As always, Gerry and her Committee outdid themselves!
This year, the Wine Classic was “Old Hollywood” themed, and as always, I was a nervous wreck about my outfit. I searched two different Goodwills hoping I’d find a good dress to fix up like I did last year, but no luck (instead I found a ton of amazing vinyls!). Jorge took action, measured me, and had Dinah order a dress for me on her Amazon Prime account–which he would reimburse her for. She ended up getting it for me herself, plus a petticoat! It was perfect, and very Audrey Hepburn in Breakfast at Tiffany’s, which I was going for. It was modern enough that–in case I ended up being the only one to dress up–it wouldn’t be too alarming 😆 !
I did some shopping for work on Thursday morning, and ended up finding the perfect earrings, necklace and tiara. I had some shoes to go with it, but they killed my feet immediately, so I ended up wearing my good old speckled wedges, which Gerry said would complement the dress.
I was posted in the Auction Room, and although I didn’t get much time to get out and wander, I got a few photos:
I have to admit: I had a tiny brownie, a tiny cheesecake and a chocolate-covered strawberry. And I have no regrets!
Of course I’d look shiny AF the second I step out into the night’s humidity -_-. And although my feet ached, I had a fabulous time!
I searched all over the place for a great, chocolatey low-carb, Keto-friendly mug cake recipe that didn’t taste like cardboard, and after trying tons of recipes on Pinterest I decided I probably had to make my own. So, after a lot of trials and errors (a lot. And I ate them, because I don’t like wasting ingredients 😳 !), I want to say I created a pretty darn good recipe! (And this is coming from a former sugar-obsessed, carb-aholic! So I know my desserts!) Without further ado, here’s my Low-Carb Chocolate Mug Cake With Chocolate Cream Cheese Icing.
For the Cake, You’ll Need:
A round mug, perhaps about 4 inches in diameter
2 tbls butter
2 tbls almond flour
1 tbls coconut flour
1/2 tsp baking powder
1 pinch or 2 twists of freshed cracked sea salt (or Pink Himalayan Salt)
1 tbs vanilla extract
2 tsps heavy whipping cream
1 tbls Swerve sweetener
1 tbls Hershey’s Cocoa 100% Cacao Unsweetened Powder
1 tbls Lilly’s Dark Chocolate Chips, 55% Cocoa Stevia Sweetened
Melt your pat of butter in your round mug for 30 seconds (you can probably use any mug, but I find the rounder it is, the more evenly it bakes).
Mix your almond flour, coconut flour, baking powder and sea salt into your butter. Then add your vanilla extract, heavy whipping cream, Swerve, Hershey’s Cocoa Powder and your Lilly’s Chocolate Chips.
In my experience, Swerve is the way to go with sweeteners. I’ve tried Stevia and Pure and they were just too bitter.
Stir until well combined, scraping the sides of your mug.In a separate bowl, whisk your egg, then stir it into your mug with your cake mixture until well-mixed, to avoid any white, eggy clumps.
Once it’s all nicely mixed, microwave for 90-100 seconds, depending on your microwave. I’d start with 90 seconds. Mine came out a little soft on one side, like a brownie consistency, but I love my cakes like that so it was perfect for me. Pop it in for 5-10 seconds at a time if you like a firmer cake. Once it’s done, flip your mug onto a plate or cutting board. A few good taps will pop it right out 🙂 .
Directions for Frosting:
In a bowl, mix your cream cheese, Hershey’s Cocoa Powder and Swerve until well-combined.
It took a little bit of elbow-grease to get it all mixed, but when it was done it was perfect.
My girls said it was good, but needed to be chocolate-ier; I like to taste the cream cheese so it was good enough for me, but you can add more cocoa if you need to.
Wait for the cake to cool just a bit and carefully spread your frosting on your cake. As you can see, I was too much in a rush to wait 😆 !!
Please let me know if you try it out in the comments and if it needs any adjustments!!