Low-carb chocolate mug cake

I was feeling experimental yesterday so I decided to try out a microwave cake. This was an old favourite in the pre-LCHF Roxy Kitchen household (although back then it was a syrup sponge with custard), so I had a go at a low-carb version.

Makes 1 large mug cake (carbs = 6 g)

Ingredients:
20 g butter (unsalted)
1 egg
10 g 85% (or higher if you like) chocolate
10 g almond butter (about 1 heaped tsp)
30 g ground almonds (about 3 tbsp)
1/2 tsp baking powder
1 tsp 100% cocoa powder
Pinch of salt

Place the butter in a large mug (or small cereal bowl) and microwave for 10 – 20 s until the butter has melted. Break up the chocolate and add to the butter. Microwave for a further 10 s and stir until the chocolate has melted. Add the egg and mix well. (At this point you could also add some sweetener/sugar/honey/syrup if you like)

Now add the rest of the ingredients and mix thoroughly. Place in the microwave for about 90 s (ours is a 900 W), or until the cake is springy to the touch (and doesn’t squelch when you prod it).

Serve immediately, with lashings of cream!

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Sugar-free* chocolate pots

Sometimes you just need a little treat. These little chocolate pots certainly fulfill the brief, and at a mere 7 g of carbs per pot, they can certainly be incorporated into a low-carb regimen.

(*My pedantic husband has pointed out that these are not, in fact, sugar-free. So, in the spirit of correctness, let the record show that bananas and chocolate do contain sugar.)

Mixture fills approx. 7 x 60 ml espresso cups

Ingredients:
250 ml double cream
1 small banana
40 g (about 1 heaped tbsp) crunchy almond butter
1/4 tsp vanilla powder
1/4 tsp salt
100 g dark chocolate (I used 85%, but by all means go higher!),
100 g unsalted butter, cubed

Chop up the banana and mash well with a fork. Place the cream, banana, almond butter, vanilla and salt in a pan and heat gently, stirring frequently, until you start to see tiny bubbles forming.

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Take the pan off the heat and add the chocolate and the butter. Stir well until the chocolate and butter have melted and everything is mixed together. You shouldn’t need to heat the mixture again to melt everything, just be patient and keep stirring! Have a taste of the mixture and add more salt if the chocolate flavour doesn’t “pop” enough. At this point you can blend the mixture so that it is completely smooth, but I like the added texture of the occasional bit of crunchy almond. Divide the mixture into espresso cups or small ramekins (but bear in mind the finished product will be very rich, so only a small amount is needed per serving).

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Place the cups in the fridge until the chocolate has set. This should only take a couple of hours, but you can prepare them in advance and leave them in the fridge for a couple of days (if they last that long). They take on a lovely fudge-like texture after 24+ hours in the fridge, yum. Enjoy!

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