I have been trying to eat more low carb things recently in an effort to be kinder to my liver. No sugar, very little salt, lower carbs (which turn to sugar). Its not easy when you are a bit of a carboholic!
Potatoes and pasta have always been my favorite thing, and don't get me started on bread. I am quite surprised and amazed at the options that are available out there now for people who are trying to cut back on these things.
Just a few years ago, when I was diagnosed as a type 2 Diabetic this was a lot more difficult! There was not much available that was keto friendly, low carb, or sugar free. I am happy to say that is not the case anymore.
I have been able to find quite a few products in the local grocery stores and online that are very diabetic and keto friendly. I am not sure I could ever embrace totally Keto.
I have been conditioned to watch the fats my whole life, thinking they were super bad for you. And while they aren't that good for you . . . sugar is the real enemy.
.JPG "Low Carb Double Chocolate Mug Cake")
I have found a bread that is very low carb friendly and that actually tastes good! Carbonaut. Their bread is quite nice actually. And they also have hot dog buns, burger buns, etc.
It is a bit pricey, but you can keep them frozen and use only what you need at any given time. Save the regular stuff for the family!
I have been using Swerve sweetener in most of my baked goods. It measures one for one like sugar and is made from totally natural ingredients, produced from natural sources that exist in nature.
.JPG "Low Carb Double Chocolate Mug Cake")
You can even get sugar free, keto friendly chocolate chips. Sweetened with Stevia, which is a natural plant ingredient. They come in dark, semi sweet, and milk chocolates as well as white chocolate and butterscotch. Who knew!!!
I am enjoying discovering these new things and testing them out in recipes such as this low carb double chocolate mug cake recipe which I am sharing with you today!
.JPG "Low Carb Double Chocolate Mug Cake")
I adapted the recipe from one I found in a magazine called Keto Made Easy by the people at Delish. It looked really good and I happened to have everything in my cupboard to make it.
Low carb, keto friendly, fudgy and loaded with chocolate. What more could you want for a bit of an indulgence. The recipe makes enough for one deliciously decadent mug cake!
.JPG "Low Carb Double Chocolate Mug Cake")
WHAT YOU NEED TO MAKE LOW CARB DOUBLE CHOCOLATE MUG CAKE
They are not ordinary ingredients that most people have in their kitchen, but I dare say if you are following a low carb or keto diet you will have them. And if you are trying to watch your carbs, you should have them!
This is a delicious way to have a bit of an indulgent treat without going overboard!
.JPG "Low Carb Double Chocolate Mug Cake")
For one mug cake you will need a microwave safe mug and the following:
- 2 TBS (29g) butter
- 1/4 cup (24g) almond flour
- 2 TBS (13g) cocoa powder, sifted
- 1 large free range egg, beaten
- 2 TBS (23g) sugar free keto friendly chocolate chips (Lily's or Krisda)
- 1 tsp Swerve granular sweetener
- 1/2 tsp baking powder
- pinch salt
- a few chocolate chips to sprinkle on top (optional)
- whipped cream to serve
.JPG "Low Carb Double Chocolate Mug Cake")
I found all of these ingredients at my local superstore. (Loblaws) You can also find them in Sobey's and purchase the online from Amazon and other online retailers that cater to the low carb market.
I took great care to measure everything out in grams to that my UK family and friends could also enjoy this fabulous mug cake!
.JPG "Low Carb Double Chocolate Mug Cake")
HOW TO MAKE LOW CARB DOUBLE CHOCOLATE MUG CAKE
These microwave mug cakes are some of the easiest cakes to make. You simply stir everything together in a microwave safe mug and bake in the microwave for almost instant satisfaction.
If it takes five minutes total (measuring, mixing, cooking) I would be surprised!
I did measure everything into a bowl and mixed it up separately and then put it into the mug to cook, but that is only because I wanted my mug to look neat and not messy. Normally you would mix it all together right in the mug.
Place the butter into a microwave safe mug. Microwave on high for about 30 seconds until melted. Whisk in the cocoa powder, almond flour, swerve, baking powder, salt and beaten egg to combine well. Stir in the chocolate chips.
Sprinkle a few chocolate chips on top. (optional)Cook on high in the microwave for 45 to 60 seconds or until cake is set but still fudgy in the middle. Top with whipped cream and enjoy!
.JPG "Low Carb Double Chocolate Mug Cake")
This was not overly sweet, decadent, fudgy and filled with lovely chocolate flavors. I think when I make it again I am going to add a touch of vanilla extract, but that is only because I enjoy the flavor of vanilla in my chocolate bakes and makes
All in all I give it two thumbs up!
Low Carb Double Chocolate Mug Cake
Yield: 1
Prep time: 4 MinCook time: 1 MinTotal time: 5 Min
Watching your carbs? Now you can have your cake and eat it too!
Ingredients
- 2 TBS (29g) butter
- 1/4 cup (24g) almond flour
- 2 TBS (13g) cocoa powder, sifted
- 1 large free range egg, beaten
- 2 TBS (23g) sugar free keto friendly chocolate chips (Lily's or Krisda)
- 1 tsp Swerve granular sweetener
- 1/2 tsp baking powder
- pinch salt
- a few chocolate chips to sprinkle on top (optional)
- whipped cream to serve
Instructions
- Place the butter into a microwave safe mug. Microwave on high for about 30 seconds until melted.
- Whisk in the cocoa powder, almond flour, swerve, baking powder, salt and beaten egg to combine well. Stir in the chocolate chips.
- Sprinkle a few chocolate chips on top. (optional)
- Cook on high in the microwave for 45 to 60 seconds or until cake is set but still fudgy in the middle.
- Top with whipped cream and enjoy!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
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I can still remember the first time I tried Thai food. We went to a Thai restaurant in Chester with our friends Jo and Colin. For me it was love at first bite!
I thought it was delicious! We all ordered different things and then shared with each other. It was like being at a fabulously tasty mini banquet!
.JPG "Quick & Easy Thai Peanut Chicken")
That's a really happy memory for me. I love Jo and Colin and spending time with them has always been my favorite thing to do. Jo was the housekeeper down at the Manor for the first few years I worked there.
She left there to pursue a career in Chiropody. She and I remain good friends to this day. She and Colin are great people and were very supportive me in the changes I had to make in my life several years ago.
I have been so blessed in being surrounded by good people in my life.
.JPG "Quick & Easy Thai Peanut Chicken")
This recipe I am sharing with you today was adapted from one I found on a blog called Seasons & Suppers. It sounded delicious. I am not sure how authentic it is, but I can tell you it is very tasty!
I did make a few changes to the recipe however. I cut a bit back on the meat and added some vegetables for fiber and color. The last time I cooked something like this someone on my Facebook page said it looked like dog food. I didn't want that to happen again.
.JPG "Quick & Easy Thai Peanut Chicken")
WHAT YOU NEED TO MAKE THAI PEANUT CHICKEN
It looks like a lot, but it isn't really. Simple ingredients put together in the most delicious way.
For the chicken:
- 4- 5 boneless, skinless chicken thighs, or 2 large boneless chicken breasts, cut into bite-sized dice
- 1-2 tsp cooking oil
- 1/2 medium onion, diced
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp salt
- a quantity of loose frozen stir fry vegetables (optional) (you decide how much you want)
.JPG "Quick & Easy Thai Peanut Chicken")
For the sauce:
- 1 tsp ginger paste (or 1/2 tsp freshly grated ginger or 1/4 tsp dried ginger powder)
- 1 tsp Asian Chili garlic sauce, plus more, to taste or Sambal Oelek or Sriracha
- 1 TBS soy sauce, low-sodium recommended
- 1/2 tsp brown sugar
- 1 TBS peanut butter, smooth or crunchy, plus a bit more stirred in at the end, if you like
- 2/3 cup (160ml) full fat coconut milk, make sure you stir or shake it well (you can freeze the remainder of the can to use at a later date)
.JPG "Quick & Easy Thai Peanut Chicken")
To finish:
- 1/2 tsp freshly grated lime zest
- the juice of 1/2 lime
To serve: (all optional)
- Chopped fresh coriander (cilantro)
- Fresh lime wedges for squeezing
- coarsely chopped peanuts
.JPG "Quick & Easy Thai Peanut Chicken")
HOW TO MAKE THAI PEANUT CHICKEN
You will find that if you have all of your ingredients measured and assembled before you start, this simple recipe goes together very quickly!
Heat the oil over medium high in a medium sized skillet. Add the chicken pieces. Cook, stirring frequently, until no longer pink. Add the vegetables if using. Sprinkle with the spices and salt.
Whisk together the chili sauce, ginger paste, brown sugar, and soy sauce. Stir into the chicken and vegetables to combine.
.JPG "Quick & Easy Thai Peanut Chicken")
Stir in the coconut milk and peanut butter. Bring to the boil, then reduce to a simmer and cook, stirring occasionally for 10 to 15 minutes to blend the flavors and make sure the chicken is really cooked through.
Taste and adjust seasoning as required. You may also stir in an additional TBS of peanut butter if you desire and like more of a peanut flavor.
Serve hot and spooned over rice or noodles and garnished as desired.
.JPG "Quick & Easy Thai Peanut Chicken")
This made for a really quick and delicious supper. You can easily double everything to feed more people. I really loved the addition of the vegetables. They added color, fiber and crunch.
I served this with some white basmati. For the smaller family you can buy small pouches of cooked basmati rice which has only two to three servings in them. (Depending on appetites.) I find them to be very handy. Its not easy to cook rice for one or two people, and I hate waste.
All in all I really enjoyed this and it is something I would make again. I thought you would enjoy it too. I didn't sprinkle any chopped coriander on it at the end, but I did use some chopped peanuts and lime juice. Delicious!!
Quick & Easy Thai Peanut Chicken
Yield: 3
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
This quick and easy recipe is incredibly versatile and delicious! I like to serve it with Basmati rice, but it is also good with noodles. If you have everything ready and assembled before you start, this goes together very quickly!
Ingredients
For the chicken:
- 4- 5 boneless, skinless chicken thighs, or 2 large boneless chicken breasts, cut into bite-sized dice
- 1-2 tsp cooking oil
- 1/2 medium onion, diced
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp salt
- a quantity of loose frozen stir fry vegetables (optional) (you decide how much you want)
For the sauce:
- 1 tsp ginger paste (or 1/2 tsp freshly grated ginger or 1/4 tsp dried ginger powder)
- 1 tsp Asian Chili garlic sauce, plus more, to taste or Sambal Oelek or Sriracha
- 1 TBS soy sauce, low-sodium recommended
- 1/2 tsp brown sugar
- 1 TBS peanut butter, smooth or crunchy, plus a bit more stirred in at the end, if you like
- 2/3 cup (160ml) full fat coconut milk, make sure you stir or shake it well (You can freeze the remainder of the can to use at a later date)
To finish:
- 1/2 tsp freshly grated lime zest
- the juice of 1/2 lime
To serve: (all optional)
- Chopped fresh coriander (cilantro)
- Fresh lime wedges for squeezing
- coarsely chopped peanuts
Instructions
- Heat the oil over medium high in a medium sized skillet. Add the chicken pieces. Cook, stirring frequently, until no longer pink. Add the vegetables if using. Sprinkle with the spices and salt.
- Whisk together the chili sauce, ginger paste, brown sugar, and soy sauce. Stir into the chicken and vegetables to combine.
- Stir in the coconut milk and peanut butter. Bring to the boil, then reduce to a simmer and cook, stirring occasionally for 10 to 15 minutes to blend the flavors and make sure the chicken is really cooked through.
- Taste and adjust seasoning as required. You may also stir in an additional TBS of peanut butter if you desire and like more of a peanut flavor.
- Serve hot and spooned over rice or noodles and garnished as desired.
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I was saying the other day how very much I love to have a good cake in the house. There is something so special about being able to sit down with a nice hot drink and a piece of cake. The world around you can be in chaos but if you have a piece of cake and a drink in front of you, somehow things seem to be a little bit more tolerable.
I am no stranger to cake on here, and over the past thirteen plus years of running this recipe page, I have baked many, many cakes. All of them are delicious because well . . . cake. I tend to only show the recipes that I feel are highly successful and what I think you, my readers, will enjoy.
I do have my favorites however, and these are cakes that I return to bake time and time again. These are the ones that I love above all others. I thought it would be fun today to share my top ten favorite cakes with you and why, so here we go!
RASPBERRY YOGURT CAKE - I love cakes which are made with sour cream and yogurt. Adding sour cream or yogurt add moisture and makes for a lovely tender crumb. This is a beautiful cake, with a lovely moist crumb. Its light in texture and filled with pockets of sweet tart raspberries.
QUEEN ELIZABETH CAKE - We are especially fond of this old, old recipe for Queen Elizabeth Cake. I don't expect there is a Canadian community cookbook without a version of this in it. It goes way back.
It is a simple and delicious cake! The dates make it incredibly moist. It is also studded with plenty of toasted walnuts. Topped with a sweet caramel icing and sprinkle of coconut, this is a real treat!
RASPBERRY CELEBRATION CAKE - This is always my birthday cake of choice. It is a deliciously buttery sponge, filled with fresh raspberries and baked into two moist layers.
The cooled layers are then sandwiched together with a lovely vanilla butter cream icing and some seedless raspberry jam, and then drizzled with more sweetness with a lovely glaze icing. This is one very moreishly scrummy cake.
TRADITIONAL SEED CAKE - Seed cake is actually a very traditional cake which goes way back in British history. It was very popular in Victorian times, and a good seed cake recipe would have been included in most cookery books of that era.
It has a texture very similar to a pound cake and is studded with caraway seeds. It was said to be William Wordsworth's sister Dorothy's favorite cake. All I can say is that she had exceedingly good taste!
I absolutely adore enjoying a nice slice of this with a hot cup of herbal tea.
FRENCH ALMOND, PEAR & CARDAMOM CAKE - This is a lovely cake, gluten free . . . loaded with beautiful ripe pears . . . ground almonds . . . and I added a touch of ground cardamom as pears and cardamom are such a quintessentially beautiful partnership and marriage of flavours.
It is delicious served warm, cut into squares with either lashings of pouring cream or softly whipped cream on top.
GLAZED COFFEE CRUNCH CAKE -Deeply flavoured with strong coffee, this is a moist cake, with a beautiful crumb. Indeed you will find yourself collecting the crumbs on the tips of your fingers to eat. You will not want to waste even the tiniest scrap of it.
There is a fabulously moreish streusel topping stogged full of lovely toasted walnuts. As well the streusel contains chocolate chips and is delicately flavoured with cinnamon. It's crowning glory is . . . a sweet coffee drizzle icing.
ETON MESS CAKE - This cake is so delicious that the Canadian version of Hello Magazine featured it as one of my recipes a few years back when they were doing a feature on me and British Cooking. No small wonder as it is delicious.
A beautiful vanilla sponge, studded with fresh strawberries and topped with crushed crisp meringues. This is a beautiful cake cut into squares and served topped with a dollop of either clotted cream or softly whipped cream.
BUTTERMILK CHOCOLATE CAKE - What cake recipe collection would be complete without at least one chocolate cake recipe and this buttermilk chocolate cake is the best of the best!
This recipe is four generations old. It is fabulously old fashioned one-bowl chocolate cake, and perfect for family celebrations! Moist and delicious as one would expect with a lush chocolate frosting!
MARY BERRY'S LEMON DRIZZLE CAKE - No best cake recipe collection would be complete without a lemon cake of some sort and none is nicer than a lemon drizzle cake. You can't beat that beautiful lemon flavor and the lemon crunch on top.
And when it comes to lemon drizzle cake recipes, you really cannot get much better than Mary Berry's Lemon Drizzle Cake.
SPANISH CAKE - I have really saved the best for the last. This is my all time, absolute favorite cake. So much so that I also recreated it in a small batch version. This cake is so good that I once baked it about three times in one week!
It has a lovely moist crumb, flavored with cinnamon and that brown sugar penuche frosting is to die for. It is the absolute best!
BONUS FAVORITE RECIPE!
I could not post a list of my favorites without mentioning this next cake! It is an all time favorite and has graced the table of any tea party I have ever hosted!
VICTORIA SANDWICH CAKE - I guess when it comes right down to it, this cake has a slight edge on the Spanish Cake. It is not only delicious but very easy whip up at the last minute. You can basically have this baked and be eating it in about 45 minutes tops!
A fabulously tasty buttery cake filled with strawberry jam and topped simply with sugar, this is the best of the best of the best!
And there you have it. A delicious round-up of my all time favorite cakes. Do with it what you will, but if this doesn't tempt you to bake a cake this weekend I don't know what will! Enjoy!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
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