Other Recipe

Lemon Mug Cake

lemon mug cake is ready in only a few minutes and will leave you satisfied and satiated with only 3.1g net carbs per serving!

DURATION:

Prep Time: 3 Minutes | Cook Time: 2 Minutes | Total Time: 5 Minutes | Yields: 2 servings

INGREDIENTS:

2 tbsp (0.5oz/16g) almond flour
2 tbsp (0.5oz/16g) coconut flour
2 tbsp (1oz/28g) granulated erythritol
1 egg
1 tbsp (15ml) unsweetened almond milk
1 tbsp (15ml) melted butter or coconut oil
1 tbsp (15ml) lemon juice
1 drop lemon flavoring (optional)
½ tsp (gluten-free) Baking powder
Optional: Lemon Icing

2 tbsp (0.3oz/12g) powdered erythritol
1 tbsp (15ml) heavy cream
1 tsp (5ml) lemon juice
INSTRUCTIONS:

1 Add all of the ingredients except for the ingredients for the optional lemon icing into a middle-sized bowl. Whisk until you get a smooth and chunk-free dough.
2 Grease your microwave-safe mug or ramekin with cooking oil that doesn’t have a strong taste (I like to use coconut oil, butter or avocado oil).
3 Add your cake batter into your mug or ramekin (the mug should be at least double the size of the mixed ingredients).
Instructions: Microwave

4 Microwave for about 1-3 minutes.
(The cooking time in your microwave may vary heavily depending on what microwave and what settings you’re using.)
A broad rule of thumb: Approx. 1 Minute at 1200 Watt and more like 2-3 minutes at <600 Watt.
If you don’t know the Wattage power of your microwave I’d recommend baking your mug cake for a shorter time period (60 seconds) first and continue baking for a few more seconds if needed.
This will avoid that the mug cake dries out.
You can test if your mug cake is completely cooked by pricking the center with a toothpick – if it comes out “clean” it’s ready!
Instructions: Oven

5 Preheat your oven to 350 degrees Fahrenheit (180°C).
Follow the same steps as above.
Bake your mug cake for about 10-15 minutes.
You can test if your mug cake is completely cooked by pricking the center with a toothpick – if it comes out “clean” it’s ready!
(Optional) Prepare the Lemon Icing:

6 Mix the powdered erythritol, lemon juice, and heavy cream and pour it over the finished keto lemon mug cake.
7 Enjoy warm or cold, both options taste great!
8 Cover with plastic wrap and store for up to 2 days in your fridge.
NUTRITION FACTS:

Calories: 171 | Fat: 12.7g | Total Carbs: 7.6g | Fiber: 4.5g | Sugar: 0 | Protein: 8.9g

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