These Lo-Dough Mug Cakes are becoming my staple breakfast! I love them. Enjoying a different one every morning is my idea of variety and starting the day with a satisfying smile! The benefits of using Lo-Dough instead of flour are fantastic. Lo-Dough is incredibly low in carbs, low in calories and has filling power. It’s also gluten free. Mug cakes are so filling and a gorgeous breakfast.
I have never made a Red Velvet Cake before and I didn’t want to spoil my nails by staining them red so Ken grated the beetroot for me but a pair of rubber gloves would be ok if you are like me!
If you like my recipes keep an eye on my blog! Just look for the follow link and you will be notified when a new post is live, but for the present I am in Mug Cake heaven!
More delicious Lo-Dough Mug Cakes I have made
To make a Chocolate Red Velvet Skinny Mug Cake With Cherry Jam you will need
A microwaveable Mug and of course a microwave!
A food processor
1 piece of Lo-Dough blitzed into fine breadcrumbs – can be purchased here Low calorie bread alternative
1 extra large egg
25 gms grated fresh beetroot
1 tbsp unsweetened cocoa powder
2 tsp sweetener of your choice
1 tbsp water
1 tbsp Cherry Jam
In a bowl combine all the breadcrumbs, egg, beetroot , cocoa powder, water and sweetener, mix thoroughly, making sure you cannot see any white bits. Spoon half the mix into your mug and make a well. Place the spoonful of Cherry Jam into the well and cover with the rest of the mixture. Place your mug cake in the microwave for two minutes. Leave to stand for five minutes – your mug cake will continue to cook during this time. Loosen the cake from the cup with a knife and turn onto a plate. Serve with fat free yoghurt and fresh fruit and a drizzle of fruit coulis ( synable)
Carbs 20.7 gms
Fat 7.2 gms
Protein 11 gms
2 syns for Lo-Dough
Cocoa 2.5 syns
Cherry Jam 2 syns
Important: Please check your own syn values to protect your own weight loss journey. Syns are correct at time of posting