On the table in: 7 minutes
Serves: 1
Origin: Western
Ingredients:
Nutritional Information
Per serving: 464 calories; 7.4g carbohydrates; 11.1g protein; 36.2g fat; .9g fibre
Instructions:
- Whisk together the butter, egg and lemon rind in a small mixing bowl until combined.
- Add the flour, almond, xylitol, baking powder, milk and juice. Stir to combine.
- Transfer mixture to a 250ml (1 cup) heatproof mug or cup and smooth the surface.
- Microwave on HIGH for 2 minutes. Set aside for 30 seconds.
- 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