Cookies & Cream Keto Brick Filled Mug Cake
On their own, mug cakes are great. However, add in a soft filling and it makes it that much better. This is a simple treat that can be left as is or decked out with syrups, nuts, chocolate chips, or even a scoop of your favorite low carb ice cream. Note: This recipe won’t yield an overly sweet dessert. Feel free to adjust the sweeteners.
What you’ll need…
- ½ Cookies & Cream Brick
- 2 oz cream cheese
- 1 T almond flour
- 5 drops stevia (or to taste)
In a bowl, heat your brick until almost fully melted*; add cream cheese and finish melting. Add in flour and sweetener then combine to form a dough. Separate into five balls and place in the fridge wrapped in cling wrap or parchment paper. These will need to be fully chilled (firm) to work.
- 3 T almond flour
- 1 T granulated sweetener (or 10 drops stevia)
- 1 large egg (the fresher the better)
- 1 ½ T unsalted butter
- 1 T unsweetened cocoa powder
- ¼ t baking powder
Melt butter in a cup, about 15 seconds, and then add all ingredients except the egg. Mix until fully combined. Add egg and whisk until smooth. Drop in a cream cheese ball in the middle.
*Personally, I use a microwave but you can also do this on a stovetop. If using a microwave, trying to melt the brick and cream cheese together at the start will breakdown the cheese too much.
Microwave for 90 seconds or until the top of the cake is still slightly uncooked — it’ll still continue firming up afterward. Run a knife or spatula to help release it from the mug and turn it onto a plate.
Let it sit for a minute or two and slice in half or just dig in!
Macros (one cake and one cream cheese ball):
Total Carbs: 5g
Net Carbs: 2.6g