I don’t know about you, but I have a horrible sweet tooth. It is so hard to resist yummy treats, especially during the holidays. At the same time, though, buying low carb treats is not something I like to do that often. First, I have no control over what junk they’ve put in that treat. Second, they are expensive!
One solution is to make up my own treats or to make treats I have on hand a bit fancier. For example, I recently discovered Halo Top ice cream (I know, I know, it’s been around a while). But, sometimes I don’t just want plain old ice cream and this particular brand isn’t very sweet tasting.
So, today, I started experimenting with a topping. Something brownies sounded good, and I remember some mug cake recipes and wondered if I could make the mixture a bit more crumbly so it could be used as a topping. This is the recipe I came up with and it is very yummy. You almost can’t tell it is low carb, but I promise it is. However, as with anything where you are using sweeteners, please eat in moderation.
- 1/2 teaspoon coconut oil
- 1/2 teaspoon grass fed butter can use regular if you are on a very tight budget
- 1/2 teaspoon vanilla extract
- 1 1/2 Tablespoons sweetener of choice I used Erythritol
- 1 Tablespoon unsweetened cocoa powder
- 2 teaspoons coconut flour can also mix almond and coconut
- 1/2 teaspoon baking powder
- 2 Tablespoons heavy whipping cream
Melt butter and coconut oil in a ceramic mug in the microwave (mine took 20 seconds).
Add vanilla extract and stir.
In a separate bowl, mix dry ingredients together.
Add heavy whipping cream to mug.
Add dry ingredients and stir. The batter will be fairly thick. A little thicker than the consistency of regular brownie batter.
Nuke for 45 seconds for a 1000-watt microwave oven. Allow to cool for a minute or so and then place on top of low carb ice cream of your choice or place on plate next to the ice cream.
*Optional: You can add an egg for a more cake-like texture and also nuke a bit longer (a minute is a good guesstimate).