I’ve mentioned before that we do bi-weekly shopping trips. On these trips we usually buy 5 dozen eggs from Costco. Well, when making the shopping list, I severely overestimated how long 1.5 dozen eggs would last us, and only ended up buying an extra 2 dozen. 3.5 dozen, 42 eggs, to last two weeks.
I normally eat 2 eggs in some form (omelet, scrambled, over-easy, etc.) for breakfast everyday. So, 14 eggs over two weeks. That leaves 28 eggs to go in dinners and the husband’s breakfasts. No problem.
Come week two, after making the husbands breakfast for the week, we discovered that I had to make 6 last until Saturday morning – our designated shopping day.
Yeah, I could just go to the store and buy a dozen. But I’m lazy. And I really hate going to the store for just one item. To make the drive worth it, I always end up wandering around the store and look at everything and then end up leaving with a cartload of stuff I didn’t need.
And so I had to get creative.
I stole two extra pancakes from the husbands breakfast and had one pancake and a scrambled egg for two days, another two I had these mug cakes, and then I treated myself to a two-egg jalapeno popper omelet.
Of course, in all of my breakfast planning for the week, I has forgotten that we would need eggs for Saturday morning. Oops. Luckily, the husband thought of that issue and brought home a dozen eggs.
But, if I hadn’t been stupid, these mug cakes wouldn’t have come into existence. They’re freakin’ delicious. So I’ll call it a win. I know they don’t look like much, but you know, don’t judge a book by its cover.
Some of the ingredients are optional which further assists in making this recipe super quick and easy. If you are using fresh orange juice, I would definitely consider omitting the erythritol and stevia. While I have nothing against sweets, I think too much sweet would knock these delicious cakes down a few levels.
What You Need:
- 3 tbsp finely ground almond flour
- 1 egg
- 1/2 tsp orange extract (or 2 tbsp fresh orange juice)
- 2 tbsp heavy whiping cream (omit if using fresh orange juice)
- 1/2 tsp baking powder
- 1 tsp erythritol (optional)
- 1-2 squirts liquid stevia (optional)
- 1 tsp dried cranberries
- Pinch of salt (optional)
- 1/2 tbsp butter
- Add all ingredients, minus butter, to a microwave-safe mug/dish
- Mix well
- Place butter on top of mixture
- Heat in microwave for 2 minutes
Coming in at just 4.5 net carbs, 21.2 g fat, and 258 calories, these are perfect for a quick breakfast or dessert!
Placing the butter on top of the mixture allows it to melt and soak into the cake, giving you a wonderful flavor and a moist texture!
Have you gotten creative in order to avoid the store?
This isn’t the first time for me, and most assuredly won’t be the last.