BalmyD wrote: »

teruma wrote: »

The recipe for the Peanut butter Mug Cake: https://lowcarblovelies.wordpress.com/2015/08/31/flourless-peanut-butter-mug-cake/

I just tried this one and I can vouch for its deliciousness. Mine was a little tough because I microwaved too long, but it really was like I was eating cake. I wonder how it tastes cold.

The low-carb microwave mug cakes I've made go tough & dry the cooler they get. I find it's a race to eat them before they turn cardboardy, particularly the ones containing protein powder.

Damn good cure for cake cravings though (which I don't get so often nowadays, thank goodness), particularly when you work out the perfect cooking time for your microwave (and eat it real fast!).

I occasionally do a buttery vanilla micro sponge and either split it and fill with Walden Farms calorie-free jam & whipped vanilla cream, like a Victoria Sponge, or I make a casein 'custard' to pour over it (if in using the 'custard' I'll sometimes pop a dollop of Walden Farms calorie-free caramel, chocolate or maple syrups or jam in the bottom of the mug).

I do a chocolate 'mousse-cake' with 1 egg, 1-2 tbsp raw cacao, a scoop of chocolate protein powder, stevia, some almond milk to loosen to cake batter thickness, and a bit of butter or cream if I have enough fat/calories left. If not I sometimes add some butter extract. I like it gooey but you can cook it longer for a firmer cake texture.