Keto/Low Carb Cauliflower Sushi 

Everyone who knows me, knows how I feel about sushi. Eating Keto since the end of April is really making me crave it! A few months ago I tried my first shot at Keto sushi. It tastes incredibly similar to the real thing! All you need to do is grate some cauliflower in place of rice. I hope I can explain how to do this correctly! Please let me know what you think in the comments!

You’ll need:

A fine cheese-grater
A half-head of cauliflower
A bamboo sushi rolling mat
Nori (seaweed wrap)
2 long strips of cucumber
Seasoned, cooked shrimp (I season with garlic powder, sea salt, freshly cracked pepper, cayenne pepper and dried parsley)
Half an avocado, thinly sliced and scooped
Cream cheese
Chopped scallions
Spicy mayo (mayo mixed with sriracha)

Directions:

Grate the half-head of cauliflower into a bowl, then microwave to warm up and let some of the moisture out. 

Let cool just a bit. Meanwhile, lay some nori on your bamboo rolling mat. Note: if the nori has preforated lines on it, make sure those lines and the “lines” of the bamboo roller are parallel to you. This will make rolling much easier.  Spread a thin layer of the grated cauliflower on the nori, making sure to completely cover it. Then, at the very edge of the nori/cauliflower that is closest to you, layer your seasoned shrimp, a strip of cucumber, avocado, a few plops of cream cheese, some green onions, some spicy mayo as compact as you can. 

Then comes the tricky part: grabbing the nori and bamboo mat and rolling it together over itself till you make a roll. This is my 2nd time making these and I had more trouble this time with my nori tearing (probably because I didn’t let the cauliflower rice cool long enough), so don’t lose patience. The end-result is AMAZING!

Low-Carb Chocolate Mug Cake With Chocolate Cream Cheese Frosting

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
1 egg

For the Frosting, You’ll Need:

1 heaping tbls cream cheese
2 tsp Hershey’s Cocoa 100% Cacao Unsweetened Powder
1/2 tsp Swerve sweetener

Directions for Cake:

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. 

I used granulated Swerve; couldn’t find powdered, but it worked out perfectly!

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. 

Mixing!

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.

Those Lilly’s chips are like little bursts of happiness!

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!!