Sugar-Free Chocolate Almond Butter Mug Cake

Sugar-Free Chocolate Almond Butter Mug Cake

This mug cake is one of my favorites for satiating that chocolate craving! I use tiger nut flour instead of almond flour for this recipe because of its natural sweet flavor and health benefits.

Chufa, also known as tiger nuts or earth almonds, are not actually nuts! They are small edible tubers. They are about the size of garbanzo beans and have a sweet, nutty flavor. They are rich nutrients and antioxidants and have been linked to several health benefits – ranging from better digestion to a reduced risk of heart disease1.

Tiger nuts were one of the first plants cultivated in Egypt and traditionally used as both food and medicine.

Health Benefits of Tiger Nuts

Tiger nuts are:

  • tubers rich in fiber, vitamins, minerals and other beneficial plant compounds.
  • a good source of insoluble fiber, which can prevent constipation and help your digestion run smoothly.
  • rich in fiber and arginine, both of which can contribute to lower blood sugar levels. They also contain compounds that may reduce how much sugar is absorbed in your gut after a carb-rich meal.
  • rich in heart-healthy fats.

Tiger nuts may also contribute to a stronger immune system by fighting infections, including those from antibiotic-resistant bacteria2. And since tiger nuts are not part of the nut family, they are completely safe for people with nut allergies and they are naturally gluten-free.

For this recipe, I also use my homemade baking powder (recipe from Danielle Walker) or you can purchase this clean one, too.

Chocolate Almond Butter Mug Cake

Total Time: <5 minutes

Ingredients

  • 4 TB tiger nut flour
  • 2 TB carob powder
  • 1 TB melted coconut oil
  • 2 TB coconut milk (or dairy-free milk of choice)
  • 1/8 tsp baking soda
  • 1/8 tsp baking powder
  • Pinch of salt
  • 1 TB organic almond butter (or nut butter of choice)

Instructions

Mix all ingredients (minus the almond butter) in a large microwavable coffee mug or bowl. Once mixed, dollop the tablespoon of almond butter right in the middle (no need to mix).

Microwave for 90 seconds. Let cool 2 minutes. Top with a bit of coconut cream and enjoy!

Variation: You could also omit the almond butter and top with fresh strawberries or raspberries and a dollop of coconut cream.

Did you make this recipe?

Tag #lifestylewithlauren on Instagram!

  1. https://www.healthline.com/nutrition/tiger-nuts
  2. https://draxe.com/nutrition/tiger-nuts/

My Favorite Chocolate Smoothie Recipe

My Favorite Chocolate Smoothie Recipe

Since battling Candida and other health issues (which I will address all of this Wednesday), I had to avoid most all fruit (until recently). Which meant I could not have my normal fruit-loaded smoothies. I also struggled to find a protein powder that tasted delicious and was safe for my Candida. That is until Truvani!

Truvani’s plant based protein powder tastes AMAZING! One of the main reasons I love the Truvani company is its commitment to real food and supplements without added chemicals, toxins, and they source only the best organic ingredients. In addition to being certified organic, it is also gluten-free, super clean with just six simple ingredients, and safe for my Candida.

Speaking of, since my Candida is getting better, my doctor and I decided that I could reintroduce a little bit of fruit! I could not be more happier! Now I am able to make smoothies that taste great and cure my sweet tooth!

Without further ado, here is my favorite chocolate smoothie recipe:

Chocolate Plant-Based Smoothie

  • 1 scoop Truvani Chocolate Plant-Based Protein
  • 1 TB organic almond butter
  • 1 TB organic coconut butter
  • 1 TB organic hemp seeds
  • 1 scoop Vital Proteins collagen
  • 8 oz liquid of choice (I like homemade hemp milk or coconut milk)
  • Handful frozen organic spinach
  • 1/2 really ripe frozen banana (optional)
  • 1/3 tsp ashwaganda
  • Ice

Blend and enjoy!

Let me know if you try this smoothie recipe!

Links in this post are affiliate links. If you purchase a product through an affiliate link, your cost is the same but I automatically receive a small commission. The money I make from these links, I use to further my blog and support my family. I only refer products that I personally use and trust.

Happy Memorial Day!

Happy Memorial Day!

This week we are still working on some leftovers from last week and the meals this week will give us a few leftover days…which I love! This week I’m completely relying on my go-to cookbooks so I don’t have any specific recipes to share…but I will next week so stay tuned! Also, read through to the end for a special discount happening today only for one of my favorite kitchen items!!

Here’s what we’re eating this week:

MONDAY

BLTA Burger with Grilled Corn on the Cob

We are grilling these delicious grass-fed burgers, topped with BLTA salsa (bacon, tomatoes, avocados) and lettuce. This recipe is from Danielle Walker’s cookbook, Celebrations, page 172.

We are serving this with a side of grilled corn on the cob, which the boys LOVE. I can’t have corn because of my diet, so I will grill some asparagus and serve my burger on butter lettuce.

For dessert, we are having this gorgeous berry tart with vanilla bean custard.

This is also in Danielle Walker’s Celebrations cookbook, page 178.

TUESDAY

Leftovers!!

WEDNESDAY

Chicken Piccata with Artichokes and Spinach

This is one of my favorite easy chicken dinners (another Danielle Walker win! This one is from Eat What You Love). The boys will eat the chicken…if they have some Chick-Fil-A sauce to dip it in! Haha! That’s with every chicken meal! 😉

This is a one-pan dish that is perfect alone, but I will also give my boys a side of veggies (like bell pepper and hummus) and some fruit. I will still give them a little bit of the spinach and artichokes, but not much, as they don’t eat it but we have a rule that you must try everything and I don’t make separate meals.

THURSDAY

Another leftover day! We will probably still have some chicken leftover and maybe a burger, so this will be a hodgepodge kinda night.

FRIDAY

Sheet-Pan Steak Fajitas

We love fajitas around here! I love to make my own guacamole, pico, and pineapple salsa to top the fajitas. This dish (Danielle Walker, Eat What You Love, pg. 223) is a one-pan dish, which are always my favorite type of meal! This recipes calls for flank steak, onions, bell peppers, and she also has a recipe for homemade guacamole. I usually just wing-it when it comes to my guac (a whole guacamole, a handful diced red onion, a little garlic powder (’cause thats your business! – anyone know this reference?!?), cilantro, a few diced cherry tomatoes, and mix).

I will eat my fajitas served in butter lettuce and the boys will have theirs in tortillas.

Since we had a lot of meat this week, the weekend will be more plant-based. I am thinking this Black Bean Tortilla Soup will be a hit!

What are you planning on eating this week? Comment below!

For Memorial Day, one of my favorite kitchen items to serve Acai bowls in, Coconut Bowls, is having a 20% off sale today!!

Click here to shop and use code ‘memorialday‘ at checkout to save 20%!

Sale ends tonight at 11:59 PST.

Don’t forget to come back Wednesday for another special link-up post: What’s Up Wednesday! Have a blessed Memorial Day, y’all!