It’s been a crazy end of the year – a surfeit of cooking and feasting that usually marks the season in my house. This year we had our family vacation in Hiroshima, Japan. And thanks to our tight schedules, we organized it such that we could come back 2 days before Christmas so that I could start cooking and baking for our giant family Christmas dinner. We had a blast in Japan – besides taking over the kitchen in our Airbnb (our hosts didn’t know what hit them), like good Singaporeans we spent our holiday dollar wandering through 5 floors of Don Quixote and 7 floors of Tokyu Hands.
The Don Quixote Penguin – the “Don-Don-Don-Kee” song is still ringing in my ears – it’s a terrible ear worm.
Our bags were stuffed with lots of washi tape and cute sumikko gurashi stuff…plus a tamago pan…I guess I needed to prove that I could make tamago (plus hubs and kid#1 love tamago and egged me on to buy the pan).
My first attempt at making tamago, a kind of Japanese rolled omelette that is rather sweet, and making it at home with sugar substitute makes it low carb friendly!
Anyway when we were in Japan, I fell in love with butter matcha (only available at Family Mart) and kid#2 was addicted to her matcha blends sticks. So of course we had to make matcha mug cakes. I usually travel with a bag of almond flour and sugar substitute on family vacations; I even brought callebault chocolate chips and baking powder this time and we managed to wow our Airbnb hosts with our microwave mug cakes!
This matcha mug cake recipe is a simple mix in a mug recipe. It tastes a little like a steamed cake (common in Asian desserts), and did well with the chocolate chips in them. The mug cakes were great after a full day of sightseeing and made a warm comfy dessert for the winter nights.
Low Carb Matcha Mug Cake
- 4 tbsp almond flour
- 2 tbsp sugar substitute
- 1/2 tsp baking powder
- 1/2 tsp matcha powder
- 1 1/2 tbsp melted butter
- 1 egg, lightly beaten
- 2 tbsp sugar-free chocolate chips
- Melt the butter in the microwave (about 30 seconds). Allow it to cool slightly.
- Mix the almond flour, sugar substitute, baking powder and matcha powder well.
- In another bowl, mix the egg and butter.
- Mix the dry and wet ingredients together. Add the chocolate chips and stir through the mixture.
- Pour the batter into a mug or glass. Microwave for 1 1/2 minutes on high (the duration may need to be extended if you have a lower wattage microwave). Serve hot.