Converting to a low carb lifestyle has had its ups & downs. At the start of our journey, both Scott & I encountered times in which we would have eaten the cardboard box our Amazon goods arrived in, out of sheer desperation. If you would have asked us on Day 4 if this is something we could live with long-term, we would have eaten your first born told you that neither of us thought this is something that would last past Week 1. Barring a small miracle, we likely would have not made it to the end of Week 2 if it weren’t for my personal tenacity and Teutonic nature.
Fast forward to Week 29, and I can easily look at a plate of Christmas cookies and simply shrug my shoulders in deflated enthusiasm. Never in a million years would I have ever thought I could come to this point and, in hindsight, I realize now just how much of a sugar addict I was. Nowadays, I rarely crave sugary or carb-laden foods, but around that special time of the month occasionally, I have a hankering for something other than cheese or salami. A while back, probably about a month into our new lifestyle, I invested in a 48oz bag of Erythritol. It’s a natural sweetener, a sugar alcohol with zero digestible carbs and is often used within the diabetic community. It measures 1:1 like sugar, and tastes practically the same though when eaten in large quantities can cause a bit of stomach upset for some people. Since we eat so little of it in one go, it works well for those times in which we want something sweeter.
The chocolate mug cake below came from a fabulous low carb blogger named Kim, aka ‘Low Carb Maven’. I did make a few adjustments as I wanted it a tad sweeter and boozier more festive, but check out her original recipe. It’s a winner, for sure!
LOW CARB CHOCOLATE BOURBON MUG CAKE
Inspired by Low Carb Maven
– 2 Tbsp of almond flour, sifted
– 1 Tbs of unsweetened natural cacao powder, sifted
– 1 to 1 ½ Tbsp of 1:1 sugar substitute/sweetener (I used Swerve)
– ¼ tsp of baking powder
– 1 Tbsp of mayonnaise
– 1 large egg yolk
– 1 tsp of Bourbon (or water, or another liquor of your choice)
– ¼ tsp of vanilla extract
Sift all dry ingredients into a microwave-safe cup or ramekin. Add egg yolk, mayo, Bourbon and vanilla extract, and mix well with a fork until it’s all incorporated and looks like a thick batter.
Microwave on high for 50-60 seconds.
Top with sugar-free whipped cream or keto-friendly ice cream for a real treat, but the cake itself is pretty tasty as is. Enjoy!
The Hungry Belgian 