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 :).
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!!
Guys. I’m crazy about this Keto Pizza Dip. I’d been thinking about the dip John made for us when he lived here; it was the creamiest, best thing ever. I sorta still remembered the gist of what he did, but I knew he used the stove-top and the oven and ain’t nobody got time for dat!!
It was around 2:30pm when I got home and I was hungry. So I got to work!
This is a really forgiving recipe, as you’ll be able to tell from my ingredients 😆 . It’s very versatile and you can add/omit ingredients as you see fit.
A 2-cup microwave-safe dish (I have an awesome little Anchor Hocking one)
Either 2 slices of cheese of your choice (I used gouda) or 1/4 cup of mozzarella
2 Tblsp. heavy whipping cream
A few dashes of: pepper or peppercorns, garlic powder, Italian Seasoning, and oregano
2 Tblsp. cream cheese, softened
1 Tblsp. sour cream
1 Tblsp. shredded or grated parmesan
A small stack of pepperonis, about 8-10 slices, cut into 4ths
A small bunch of green onions, snipped into thin rings
A good handful of fresh spinach, chopped
1-2 Tblsp. of nacho jalapenos
2 Tblsp. of bacon pieces or bits
2 Tblsp. Fransisco Rinaldi spaghetti sauce (has 3 net carbs and 2 g of sugar)
A handful of shredded cheese (mozzarella, or your choice) for the “topping”
3 additional pepperonis for the “topping”
Place your slices of cheese or 1/4 cup of shredded cheese and heavy whipping cream into your 2-cup bowl. Microwave for 30 seconds.
Mix the cheese/heavy cream mixture and mix in your parmesan.
Then mix in your spices.
Next, stir in your softened cream cheese and sour cream.
Once everything is nice and incorporated, mix in your chopped meats and veggies, making sure to mix well and then “flatten” your mixture with a spoon.
Now, don’t dig in just yet!! Top the “flattened” mixture with a layer of sauce.
Then take your handful of shredded cheese and top the sauce with it (I only had a Mexican Blend on hand, but it worked!).
Top your cheese with the 3 pepperonis and microwave the mix for 1 1/2 minutes. Since microwave ovens vary, check for over-bubbling. You don’t want to burn your dip!
Grab some chicharrones, crispy pepperonis, celery, or even wings and gobble up this ridiculous dip!