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Meyer Lemon Mug Cake
You’d never guess that this lemon mug cake was low carb and gluten-free! It’s 100% delicious.
Prep Time
3
minutes
minutes
Cook Time
2
minutes
minutes
Total Time
5
minutes
minutes
Servings
2
servings
Calories
483
kcal
Author
Rachel Gurk
Ingredients
¾
cup
almond flour
2
tablespoons
erythritol
Zest of one Meyer lemon
1
teaspoon
baking powder
Pinch
salt
Juice of one Meyer lemon
2
tablespoons
unsalted butter, melted
1
large egg, lightly beaten
Lightly sweetened whipped cream for garnish
Instructions
In a medium bowl, whisk almond flour, erythritol, lemon zest, baking powder and salt.
Add lemon juice, melted butter and egg, and stir until well combined.
Divide mixture between two microwave-safe mugs and microwave each separately for 1 minute and 20 seconds.
Remove and top with whipped cream.
Notes
Substitute regular lemon, clementine, orange, lime, or other citrus.
Nutrition
Serving:
1
mug
|
Calories:
483
kcal
|
Carbohydrates:
35
g
|
Protein:
13
g
|
Fat:
36
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
24
g
|
Cholesterol:
126
mg
|
Sodium:
430
mg
|
Fiber:
8
g
|
Sugar:
19
g