Skip to main content

NUTTY CHOC-CHIP CAPPUCCINO CUP CAKE - cooked in a cup - in 60 seconds!

Nutty Choc-chip Cappuccino Cup Cake!
Cooked in a cup in 60 seconds!
Gluten+Grain+Dairy+Sugar Free + Low Carb to boot!

You gotta make this…it’s a no-grainer! (Too much? Enough with puns?)

OK, I might be SUGAR FREE now… And I might only nibble on pure 90% Lindt chocolate every now and then… And I might have obliterated my sweet tooth cravings… but a girl still has to have cupcakes in her life! Birthday’s for example? Mothers Day? VALENTINES DAY for heavens sake! Am I right? But can I still have them without grains or gluten? Without sugar or too many carbs? And can I dollop cream on it that wont upset my tummy…? I’m not asking too much, am I?

Apparently, I can have it all because there are literally hundreds of these recipes out there for us-grain-free-fools that aren’t prepared to give up ‘The Occasional Cupcake’, or ‘The Morning Muffin’ (which is really just a grown-ups version of 'The Cupcake', only a little more serious) just because we choose not to eat grains anymore.  No, no, no, we make a plan, we re-invent the wheel/cupcake/muffin/bread etc and we do it all in 60 seconds! Ta Daaa!

My inspiration for this little beauty of a treat came from a very smart, young man in charge of THIS BLOG. His blog is very informative if you are just starting out with low carb eating. Lots of knowledge there. Check him out.

And now, onto the recipe: I added coffee because it’s the perfect marriage with chocolate, and it intensifies the chocolatey flavour (as does the vanilla). 

There are also three different flours in here, but don’t let that put you off, it’s a tablespoon or so of each, and I think they balance each other out in texture, flavour and health benefits, beautifully.

The choc chips I've added are cut from a block of my very strong and bitter 90% cocoa slab, broken into little bits, however, my kiddies don’t care for it so I use 70% for them. It’s an acquired taste, you (and your kids) can learn to like the stronger stuff a little at a time. For now, you could add a smidgen of regular choc chips, but beware they are mostly sugar and hardly any cacao goodness.

You can choose your own nut combination. I love nuts so I add a lot. You could use roasted and salted, or plain, according to your tolerance and taste.

And lastly, the cream I have sploshed on top is dairy free Orley Whip which has zero carbs or sugars added, and it’s much easier on our tummies. You could use whipped coconut cream (heavenly, by the way) or regular cream from the cow. Whip it up with vanilla, sweeten with a little stevia, or leave it plain. All depends on how much time you have or your attention span on the day.

This is literally cooked in a minute in your microwave. Perfect for unexpected guests or a quick after school treat. Best of all its super filling and without the sugar rush-crash-craziness.


  • 2 Tbsp Butter or Coconut Oil
  • 1 Tbsp strong Coffee granules dissolved in 2 Tbsp of hot water
  • ¼ tsp Vanilla Extract
  • 1 large Egg

  • 2 Tbsp of Almond Meal (or Walnut Meal - delish)
  • 1 Tbsp of Flax Meal (flax seeds ground in coffee grinder) you can omit this and replace with another Tbsp of Almond Meal, however it will add slightly more carbs, and I also prefer the added fibre and healthy oils from the Flax.
  • 1 tsp Coconut Flour
  • Pinch of Salt (I use ground Himalayan)
  • 1 Tbsp good Cocoa powder, unsweetened
  • 1 - 2 Tbsp sugar replacement (I use Xylitol) to taste
  • ½ tsp Baking Powder (make your own Aluminium-Free baking powder HERE)

  • 1 block of 90% Lindt chocolate (or approx 2 Tbsp of regular choc chips)
  • ¼ cup mixed Nuts of your choice, roasted and salted, roughly chopped

  • Whipped cream to serve (I used Orley Whip sweetened with stevia drops)


Melt your Butter or Coconut Oil in your mug in the microwave for 20 or so seconds. Swirl it around the cup to help prevent sticking.

Add all the wet ingredients and mix well with a fork.

Add all the dry ingredients and mix well.

Lastly stir in the choc chips and nuts. Microwave on full power for one minute. Check if cooked. Add another ten seconds if necessary. Do not over cook. [If you don’t have a microwave, scoop into two ramekins and bake at 180 degrees C for about 18 - 22 minutes]

Remove from the mug and allow to cool a little before adding your dollop of cream, some sprinkled nuts on top, and a pinch of cocoa powder for pretty presentation… OR, dollop cream straight into your mug and devour without sharing!

Oh, by the way, this actually serves two, so you could cut it in half and share with someone… but I wont tell if you don’t ;o)

Much love and gratitude, and happy nibbling



Popular posts from this blog

My Happy Tummy Camel Milk Smoothie

The eternal search for ultimate health, vibrant energy and self-healing has recently led me to the most interesting article I've read in a while. It’s an article about the amazing health benefits of CAMEL MILK! Yes… camel milk. Ta-daaaaaaa! I first read about it here on Wellness Mamma's blog, and then found a more scientific article with studies and all the science behind it here… but the summarised version goes like this… Proven studies show that the benefits of regularly drinking camel milk have been seen to treat, if not cure, a number of ailments and diseases, namely: Autism (What? Really?)Auto-immune diseases (like rheumatoid arthritis)Hepatitis-CDiabetesEven in the treatment of several cancers (whoa) and AIDS.
And boasting beneficial Immune boosting properties, just to name a few… This was a particularly interesting and relevant excerpt I found at “Not only is camel milk well-received by people who have milk allergies or an intole…

I Pimped my CHAI - Nourishingly Warm and Creamy Chai Tea

Sugar Free + LCHF (With a Dairy Free Option)

It’s cold outside… nay… Its freakin’ freezing outside (well by Cape Town standards anyway) and I want warm stuff - on me, around me and definitely IN me!
Enter: my warming and very creamy, dreamy Chai Tea.

I’ve never really been one for flavoured or herbal teas. I like Rooibos tea, served black, and that’s it. And I drink loads of hot water with fresh lemon, and sometimes a sliver of ginger in, too. Oh, and of course, the best coffee I can afford made ‘My Way’: creamed with an egg and butter. You remember? It’s the ONLY way I make it now, no milk needed.
But then last week, I was out with a friend, and I smelt it… the aroma wafted alluringly my way, and I almost dunked my entire nose in my dear friend’s steaming mug of milky spice. It was love at first waft. She let me have a sip… well, the flavours and scents of cinnamon, ginger, cloves and cardamom made me feel positively drunk. Masala Intoxication! How divine. I wanna BATH in this stuff!

I we…

Itty Bitty Chocolate Mini Cakes - in a cup - in 60 seconds!

Here's my little itty-bitty chocolate cake, baked in a cup, and in 60 seconds!

Nut-free. Gluten-free. Grain-free. Sugar-free. Low-carb. Dairy free options.
Afternoon tea-and-cake just got REAL, people. Real quick. Real easy. And Real healthy too. You cant even call this a cheat meal (although it tastes like a sneaky, naughty cheat) because it’s all within the rules of eating low carb, gluten free, sugar free and therefore healthy, right?)

This makes four ½ cup ramekins. It’s coconut flour based (although not 'coconutty' in flavour at all) and quite filling. I’ve been known to make a bigger one for me (all in the name of science, of course) and, well, let’s just say my eyes were bigger than my tummy. For an afternoon snack, with an espresso or cup of tea, a small ramekin is perfect (and then you have one left for tomorrow, and the next day too).
Now, because I made these on a random Monday afternoon after picking up my brood from gymnastics, I didn’t have the time, nor inclinat…