Chocolate Gingerbread Mug Cake

Happy Friday! I wanted to share with you guys one of my favorite mug cake recipes. It’s moist, decadent and smells like heaven! I know people usually go for spiced cookies/cakes to warm themselves up in the winter. Since I’m a homebody, the outside world has little to no effect on my eating preferences. If you’re the same as me, and you’re craving something gingerbread-y in the middle of July, you go ahead and make it!

Recipe is fairly simple and takes around 5-7 mins to prepare. You can use your favorite giant mug, a ramekin or even a bowl. I bought a couple of small casserole dishes from Daiso a little over a year ago (for just AED 7.00!).  The quality is amazing and they come in a few different colors.

Mug cake:
– 85g almond flour
– 50g golden monkfruit sweetener*
– ½ tbsp ground cinnamon
– ½ tsp ground nutmeg
– 1 tbsp unsweetened cocoa powder
– 15g fresh grated ginger*
– 2 eggs
– 50g heavy cream 
– 15g unsalted butter, melted
– ½ tsp vanilla essence
– ½ tsp baking powder
– Pinch of sea salt

*Note: Feel free to use any sweetener you like. I found that golden monkfruit works amazing for this recipe. Also If you can’t get your hands on fresh ginger, use ½ tbsp of ground ginger. It won’t be as potent, but it will lower the net carbs count by 1g (if that helps).
Chocolate Sauce:
-50g heavy cream
-1 tbsp Pyure Stevia
-3 squares of Lindt 90% Cocoa Supreme Dark Chocolate

Note: The amount of heavy cream you use will determine the thickness of the sauce. I used Pyure Stevia (stevia w/erythritol blend) because I found that adding monkfruit will make the sauce crystallize as soon as it cools down. The sauce turns into a glaze of some kind. It does taste wonderful, but I felt like it’s something to keep in mind.

This is what it looked like when I added monkfruit to the chocolate sauce mix.
And this is when I used Pyure Stevia.

Directions for making the cake:

  1. Sift all the dry ingredients over a bowl to eliminate lumps
  2. Add the wet ingredients and grated ginger to same bowl
  3. Whisk until the mixture becomes uniform
  4. Divide the batter between 2 mugs/ramekins.
  5. Microwave for 90 seconds.

Directions for the chocolate sauce:

  1. Heat the heavy cream in a sauce pan over medium heat.
  2. Add the sweetener you decided to go with
  3. Turn the heat off when you notice the cream bubbling up from the sides.
  4. Add the dark chocolate squares and keep stirring until you get a smooth mixture.
  5. Add a tbsp of heavy cream if the sauce appears too thick.

And lastly, pour the sauce over the cakes. Grab a spoon and enjoy!

Oh Lord..

Easy, right? I’ll try making a keto-friendly salted caramel sauce to go with this particular mug cake recipe. I’ll be updating this post if it turns out good.

A few things to keep in mind before attempting this recipe is that it’s got a high calorie density and quite a lot of carbs. It’s definitely not for everyday consumption because she thicccc. You need to plan your meals ahead so you don’t go over your daily macros/calories allowance.

Calories & Macros:

Calories649 kcal
Net Carbs10.5g
Calculated using Carb Manager app

A good portion of the calories and carbs come from the chocolate sauce. If you’re going to skip it, then a single mug cake will have 470 kcal and 7g net carbs. Another way to cut these numbers in half is to share it someone else.

Do let me know if you try this recipe. Until next time my loves!

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