Keto Lemon Mug Cake

On the table in: 7 minutes
Serves: 1
Origin: Western

Ingredients:

  • 20g butter, melted, cooled
  • 1 egg
  • 1 teaspoon finely grated lemon rind, plus extra zested, to serve (optional)
  • 25g (1/4 cup) coconut flour
  • 1 tablespoon ground almonds
  • 2 teaspoons xylitol
  • 1/2 teaspoon baking powder
  • 2 tablespoons almond milk
  • 1 tablespoon fresh lemon juice
  • Mascarpone, to serve

Nutritional Information

Per serving: 464 calories; 7.4g carbohydrates; 11.1g protein; 36.2g fat; .9g fibre

Instructions:

  1. Whisk together the butter, egg and lemon rind in a small mixing bowl until combined.
  2. Add the flour, almond, xylitol, baking powder, milk and juice. Stir to combine.
  3. Transfer mixture to a 250ml (1 cup) heatproof mug or cup and smooth the surface.
  4. Microwave on HIGH for 2 minutes. Set aside for 30 seconds.
  5. Top with a dollop of mascarpone and extra lemon zest, if using, to serve.

We would like to acknowledge that this recipe was sourced from Taste.com.au on 8 April 2019.

Author: Tracy Rutherford Image credit: Guy Bailey Publication: Taste.com.au

https://www.taste.com.au/recipes/keto-lemon-mug-cake-recipe/y9rjimcd