KetoAim Keto Marvelous Mug Cake – Yellow Cake with Chocolate Frosting

Keto Marvelous Mug Cake – Yellow Cake with Chocolate Frosting 
2 tbsp Butter
1 tbsp Almond Flour
1 tbsp Coconut Flour
1 tbsp Erythritol
1 tbsp Jordan’s Skinny Syrup(White Chocolate or Vanilla)
1 tbsp Sour cream
1/8th (or dash) of Salt
1/4 tsp Vanilla Extract
1/4 tsp Baking powder
1 large Egg

1 Choczero 50% Dark Chocolate Square

1.) Melt butter in a large coffee mug for 30 seconds – 1 minute until it is liquid.
2.) Add all other ingredients(except Choczero), with the egg last so it doesn’t get cooked by the butter. Stir.
3.) Microwave 2:30 minutes.
4.) Place the Choczero on top of the mugcake. Microwave 30 more seconds.

Potential Substitutions:
0.) You can use different flavors of the Skinny Syrups–but it may taste a bit different.
1.) Jordan’s Skinny Syrup replaced with Torani Syrup: The cake will be less sweet but it will work.
2.) No Syrups, just 2 tablespoons erythritol: It’s works, but the cake will have a much stronger cooling taste.
3.) Feel free to mix it up and try different flavors of Choczero. You could also use Lily’s Chocolate or any other keto chocolate. A keto chocolate ganache would also work.

4.) Monkfruit Drops: These can probably replace the Jordan’s Skinny Syrup. Probably about 10 drops of the brand Monk Drops.

Keto Marvelous Mug Cake – Yellow Cake with Chocolate Frosting  Calories Fats(g) Carbs(g) Fiber(g) Sugar Alcohol Net Carbs(g) Protein(g)
2 tbsp Butter 204 24 0 0   0 0.2
1 tbsp Almond Flour 40 3.5 1.4 0.8 0 0.6 1.5
1 tbsp Coconut Flour 30 1 4 2.5 0 1.5 1
1 tbsp Erythritol 6 0 12 0 12 0 0
1 tbsp Jordan’s Skinny Syrup 0 0 0 0 0 0 0
2 tbsp Sour cream 57 5.6 1.3 0 0 1.3 0.7
1/8th (or dash) of Salt 0 0 0 0 0 0 0
1/4 tsp Vanilla Extract 3 0 0.1 0 0 0.1 0
1/4 tsp Baking powder 0.6 0 0.3 0 0 0.3 0
1 large Egg 77 5.3 0.6 0 0 0.6 6.3
1 Choczero 50% Dark Square 40 3.5 6 5 0 1 0
Recipe # 1 Calories Fats(g) Carbs(g) Fiber(g) Sugar Alcohol Net Carbs(g) Protein(g)
Totals 457.6 42.9 25.7 8.3 12 5.4 9.7

Keto Paleo Unsweetened Microwave Almond Butter Cookie

This is a great way to hit that warm cookie craving. Once the recipe cools it produces a crumbly cookie texture. And this recipe is mostly about the texture if you’re not doing sweeteners. 

This recipe bubbles up a lot, so use a bowl instead of a mug to give it room. This is particularly delicious with a chocolate tea, I really like the Stash Chocolate Hazelnut or the Numi Chocolate Puerh. You can also have it with unsweetened almond milk for that cookies and milk vibe.

If you’re still enjoying keto sweeteners you can add a tablespoon of erythritol (or coconut sugar if paleo) when you add the almond butter. You can also sprinkle in keto friendly chocolate chips (like Lily’s or Choczero) after you microwave it to make a chocolate chip cookie. (Not before, they’ll melt and probably even burn.)

KetoAim Unsweetened Microwave Almond Butter Cookie 

  • 3 tablespoons almond butter (make sure ingredients are only almonds)
  • 1 egg yolk
  • 1 tablespoon butter or Ghee for Paleo
  1. Put the butter into a microwave-safe bowl and microwave for about 30 seconds or until the butter is completely melted.
  2. Add the almond butter to the bowl and stir until well mixed.
  3. Separate the egg white and egg yolk, put the yolk into a microwave-safe bowl. I also suggest removing the chalaza(The little white attachments to the yolk) from the yolk to improve the texture. You can carefully pinch them off but you should hold the yolk above your bowl because it might break. If you can’t remove them it’s not a huge deal but it does taste better without.
  4. Use your spoon to scrap down the sides of the bowl and push the “batter” down into the bowl as much as possible.
  5. Microwave for about 1 minute. You’re looking for it to bubble nearly to the top of the bowl. Once you stop the microwave it will continue to rise slightly so don’t let it get quite to the top. Let it cool for a minute or two and as it cools it will form a crumbly texture.
  6. Enjoy!