This is super easy and tasty to do, but since I get lots of questions on IG, I figured I’d add this as a quick recipe.
I use thick cheese slices (usually Tillamook or HEB Natural) so these make nice mini tacos. Provolone is the best, followed by muenster, followed by Monterrey Jack, in my opinion. Cheddar is ok, too, but gets toasty and hard fast–which makes it good for tostadas or “chips”!
Preheat your oven to 400°. Place parchment paper or a silicone mat on a cookie sheet then place your slices of cheese about 1.5 to 2 inches apart so they won’t make 1 giant “tortilla” –or DO, if that’s what you want LOL! I can make 6 “tortillas” or “shells” at a time with my large cookie sheet.
Bake for 5-6 minutes, keeping an eye on them, until nicely browned on the edges. I’ve let the timer ring for an additional minute and *BOOM* tostadas 😆 . So, with that being said: if you want tostadas or “chips, ” bake for an additional 1-2 minutes for a total of 7-8 minutes.
Let your slices sit for about a minute (to prevent them from becoming gooey if they’re scooped up too soon), then transfer onto a paper towel to drain them. Then fill (or top) and serve :).
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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!!
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