Keto Chocolate Cake in a Mug




1. Measure out 2 Tbsp. butter and put it inside the mug you will be using.

2. Microwave the butter for 20-25 seconds until it mostly melted and hot. Add your sweetener to the melted butter.

3. Add your 2 Tbsp. cocoa powder to the butter.

4. Add your coconut flour, almond flour, baking powder, and vanilla.

5. Don’t forget the egg! It will help the cake rise.

6. Mix the ingredients well, until everything is combined and there’s as little lumps as you can get. If you’re going to make 2 servings, this is the point where you would measure the batter out into 2 mugs or 2 ramekins.

7. Microwave the cake for 60-75 seconds. It takes 75 seconds in my microwave. If you are making 2 servings, probably 50-60 seconds would do the best – I never make 2 servings because I’m greedy 🙂


Keto Coconut Flour Mug Bread


  • 2 tbsp Coconut Flour I use this one
  • 1 tbsp Heavy Whipping Cream
  • 1 tbsp olive oil
  • 1 Egg
  • 1/4 tsp Baking Powder
  • Salt to Taste
  1. Mix all the ingredients in a bowl
  2. Pour into a mug (or just mix them in the mug)
  3. Microwave for 90 seconds
  4. Remove and slice
  5. Serve

Keto Cinnamon Roll Mug Cake


  • For the Cinnamon Roll
  • 3 T Almond Flour
  • ½ tsp Baking Powder
  • 1 tsp Cinnamon (less if desired)
  • 1 T Lakanto Classic
  • 2 T Melted Butter
  • 1 Egg
  • For the Icing:
  • 1 oz Full-Fat Cream Cheese
  • ½ T Lakanto Confectioner’s
  • For the Butter Glaze
  • 1 T Butter, melted
  • ½ tsp Cinnamon
  • ½ T Lakanto Confectioner’s
  1. Melt 2 T of butter in a large mug or small Pyrex dish (like in the pictures above.
  2. Add in the Almond Flour, Baking Powder, Cinnamon, Truvia, Egg and mix well.
  3. Microwave on high for 90 second. The mug cinnamon roll will puff up, but don’t worry – it won’t spill over!
  4. When the microwave beeps, use a fork to loosen the cinnamon roll (it will have pulled away from the sides, so focus on the bottom) then flip onto a plate.
  5. Melt the butter for the Butter Glaze, then add the Cinnamon and Truvia to it and mix well. Pour the glaze over the mug cinnamon roll for added sweetness, texture, and moisture.
  6. In the mug or Pyrex bowl, microwave the cream cheese for 30 seconds on half power, or until you hear the cream cheese start to crackle in the microwave. Add in the ½ T Truvia and mix well, then top the Copycat Cinnabon with this cream cheese “icing”
  7. Enjoy warm!

Low Carb Carrot Cake



Low Carb Carrot Cake

Cream Cheese Frosting

  • 7 oz cream cheese
  • 1 tbsp granulated sweetener of choice or more, to your taste


Low Carb Carrot Cake

  1. Beat eggs, melted butter, sweetener, and vanilla together.

  2. Add grated carrot, walnuts, and coconut then mix almond meal/flour, spices and baking powder.

  3. Pour into a greased and lined tin. Bake at 180C/350F for 40-50 minutes or until a fork pushed in, comes out clean.

Cream Cheese Frosting

  1. Warm the cream cheese in the microwave for 20 seconds to soften it.
  • Stir in 1-2 tbs sweetener of choice.

  • You could also add some lemon zest to give it more flavour. This would add a small number of carbs.
  • Cover with cream cheese frosting.

Recipe Notes

I used an 8 inch/ 20 cm cake tin.

Nutrition Facts
Low Carb Carrot Cake
Amount Per Serving
Calories 321Calories from Fat 284
% Daily Value*
Total Fat 31.6g49%
Total Carbohydrates 5.8g2%
Dietary Fiber 2g8%
Sugars 2.9g
Protein 5.7g11%
* Percent Daily Values are based on a 2000 calorie diet.

Low Carb Bagels Recipe with Fathead Dough


  • 1 1/2 cup part-skim shredded mozzarella cheese (about 6 ounces)
  • 2 ounces full-fat cream cheese, cut into pieces
  • 1 large egg
  • 1 1/4 cup almond flour (nut-free options in post) (see conversion chart in site menu)
  • 1 tbsp baking powder
  • 1 tbsp oat fiber (or 2 tbsp whey protein powder or 1/4 cup more almond flour)*
  1. Place the mozzarella cheese and cream cheese in a microwave safe bowl and microwave for 1 minute. Stir and microwave for 30 seconds to 1 minute more. Scrape the cheese into a food processor with the egg and process until smooth.

  2. Add the dry ingredients and process until a dough forms. It is very sticky! Scrape onto a piece of cling film and place into the freezer.

  3. Preheat oven to 400 F and place rack into the middle of the oven. Line a baking sheet with parchment.

  4. When oven is ready, remove the bagel dough from the freezer and divide into 6 equal pieces. Lightly oil hands and roll each portion into a snake and seal the ends together forming a ring. Place on the parchment paper and top with your favorite topping, pressing gently to adhere.

  5. Bake for 12 minutes or until the outside has browned. They will still be soft, so let them cool before removing from the baking sheet. Once cool, store in a bag in the refrigerator. Warm slightly to enjoy or toast.

  6. Makes 6 average sized bagels.Dividing the dough into 8 portions results in mini bagels and dividing into 4 results in gourmet sized bagels. (Don’t have a food processor? Read the post for other methods.)

  7. Keep bagels in the refrigerator in an airtight container. They keep for 7-10 days and also freeze well.

5 minute Keto Caesar Dressing

Credit –


  • 3 cloves garlic, finely minced
  • 1 ½ teaspoons anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh lemon juice (about ½ a lemon)
  • 1 ½ teaspoons Dijon mustard
  • ¾ cup mayonnaise
  • Salt and Pepper to taste


1. Mince 3 cloves garlic, or use a garlic press to save time. Add this to a large bowl.

2. Add anchovy paste, Worcestershire sauce, lemon juice, and dijon mustard to the garlic and whisk together.

3. Add the mayonnaise into the bowl and whisk until everything is combined. Season with salt and pepper to taste.

Chicken Alfredo Spaghetti Squash

Credit -

Cook Time
15 mins
Total Time
15 mins
Course: Main
Servings: 4
Calories: 299 kcal
Author: The Gunny Sack
  • 2 tbsp butter
  • 2 tsp garlic minced (2 cloves)
  • 1 tsp sage
  • 2 tbsp flour
  • 1 cup chicken broth
  • 1/2 cup half and half also known as half cream
  • 4 oz cream cheese cubed
  • 1/2 cup Parmesan cheeseshredded
  • 1/2 cup chicken cooked and shredded
  • 2 1/2 cups spaghetti squashcooked
  • salt, pepper, and parsley, to taste
  • taste
  1. Melt butter in a skillet over medium heat.
  • Add garlic and sage and cook for about one minute.
  • Stir in the flour and cook for about one minute, stirring constantly.
  • Whisk in the chicken broth and then the half and half.
  • Stir in the cream cheese and Parmesan cheese until smooth.
  • Add the cooked spaghetti squash and the cooked, shredded chicken. Cook until heated through.
  • Taste the chicken alfredo spaghetti squash. Then, season with salt, pepper, and parsley.

Ham & Cheese Cauliflower Fritters

Credit –
Servings20 to 24 fritters


  • 1 medium head cauliflower or 4 cups of riced cauliflower
  • 3 large eggs
  • 2 cups grated cheddar cheese
  • 1 1/4 cups finely diced ham or bacon crumbles
  • 3 tbsp coconut flour
  • 1 clove garlic minced
  • 1 tsp mustard powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Plenty of oil or butter for the pan


  1. Chop cauliflower into 1/2 inch pieces and steam about 10 to 15 minutes, until quite soft. Drain well in a fine-mesh sieve. Mash up with a fork or potato masher, pressing to release as much liquid as possible. You don’t want it perfectly smooth, it should be a little chunky.
  2. Transfer cauliflower to a large bowl and add eggs, cheese, ham, coconut flour, garlic, mustard, salt and pepper. Stir well to combine.
  3. Heat a large non-stick skillet over medium heat and add oil or butter to the pan. Using 2 to 3 tablespoons at a time, form cauliflower mixture into flat patties, pressing together firmly. Don’t make them more than about 3 inches in diameter.
  4. When pan is hot, add a few of the cauliflower patties, being careful not to crowd them. Cook 3 to 5 minutes, until browned on the bottom, then flip carefully and cook another 3 to 5 minutes. Remove to a paper towel-lined plate and repeat with remaining patties.
  5. Serve hot.
Recipe Notes

Serves 8. Each serving has 4.55 g of carbs and 1.86 g of fiber. Total NET CARBS = 2.69 g.

Food energy: 223kcal
Saturated fatty acids: 10.10g
Total fat: 16.17g
Calories from fat: 145
Cholesterol: 118mg
Carbohydrate: 4.55g
Total dietary fiber: 1.86g
Protein: 12.92g
Sodium: 585mg

Little Coconut Flour Cheese Loaves


  • 1 stick butter softened
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • Salt and pepper to taste
  • pinch chili optional
  • 8 eggs – medium
  • 1 cup shredded cheese


  1. Mix the softened butter with the coconut flour, baking powder salt, pepper and chili (optional) until smooth.

  2. Add the eggs one at a time. Stir after each egg is added.

  3. Gently stir through the sliced spring onion and grated/shredded cheese (reserve some to top each loaf).

  4. Fill each mini loaf tin (or muffin cases).

  5. I like to top my mini loaves with a few pepperoni stick slices, then cover with some grated/shredded cheese and finally sprinkle a few pumpkin seeds over.

  6. Bake at 350F for 15 minutes, or until golden.

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