KETO LEMON MUG CAKE

A light cake bursting with lemon flavor. This cake cooks in the microwave in less than 2 minutes!

Ingredients:
  1.  1 tbsp unsalted butter melted
  2.  1 large egg
  3.  3 tbsp superfine almond flour
  4.  ¼ tsp coconut flour
  5.  ½ tsp baking powder
  6.  1 ½ tbsp erythritol sweetener granular
  7.  ¼ tsp vanilla
  8.  1 tbsp lemon juice
  9.  ¼ tsp lemon zest plus additional for topping
Directions:
  1. In a microwave-safe mug that can hold at least 8 oz of liquid, add all mug cake ingredients except lemon zest. Mix with a small whisk until batter is smooth.
  2. Stir in 1/4 tsp lemon zest. Add a little more zest over surface of the cake. This should only be about a pinch worth spread out across the surface.
  3. Cook the cake in the microwave for about 1 minute and 40 seconds. Let cake cool slightly before dusting with powdered sugar substitute (like Swerve) or other topping of your choice. Cake is best consumed shortly after it is cooked.
Notes:
  • I use an 1100 watt microwave. You may need to adjust time and/or power if you are using a different wattage.
  • I used So Nourished Erythritol Sweetener Granular* but you can use any granular sugar substitute of your choice. I prefer using erythritol because it doesn't have that cooling sensation.
  • The coconut flour is essential to this recipe. The cake will not be able to asborb all the lemon juice and will not rise properly without it. At the same time, you need to make sure you only use 1/4 tsp of coconut flour. Coconut flour is highly absorbent so if you use even a little bit extra, your cake will come out dry.
  • The cake does not rise that high so using an 8 oz mug should be sufficient.
  • Adding just a little extra lemon zest to the surface of the cake will help ensure lemon flavor throughout the cake because the juice does tend to sink a little towards the bottom of the cake.
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