Keto Lemon Mug Cake

I went to Natural Groceries to look for caramel extract.  I don’t shop there too often, but it was on my way home and I didn’t feel like driving out of my way to Whole Foods. 

I learned a long time ago that if you coat your mug cups with melted butter that they will easily flip out of the mug once cooked (if that is a goal).   I just melt butter in a separate bowl, pour it in my mug cups and swish it around until a nice thick layer remains.

You can make the glaze thick or thin!  The above picture shows the thick glaze where you just drizzle it on. 

For a thicker glaze, you want to use less almond milk.  For a thinner glaze, you want to use more.

Notice below the glaze is much thinner and coats the entire cake.  It is up to you which one you prefer!

Ingredients

Mug Cake

• 2 tablespoons coconut flour
• 2 tablespoons heavy whipping cream
• 1 tablespoon erythritol
• 1/4 teaspoon baking powder
• 1/4 teaspoon lemon extract flavor
• 3 drops liquid stevia
• 1 egg, beaten
• 1-2 tablespoons butter, melted

Topping

• 4 tablespoons powdered erythritol
• 1-2 tablespoons unsweetened almond milk
• 1/8 teaspoon lemon extract flavor
• sliced almonds (optional)

Instructions

Mug Cake

1. Use melted butter to coat mug cups (I used 2 small cups)
2. In a small bowl, mix all ingredients well.
3. Add to mug cup(s).
4. Make sure it doesn't fill much more than 1/2 the cup because it will rise
5. Microwave for 90 seconds.
6. Remove from microwave and let cool for 2-3 minutes.
7. Flip upside down onto plate. It should EASILY come out due to the butter coating.
8. Let cool for a few moments.

Topping

1. Meanwhile, mix topping ingredients in a small bowl and combine well.
2. Topping should be thick but pourable.
3. Drizzle just a small amount on the mug cake(s). You may have extra.
4. Top with almond slivers (optional)

Recipe Adapted by : trinakrug.com