Tahini Chocolate Keto Mug Cake {Low Carb, Paleo, Gluten-free, Dairy-free}

This delicious Tahini Chocolate Keto Mug Cake is not only low carb, paleo, gluten-free, dairy-free and low FODMAP, but it's legit ready and in your face in under 5 minutes. Delicious, keto-friendly cake that's ready in 5 minutes? Let's do this.

Tahini Chocolate Keto Mug Cake {paleo, gluten-free}

Tahini Chocolate Keto Mug Cake {paleo, gluten-free}

Let me start by being very clear, this Tahini Chocolate Keto Mug Cake is dangerous. No, it's not that it's "bad" for you, on the contrary, but what is dangerous is just how simple it is to make this keto mug cake. Cake in about 5 minutes? Yeh, that's information I am not sure I am ready to have.

Seriously though, this simple keto mug cake is quick to toss together and into the microwave. YES, you heard me right, the microwave! The 1990s hottest kitchen gadget. No, I generally don't cook with my microwave, no I don't think it's the best option, yes, I have heard about the potential dangers for exposure to microwaves, but ya'll relax, we aren't having mug cakes daily, in fact I am not even implying you should have them weekly. It's a treat. It's special and the once or twice a month you use your microwave, it'll be fine. Promise.

That said, if anyone decided to give these a go in the oven or toaster oven, please report back, friends.

Tahini Chocolate Keto Mug Cake {paleo, gluten-free}

Sweeteners:

I would like to be clear, I really don't love all the non-caloric sweeteners prevalent in most keto recipes. Keto or not, I don't really feel that non-nutritive sweeteners have a place in a real food diet, especially in abundance. They are highly processed, many can still impact on insulin and wreak havoc on the gut microbiome. Once in a while, a little bit of stevia in a coffee instead of sugar, a little monkfruit in a treat, probably OK, sure. But cups and cups of this stuff, day in and day out, I just don't think this is a good idea.

For me, sugar alcohols (polyols) like Xylitol and Erythritol, along inulin-based sweeteners are absolute murder on my gut (I am working on a post as we speak about the potential harms of non-caloric sweeteners to explain why this is). I will use a little stevia now and again, a little monkfruit here and there. But, considering I am not consuming sweet stuff on the daily, when I have a sweet, it's an occasional treat, so I generally opt for a small amount of real food sweeteners like maple syrup, honey, dates, coconut sugar, in amounts that I know will work for me, that won't spike my blood sugar or cause cravings.

I would suggest if you are very new to keto or transitioning to a low carb or fat fueled lifestyle, especially if you are coming from a more standard American diet, eating lots of sugar and carbs, or possibly being diagnosed with a metabolic condition such as diabetes – some, natural non-caloric sweeteners may be a good option during the transitioning stages. If it's a tool to reset your palate and taper you down and work to fight an addiction or strong cravings, then I think it can work for a temporary option or for use in small amounts. But even better yet, would be to avoid the sugar alternatives altogether and give your palate the opportunity to reset entirely and find a new way. But no one really wants to hear that kind of crazy talk on a post about cake that you can make in about 5 minutes.

If you are deeper into keto or living that fat-fueled life for sometime now, I will share that little maple syrup or coconut sugar will for the most part, not make or break you, it won't cause sugar cravings or a blood sugar explosion and it will likely not kick your body out of a fat burning or ketogenic state. These are the benefits of metabolic flexibility. More on that below.

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