Keto Lemon Mug Cake


If you aren’t familiar with mug cakes, they are delicious little no-fuss low-carb (2 net carb per cake) cakes that can be made in tiny batches.  I used ramekins here, but you could easily use a coffee mug to cook them in… hence the name :) If you need a quick gluten-free dairy-free cake, this is right for you as well! If you’re not watching carbs, a mild raw honey (use 1 tablespoon per packet of stevia called for) works well in this recipe as well. You may need to increase the baking time a touch when using honey.

Heavy whipping cream is not GAPS-friendly since it contains lactose, so use coconut milk instead.



If you’d like to make a small batch of cupcakes, this recipe will fit into 6 cupcake liners.  After they have cooled, pop them in the freezer and your GAPS kiddo (or yourself) can bring them along to classroom celebrations and birthday parties without feeling left out.

KETO LEMON MUG CAKE RECIPE
COURSE: DESSERT  CUISINE: KETO  PREP TIME: 10 MINUTES  COOK TIME: 20 MINUTES  TOTAL TIME: 30 MINUTES  SERVINGS: 4 CALORIES: 110 KCAL  AUTHOR: CARA COMINI
This ketogenic diet-friendly mug cake recipe serves 4, perfect for when you want a sweet treat for the family (or to freezer for yourself for later!) but don't want loads of leftovers.

INGREDIENTS
3 eggs
1/4 cup lemon juice juice of about 1 lemon
1/4 cup coconut milk OR heavy whipping cream
1 lemon zested (this lemon zester makes this so fast and easy!)
3 packets stevia
pinch sea salt
1/4 cup coconut flour
1/4 teaspoon baking soda

INSTRUCTIONS

  1. Preheat oven to 375* F
  2. Grease 4 custard cups or ramekins with butter or coconut oil (I use these, they are 5 oz but any cup between 4 and 6 oz should work)
  3. Read full recipes here >> healthhomeandhappiness.com/keto-lemon-mug-cake-recipe-dairy-free-stevia.html

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