cake Recipe:
- 1 egg
- 1.5 tablespoons almond butter (24 grams)
- Appropriate flavor ingredients (see below). In general, this involves 1/3 cup fruit or yogurt (85 grams if you have a kitchen scale), +/- sweetener and spices. I use liquid sucralose as sweetener (which can be bought on Amazon), but sugar, stevia, etc should all be fine.
Directions: mix ingredients together with fork until a smooth batter forms. Pour into microwave-safe mug or small bowl and microwave on high 2-2.5 minutes until fluffy and cooked through. (A future post will address how to optimize the cooking process.)
Below are the relevant flavor ingredients- choose your recipe, add to the egg and almond butter and enjoy!
Banana Nut Bread:
- 1 small banana
- Handful of walnut pieces, mixed in or sprinkled on top before cooking
- 1/4 cup (60 g) plain greek yogurt
- Splash of vanilla extract
- 2 tsp sweetener (sugar, splenda, etc)
- Handful of frozen blueberries, stirred in after the batter is mixed. By adding them still frozen, they won’t turn the batter purple.
- Optional: top with sliced almonds before cooking
Carrot Cake (this made my DH’s night):
- 1/3 cup (85 g) carrot baby food- make sure the only ingredients are carrots and water.
- 2 tsp sweetener
- 1/2 tsp cinnamon
- 1-2 pinches nutmeg
- Splash of vanilla
- Handful of walnut pieces mixed into batter or sprinkled on top before cooking. Would be good with shredded coconut or shredded carrots, too.
- Pulp from about 1 ripe Hachiya persimmon. (These are the persimmons that are slightly pointy on the bottom (vs the wider, flat bottomed Fuyu’s). Hachiya persimmons are not completely ripe until they feel soft like small water balloons. Squeeze out the pulp and try to exclude the skin, which is tannic.)
- 1/2 tsp cinnamon
- Tiny pinch of nutmeg
- Walnuts per your preference
Stay tuned for additional recipes in development, and let me know if there are requests!