a sweet keto treat

J.I. always says that she only needs one bite (maybe two) of something sweet…just to take the edge off.  This sweet treat will be just what we need, and I can whip it up quick any night of the week….even a late one.


I plan on figuring out how to make no carb pizza before the big ol’ day of love. (she has a deep love for pizza, so don’t give away my secret surprise.)

Then I’ll whip up this little sweet baby for the final act.  

See how I make the love points come my way? These are the times that being a chef has its advantages.


keto mini chocolate mug cake

(with keto coconut chocolate ice cream)

for the cake:

2 Tbsp. cocoa powder

1 ½ Tbsp. swerve sweetener

1 egg

1 Tbsp. heavy cream

¼ tsp. baking powder

pinch Jacobsen vanilla sea salt (you can obviously use plain)

1.  combine swerve and cocoa powder and whisk to remove lump

2. in a second small bowl, beat egg til fluffy

3. add the egg, heavy cream, salt, baking powder, and vanilla to the cocoa powder mixture

4. coat a standard sized coffee mug with a schmear of coconut oil, and pour in batter

5. microwave for approx. 1 min, 10 seconds or until just barely set on top

6. finish with a dollop of coconut ice cream


for the ice cream:

½ cup full fat coconut milk

1 Tbsp. heavy cream

1 Tbsp. collagen peptides

½ tsp. coconut extract

1 Tbsp. shredded unsweetened coconut, lightly toasted

1 Tbsp. unsweetened cocoa powder

  1. in a medium sized metal mixing bowl, preferably frozen (this will help you form stiff peaks) whip coconut milk, collagen peptides, cream, and cocoa powder with a hand mixer until mixture is thick and inflated

2. transfer to a plastic freezer container and freeze at least 1 hour, or until desired consistency

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