Lemon Cream Mug Cake

By Rayzel | March 30, 2020 |

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Lemon Cream Mug Cake – FULL CAL

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Course: Breakfast

Keyword: Week 4

Cooking Method: Microwave, Oven

Recipe Type: Batch Cook, Bread, Quick Recipes

Servings: serving

Calories: 301kcal

Ingredients

1 egg
5 tbsp full fat coconut milk
3 tbsp coconut flour
2 tbsp lemon juice
1 tbsp lemon zest
2 tsp Swerve
1/4 tsp baking powder
1/32 tiny scoop powdered stevia *

Instructions

SPRAY a mug with coconut oil cooking spray. In a separate small bowl, whisk together egg and coconut milk. Stir in lemon juice and lemon zest.
STIR coconut flour, baking powder and Swerve into egg mixture. Pour into mug. Microwave 90 seconds-2 minutes depending on microwave. Enjoy hot.

ALTERNATE COOKING METHOD – OVEN:

Please note, oven cooking method is temporary guesstimate till fully tested! PREHEAT oven to 350 degrees. Pour batter into mug, bake for 25 minutes. I HIGHLY RECOMMEND making several at a time so you’re not spending all that time for 1 muffin. :)-

Notes

*STEVIA NOTES: 1 scoop = the scoop that comes in stevia bottle = 1/32 of tsp = 1 packet stevia. If you do not have any of this, a few light shakes. If you do not like stevia, use more erythritol-based sweetener to compensate. It’s not nearly as sweet so per scoop you may need to add 1-3 more tsp. to taste.

Nutrition

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