This keto 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:
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:
Instructions: Microwave
(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
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:
NUTRITION FACTS:
Calories: 171 | Fat: 12.7g | Total Carbs: 7.6g | | Fiber: 4.5g | Sugar: 0 | Protein: 8.9g
