Keto Chocolate Mug Cake

KETO CHOCOLATE MUG CAKE

Recipe by: Jenn Jonkman of Hale Holistics

ABOUT THIS RECIPE

A quick fix for a sudden craving, this chocolate mug cake recipe can be whipped up in less than 5 minutes.

This delicious mug cake only takes a minute to cook in the microwave, or ten minutes in the oven.

Top if off with some whipped cream from full fat heavy cream, a little sugar free chocolate sauce, a strawberry, and serve!

The best part is that it's a single serving recipe so you don't have a whole batch sitting in your cupboard to tempt you.

NUTRITION INFO

Total Servings1
Serving Size1 mug cake
Nutrition Per Serving
Calories84
Total Fat7g
Protein5g
Net Carbohydrates5g

INGREDIENTS

1/4 cup almond flour
1 Tbsp cocoa powder
1 Tbsp monk fruit sugar or sweetener of choice
1/8 Tsp salt
1/4 Tsp baking powder
1 egg
3 Tbsp non-dairy milk of choice
1/4 Tsp pure vanilla extract
1 Tbsp Krisda chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350° F (if using oven).
  2. Whisk egg, milk and vanilla with a fork.
  3. Add remaining ingredients, mixing well.
  4. Pour into a small mug or ramekin (oven-safe, if using oven).
  5. Bake for 10 minutes OR microwave for 1 to 1.5 minutes on high.
  6. The chocolate mug cake will look a bit gooey, but it will firm up.

Keto Vegan Granola

KETO VEGAN GRANOLA

Recipe by: Jenn Jonkman of Hale Holistics

ABOUT THIS RECIPE

Who would a vegan be without their Keto friendly granola?

This delicious grain-free granola is a great snack on it's own, but I love to sprinkle it over full-fat greek yogurt. Vegans will want to opt for vegan yogurt substitutes, such as coconut yogurt.

NUTRITION INFO

Total Servings20
Serving Size1/2 cup
Nutrition Per Serving
Calories136
Total Fat12g
Protein3g
Net Carbohydrates0g

INGREDIENTS

1 cup unsweetened coconut flakes
1/2 cup cashews, chopped
1/2 cup walnuts, chopped
1/2 cup almonds, chopped
1/2 cup almonds, sliced
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
2 Tbsp chia seeds
2 Tbsp almond flour
1 Tsp ground cinnamon
1/4 Tsp salt
2 Tbsp extra virgin coconut oil
1 Tsp vanilla extract
1 Tsp molasses
1 Tbsp monk fruit sugar

INSTRUCTIONS

Preheat oven to 300° F.

  1. Line a baking tray with parchment paper and set aside.
  2. In a large bowl combine coconut, cashews, walnuts, almonds, sunflower and pumpkin seeds, chia seeds, almond flour, cinnamon and salt.
  3. In a sauce pan over medium heat, melt coconut oil and add vanilla, molasses and monk fruit sugar.
  4. Pour coconut oil over the granola mixture and use a spatula to evenly coat the granola.
  5. Spread the granola evenly on the baking tray in a single thin layer. Use two baking sheets if necessary.
  6. Bake for 25 minutes, stirring halfway with a wooden spatula. Your grain-free granola is ready when it is golden brown and crisp.
  7. Once the granola is cooled, transfer to a glass preserving jar. It can be stored for up to two weeks.

Keto Vegan Breakfast Brownies

KETO VEGAN BREAKFAST BROWNIES

Recipe by: Jenn Jonkman of Hale Holistics

ABOUT THIS RECIPE

These KetoJennit vegan breakfast brownies are so moist and delicious! Adapted from my favourite chocolate zucchini loaf recipe, it's hard to believe these sinful treats are nutritious.

They come out of the oven looking slightly undercooked, so just trust the instructions.

NUTRITION INFO

Total Servings12
Serving Size1
Nutrition Per Serving
Calories170
Total Fat15g
Protein3g
Net Carbohydrates1g

INGREDIENTS

3 chia eggs, whisked (1 Tbsp chia seeds + 2.5 Tbsp water = 1 chia egg)
1 small zucchini, shredded and moisture squeezed out (approx. 1-2 cups)
1 cup almond flour
1/2 cup cocoa powder
1/2 cup coconut oil, melted
1 Tsp baking powder
1 Tbsp vanilla extract
1/3 cup monk fruit sugar
2 Tbsp Lily's or Krisda chocolate chips, for topping
Dash of salt

INSTRUCTIONS

  1. Preheat oven to 375° F.
  2. Mix all the ingredients together in a large bowl.
  3. Pour into muffin tray. Use silicone muffin tray, or grease a metal tray.
  4. Bake for 15 to 18 minutes. Muffins will still look uncooked when they are finished.