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Chocolate collagen mug cake


Mug cakes are great. you have nothing prepared and get a dessert attack and can go from having no dessert to one dessert in a few minutes! my problem has always been that I have found them to be dry and sometimes a bit funny tasting. Many mug cake recipes call for coconut flour which I don’t use too often unless it’s blended with almond flour. I swear i can taste one grain in a million. In my never ending quest to incorporate more collagen into my diet, I decided to try a flourless mug cake with my favorite chocolate collagen and it was great!


Ingredients

1 egg

1 scoop of chocolate flavored collagen. This is my favorite.

1 scant tbs. sweetener. I used Truvia

1 tbs. unsweetened cocoa. I used hersheys.

1.5 tbs unsalted butter


Place your butter in your mug and melt in the microwave. 30 seconds did the trick for me. Add all of your other ingredients right in the same mug and mix. I used a hand mixer with only one mixing attachment in. I held the mug with one hand and my mixer with the other. It took me about 20 seconds of mixing to make sure everything was incorporated well. Most mug cakes with flours in them are very easy to simply stir together. I found that my version needed a bit of a mechanical hand. The first time I made this the collagen sort of coagulated in the melted butter and was really hard to stir. Electric hand mixer to the rescue! When mixed, pop your microwave safe mug into the microwave for 60 seconds. This was the perfect amount of time for me but your microwave may be more or less powerful than mine. My guess is that it’s different, it’s less powerful. My microwave seems to be powered by the rays of a thousands suns. It’s intense. If after 60 seconds you still see any batter that hasn’t cooked, pop it back into the microwave for 15 seconds. That should do it! Let cool for at least a minute. I usually top mind with a bit of sweetened whipped cream and maybe some sugar free chocolate syrup. I use Choc Zero. You can check them out and save a bit of $ if you use this link. Use the code ketocopy to save 10% off your order.

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Some tips! I use unsalted butter because I like it better. Theres no magic in unsalted butter but when I made it with salted butter it was just too rich. I think it tipped the chocolate flavor a bit too rich and bitter. If you like a salty chocolate dessert then go for it! One of my old favorite chocolates was finished with sea salt and nom nom nom.

I also use a clear mug to cook my mug cake. It’s super fun to watch the cake grow as it cooks in the microwave. I’m 5. I also swirl the melted butter around the inside walls of the mug to coat them with butter. I’m not sure if it actually helps the cake slide up the sides and get a better loft while cooking, but it may. I feel like it does :)

This cake has a very soft texture, more like a soufflé' than a crumbly cake. If you find this cake too wet you can always add a tbs. of Almond flour the next time.


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Nutrition info. I always encourage people to calculate their own nutrition information for any recipe. We may be using ingredients with much different calorie or carb counts. That being said, here is the nutrition information for the mug cake using my favorite brands.

Calories: 312

Fat: 26.5 grams

Carbs: 3.4 Fiber: 2. Net carbs = 1.4 grams

Protein: 17 grams

I topped my cake with a bit of whipped heavy cream and some sugar free chocolate syrup. These additions are not included in the nutrition info above.

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