Tag Archives: lowcarb

Low Carb Chocolate Bourbon Mug Cake

17 Dec

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!

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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!

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Low Carb Mississippi Pot Roast

12 Dec

I know.  Sigh…

I’ve utterly neglected my blog. Again. Have I mentioned I work full-time? It’s an excuse, really, as I’ve had plenty of time watching re-runs of ‘This is Us’ (and who doesn’t LOVE that show?!) or catching up with the Food Network on weekend mornings. I just haven’t really felt all that inspired to write, I guess.

Anyway, I must bring you up to speed with that fact that I am fully converted to the Keto religion. That’s right, we drank the keto cool-aid!

It happened like most things in my household: haphazardly and completely unprepared. Scott had been feeling sideways and came home from a doctor’s appointment suggesting we try keto. I had no idea what the keto diet was all about or what it entailed, but I’m not one for leaving my man in the lurch, so I enthusiastically told him: “Let’s do it, babe!”. And that was that. I was committed in that instant.

It wasn’t until the next day, when I read about it online, that I realized I was dead I was done eating croissants and lasagna. Belgian chocolate, my trusted old friend, it has been nice knowing you… Yelp.

Honestly, I thought that giving up bread, pasta & chocolate would be the toughest part, but that went remarkably easy once my body became sugar-free after about a week. It’s both completely foreign & satisfying to look at a chocolate croissant and have absolutely ZERO cravings or desire for it. Ditto on that plate of baked ziti or that honk of crusty French bread. No. The hardest for me, was to give up fresh fruit. And I occasionally have fond memories of pasta, but I’m not per se craving or desiring pasta anymore. Strange, huh?

We embarked on our keto journey last 22nd June 2018, and 36 pounds lighter later, I haven’t looked back since. Eating sugar-free and mostly carb-free is the new normal for me, and I haven’t felt better. Better yet, in my nearly 6 months of keto-life, I’ve discovered that almost anything can be made low carb. I love to cook and I can easily adapt trusted old favorites to fit our new lifestyle with the help of a carb tracker app I found. If we eat out, most restaurants have low carb options available and/or will generally be happy to accommodate your wishes… you just have to ask if not on the menu. Some creativity with cooking will help you along as well.

The recipe below is a new favorite I found online, and so easy, it should be arrested by the culinary police. You can make it even lower in carb by foregoing the store-bought seasoning packets and creating your own… but at 6 net carbs for a whole serving, it’s just not worth my time.

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MISSISSIPPI POT ROAST

Not sure where this recipe originated, but I’m gonna go out on a limb and say it was in Mississippi… and what a fine State for discovering this gem!

– 3.5 lbs of chuck beef or stew meat

– 1 [16oz] jar of whole pepperoncini peppers

– 1 package of ranch seasoning mix (any kind, approx. 1 oz)

– 1 package of “au jus” or “brown gravy” seasoning (any kind, approx. 1 oz)

– 1 whole stick (8 Tbsp) of grass-fed butter (like Kerrygold, Vital Farms or other good quality brands…)

Brown the meat in a pan, if you desire a bit of a crust, but it’s not necessary. Place roast in your slow cooker and pour pepperoncinis (complete with liquid and all) around your meat. Sprinkle both seasoning packets over the top, and place ½ stick of butter on top of your roast.

Cook on low for 10 hours and magic happens. I promise you, you won’t regret it… JUST. DO. IT.

 

Makes 8 generous servings

Total carbs per serving: 6.1 grams

Net carbs per serving: 6.0 grams

Fat: 56.6 grams

Protein: 46 grams

Sugar: 1 gram

Macros: 73% fat, 3.1% carbs, 23.9% protein

 

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