Back in January of this year, our gym ran a 60-day clean eating challenge. My husband and I had zero desire to participate, as we had just finished a 24-day super strict Advocare cleanse and the whole idea of depriving once again sounded awful. Truthfully, the idea of attempting to come up with suitable recipes without salt or oil sounded horrific. Once we realized we could commit as much or as little as we wanted, it was only the end results that mattered, we decided to give it a go. There was also a pretty decent payout and my husband is always up for a good competition.
Quite a few people that are members at our gym live a Paleo lifestyle (no grains, dairy, sugar) and the absolute only reason we decided to give this stuff up was because my husband wanted to win. We were pasta and bread folks, for sure. Shockingly, about 3-4 days into the challenge, we realized that we actually felt pretty good. Our stomachs were a little flatter, our inner workings were, you know, working like they should and we definitely had a little more energy. Paleo success! We were hooked.
Giving up bread was much harder for my husband than it was for me, he’s definitely a sandwich guy. I’m a sweets and treats girl. I NEED something to look forward to when the kids go down to bed and it almost 100% of the time needs to be chocolate. While some good dark chocolate is debatable in the Paleo world, it wasn’t cutting it for me to just gnaw on a piece. Enter my friend Dani and her ridiculous Chocolate Chip Mug Cake. It’s enough work that I’m not going to eat 16 in one sitting, but easy enough to make quickly after the kids go to bed.
1 T. grass-fed butter
1 T. raw honey
1 pastured egg
1/8 t. pure vanilla extract
1 T. almond flour
1. T. coconut flour
1/8 t. baking powder
Pinch of sea salt
1 T. dark chocolate, chopped (Lindt 80%+ is amazing)
Melt butter in mug of your choice in the microwave for 30-60 seconds, depending on power of your microwave.
Add the honey, egg and vanilla extract and mix together with a fork. Add the flours, baking powder and salt and mix well. Coconut flour can be lumpy so get those babies mixed in.
Add in your chocolate and stir to combine.
Cook your cake in the microwave for 50-90 seconds. We have a newer microwave and our cakes take exactly 60 seconds. You just want your cake to be set and to pop back when you push on the top.
Allow to cool for about a minute and enjoy!
Where to get your ingredients: I get both my coconut flour and organic raw honey from Tropical Traditions. You can get both almond and coconut flour in bulk at Winco as well. Costco sells Kerrygold grass-fed butter, but I pick up the Organic Valley butter from Fred Meyer on occasion.
Make sure to check out our Recipe Box with links to all the recipes we have posted over the years.
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