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Chocolate Cake for Breakfast?! Low-carb, Easy Variations on the MIM (muffin in a minute/microwave)

13 Dec
Chocolate Cake for Breakfast?! Low-carb, Easy Variations on the MIM (muffin in a minute/microwave)

 

Hot Chocolate MIM!

Hot Chocolate MIM!

It’s been FAR too long (again) since I’ve written, I KNOW! Life is busy, which is a huge part of it… and I’m sure that’s not surprising to anyone πŸ˜‰ What might be more surprising is that I just haven’t been cooking or baking very much at all! I have been off wheat since March, which is 9 months now, and I have to say that never in my life has my interest in food and appetite been lower! I still enjoy and focus on HEALTHY foods, but the urgency of meals has just sort of faded away… if it wasn’t for feeding a teenager, I doubt I would be in the kitchen at all these days. We eat plenty of salads, grab quick snacks of cheese, nuts or veggies and call it good quite often.

(Now you are wondering, WHO IS THIS WOMAN??)

I want to reassure you though, that I am still as enthusiastic as EVER about being free from wheat and its terrible inflammatory effects, weight issues and health consequences. My husband and I meet new people all the time who are interested in this way of eating (maybe some of our new friends are reading right NOW!), and we are more than happy to fill them in on our transformation! I kind of look at this blog as my pet charity, because it’s not something I do to create an income (unfortunately), but I do it because I am passionate about educating people and providing them with the resources to try this lifestyle on for size and see if it helps them with those stubborn weight issues as well as other chronic long term problems.

Today I am posting a favorite recipe for a MIM… muffin in a minute, or muffin in a microwave. If you google the term, you will likely find all sorts of variations on this theme. I didn’t invent this by any means, and it’s been around for awhile… it is one of the staples around here for hot breakfast, especially for my son, he LOVES these.

The great thing is that this breakfast sticks with him and fills him up because he is getting a whole egg, a handful of almonds and some healthy fat, all in one DELICIOUS piece of cake! WIN/WIN baby!!! Oh, and I have no problem whipping it up at 6:30 am when my eyes are still half-closed, before I’ve even had coffee πŸ˜‰ Pretty key for a staple weekday breakfast recipe!!Β 

You can fool around with the recipe and get all sorts of wonderful variety, it really is a very forgiving concoction. This particular version is a result of going back and forth with a friend of mine to tweak a chocolate MIM. I used some flax in mine, and she omitted it… and my son preferred it like this, all almond flour. She wins!

This one happens to be chocolate (oh believe me, it’s YUMMY!) I will give you the recipe that I am using right now, but after I will also give you some suggestions for tweaking this to your liking and mood!

 

HOT CHOCOLATE CAKE (MIM)

  • 1 large egg
  • 1-2 TB mayonnaise
  • 4 TB almond flour
  • 2 tsp sweetener (or to taste, I used Truvia)
  • 1/2 tsp baking powder
  • 1 TB dark cocoa
  • pinch of salt (optional)
  • optional add-ins: 1TB dark choc chips, 1TB chopped walnuts or pecans

Mix all ingredients together in a flat-bottomed cereal-sized bowl until well combined. (The ones I use are about 5-5.5″ in diameter) Microwave for 2-2.5 minutes (depending on your microwave.) Remove, loosen the edges with a knife, and flip out onto a plate. (Be sure to scroll down to the bottom, past the pictures, for some alternative ingredients!)

I usually top with a pat of butter and a little Truvia, and presto! You have warm, delicious (low carb) chocolate cake. If we are having this as a desert, I top with a little whipped heavy cream. For us, one is enough to split as a desert serving, but for breakfast my son easily polishes off a whole one.

MIM batter, ready for the microwave.

MIM batter, ready for the microwave.

After nuking for 2.5 minutes.

After nuking for 2.5 minutes.

Flipped onto a plate, with a pat of butter and a little sweetener... YUMMY!

Flipped onto a plate, with a pat of butter and a little sweetener… YUMMY!

NOW, if you want to change things up, here are some suggestions:

  • Use coconut oil in place of mayonnaise. I usually do this for mine.
  • Use half almond flour and half ground flax. It will be a bit softer, more like a baked pudding. I prefer golden flax over the brown flax, but you can experiment and use whichever you have or like.
  • Add a TB of heavy cream and/or softened cream cheese for a different consistency.
  • Omit cocoa and add a few blueberries and a dash of cinnamon, or sliced strawberries.
  • Add 1-2TB of pumpkin puree and a tsp of pumpkin pie spice! This is delicious. I’ve done it by omitting the cocoa, and with keeping the cocoa. Both are great. When adding pumpkin, I sometimes have to increase the cook time.
  • Add 1/4 mashed banana, a little vanilla and walnuts, omit cocoa or not.
  • Omit sweetener and cocoa, sub 1TB of the almond flour for flax or buckwheat flour, add any seasonings of your choice (such as a little garlic powder, salt, pepper, herbs) and once cooled, slice in half and use as sandwich bread.

You can see by now that this is an extremely versatile recipe, and I am sure than you can think of all sorts of ways to make this recipe your own by adding, omitting and tweaking! I hope you enjoy and that this addition to your recipe arsenal makes this way of eating a little easier for you, and gives you some more ideas for breakfast and dessert!

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33 responses to “Chocolate Cake for Breakfast?! Low-carb, Easy Variations on the MIM (muffin in a minute/microwave)

  1. Sue

    December 13, 2012 at 11:25 am

    Thank you! I’m trying this tonight

     
    • Gretchen without Grain

      December 13, 2012 at 11:51 am

      You’re welcome! It’s soooo easy that I almost feel bad calling it a recipe, LOL.

       
    • Laurie

      January 6, 2013 at 9:36 pm

      Love this recipe!! My change up: I have made it with a dash of vanilla and dash of almond extract with either a bit of grated lemon or orange peel, and some pulsed / chopped fresh cranberries!

       
      • Gretchen without Grain

        January 7, 2013 at 10:36 am

        That sounds so aromatic, I’m sure it was wonderful that way! If you like them, a few walnuts would be great in that mix as well. I made a banana cake mim for my son this morning with walnuts in it, and he devoured it. Such a great replacement for cereal or oatmeal πŸ™‚

         
  2. Richard Gangi

    December 13, 2012 at 11:50 am

    Go Gretchen! Just found the site… I’ll be back!

     
    • Gretchen without Grain

      December 13, 2012 at 11:52 am

      Thanks Richard! I have lots of recipes posted and some articles (where I rant!) as well. Welcome!

       
  3. JackieP

    December 13, 2012 at 4:15 pm

    hey Gretchen! long time no read! this looks great, I’ve wanted to try a MIM for awhile now. Thanks

     
  4. johnnysenough hepburn

    December 13, 2012 at 4:34 pm

    Love the idea of these, especially as I could bake them in wide cups that I have. Cherries would be my tweak. With the coconut oil as well. Don’t have a microwave, though. Still, I’m sure these would bake well.

     
    • Gretchen without Grain

      December 21, 2012 at 1:30 pm

      Oh My! Cherries would be wonderful! I will be keeping that tweak in mind. I thought you would like this because it makes 1-2 servings, and I agree, you should be able to bake this, no problem.

       
  5. Annie from Quebec

    December 13, 2012 at 8:35 pm

    Thanks Gretchen! I appreciate your blog! I will try this MIM tomorrow morning.. It’s been 4 months since I’m grain-free and low-carb, and the breakfasts are sometimes a little challenge to me!

     
    • Annie from Quebec

      December 15, 2012 at 5:16 pm

      I made it this morning and it was sooo good! I used better instead of mayonnaise, and I’ve add some cocoa nibs. Thanks again!

       
      • Gretchen without Grain

        December 21, 2012 at 1:33 pm

        I’m so glad you enjoyed it! It’s nice to have a few ways to tweak it so you’ll almost always have ingredients on hand.

         
    • Gretchen without Grain

      December 21, 2012 at 1:32 pm

      Thank you for visiting, and sorry to take so long to reply! Congrats on the grain-free life! I also find breakfasts can be a challenge, and it’s nice to have different options aside from eggs.

       
  6. Rose

    December 16, 2012 at 11:34 pm

    Man this does look awesome! Might have to try one with me a glass of this Country Girl Creamery milk in the morning. It’s un-homogenized milk and it’s soooo good.

     
  7. Michele Firkus (@MicheleFirkus)

    December 29, 2012 at 12:27 pm

    Really yummy. So easy, I prefer it with the coconut oil instead of mayo. I make for brunch, it keeps me full all day! Thank you, this is so easy!

     
    • Gretchen without Grain

      January 3, 2013 at 8:46 am

      I’m glad you enjoy it! I usually make it with coconut oil as well, though if I’m in a hurry I use mayo because I don’t have to melt it first πŸ˜‰

       
  8. Dana

    January 6, 2013 at 2:46 pm

    Wow! Tried this 2 ways,as a chocolate cake and as bread. I used an extra tablespoon of almond
    flour and mayo for the bread.Makes great skillet toast and all round sandwich buns.It is definitely a win/win! Not finished experimenting yet.

     
    • Gretchen without Grain

      January 7, 2013 at 10:32 am

      I’m glad that this is a winner for you! There are so many twists to this recipe and concept… I hadn’t thought of the skillet toast, I’ll have to give that a try πŸ™‚

       
  9. Terri B

    January 8, 2013 at 3:23 pm

    Hi Gretchen, I’m new to this way of cooking and low carb/no wheat. I appreciate your posts as I need the inspiration. I have 30 pounds to lose. I’ve avoided baking with any type of flours and have just gone without – crustless quiche and such is fine with me. But I find myself tempted to cheat and wonder if maybe some small indulgences with almond flour would help keep me more on track. I was wondering if you’ve had success losing more weight than the initial 22 pounds? (Please forgive me for asking such a question). I read so many low carb success stories but wonder if will work for me too. Trying to retrain my brain. I love this way of eating compared to low fat, low calorie, but have strayed too much over the holidays. I’ve managed to keep off 28 pounds that I lost last year. So there IS that πŸ™‚ I’m happy to hear that your interest in food has dwindled. I hope mine will too. Along with my weight! Thank you so much!

     
    • Gretchen without Grain

      January 8, 2013 at 6:49 pm

      Hi Terri! Congrats on maintaining your weight loss so far!

      I go without bread-like foods a good bit of the time as well, and lots of the baking recipes I post are more to satisfy my teenager than myself… though it really is nice to have some options available!

      As for weight loss, I actually need to write an update post to let everyone know how the past months have been while following this way of eating… was just thinking about it today! I have lost a total of 32# as of now, my husband has lost 38#… a total together of 70! I will tell you, I lost most in the first 3 months, and then plateaued for 4-5 months. It was frustrating, but I stayed the course because the other health benefits far outweigh the weight loss, and I’m not about to go back to the pain.

      For me, I found myself getting very fatigued after awhile on a super low carb diet, and while I still don’t eat grains or sugar, I eat a little more fruit and an occasional potato, which seemed to start my weight loss again about a month or so ago. It’s different for everyone for sure. I keep my daily carbs below 100g, but not always below 50g. I focus as always on real, whole foods, but am less restrictive and eat what my body responds best to.

      I hope you find some of the recipes and such to be useful as you figure out this new way of eating! ~!

       
      • Terri

        January 8, 2013 at 7:37 pm

        That is so awesome! Thank you so much for the info and recipes. I’ll be trying them out. I may skip the chocolate MIM for now but look forward to trying it after recovering from my holiday splurges. Keep up the great work…I’ll be reading πŸ™‚

         
      • Gretchen without Grain

        January 9, 2013 at 8:08 am

        Recipes like this just *might* help you recover from the splurges, because a MIM can keep you full most of the day πŸ˜‰ They are low carb and very filling, and you definitely can indulge guilt-free!

         
      • Terri

        January 9, 2013 at 8:56 am

        In that case I’m going to try sooner than later!

         
  10. jeff

    February 12, 2013 at 4:33 pm

    Hi,
    I am quite surprised that you are pleading for a healthy nutrition and on the other side you are suggesting to prepare the meals in the microwave. As you may know the microwave changes the structure of the food.
    My suggestion is to not use the microwave at all, and then you can focus on healthy nutrition.

     
    • Gretchen without Grain

      February 12, 2013 at 4:53 pm

      Hi Jeff,
      Your comment is noted, and yes, I am aware that microwaving can impact the nutrition of foods. If you looked at my whole blog and not just this one recipe, you would see that this is likely the only recipe I have that is prepared in the microwave.

      I think that every step one makes towards healthy nutrition is worthwhile, and for us, removing damaging grains was a vitally important step forward for our health. If you keep inflammatory wheat in your diet (not sure what you eat, personally) but avoid the microwave, you are still ravaging your body with components that are actively harmful. I will never claim dietary perfection, but I do actively seek to make good choices, as I think many of us do.
      ~Gretchen

       
  11. Pam

    May 29, 2013 at 6:33 pm

    just stumbled onto your site. tried this already and it is yummy! Thanks.

     
  12. Christal

    September 9, 2013 at 7:49 pm

    This is my favorite dessert now. I use 3 tbs almond flour and 1 tbs flax meal, erythritol for sweetener, everything else the same (I might use more than 1tbs choc chips, lol). My husband and I split one once in a while after dinner. So yummy! Once in a while I’ll shove one square of 85% cocoa dark chocolate right down the middle the minute it comes out of the microwave. Lava cake!

     
    • Gretchen without Grain

      September 21, 2013 at 8:20 pm

      I’m so glad you’re enjoying this recipe, and tweaking it to your liking! I love chopped pecans in mine πŸ™‚

       
  13. Daniel S.

    September 24, 2013 at 2:26 am

    Wow, this is pretty good – and so simple. I buzzed a couple handfuls of almonds in the bullet blender, eating the big bits that sifted out – almond flour is a tad expensive! I’m ashamed I ate the boxed MiM version before… this is soooo much better for me. I used liquid stevia, after the powdered variety gave me angina chest pains – maltodextrin is hidden MSG! but it could have been a little sweeter. I’m going to have to experiment with your other suggestions. And other recipes.

    Thank you thank you thank you! πŸ˜€

     
    • Gretchen without Grain

      September 26, 2013 at 5:48 pm

      I’m glad you like these! Try looking at local bulk stores to see if you can find almond flour there. I pay $4.99 a lb, which is more reasonable than prepackaged. And I also avoid maltodextrin! Not only MSG, but much if it is derived from barley or wheat. Having control over ingredients is the way to go πŸ™‚

       

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