Friday, March 14, 2014

Lemon mug cake

This is a variation of my tiramisu mug cake, I just double up the recipe And used the base from that recipe and added lemon zest and lemon juice. This will make 3 mug cakes. You can always half the recipe or microwave it and just store the rest in the fridge. 

2 tbsp of powdered erythritol ( or 2 packets of any sweetener of choice)
1 whole egg
2 tbsp of melted butter ( or coconut oil)
6 tbsp of almond flour ( honeyville brand)
2 tbsp of almond milk ( or any liquid like cream, half and half or water)
4 tbsp of vanilla whey protein powder
1/2 tsp of baking powder.
1 and 1/2 tsp of lemon zest
2 1/2 tbsp of fresh lemon juice
Pinch of salt

Mix all the dry ingredients in a bowl and set aside.
Put the melted butter, egg, liquids, lemon juice and the zest in another bowl and using a wire whisk mix it till it's well combined. I really suggest to use a wire whisk.
Now slowly pour the dry ingredients in your liquids and continue mixing. 
Divide and Pour into your mugs ( 3 mugs)
Set aside for about 1 to 2 minutes so that the baking powder can activate. 
Microwave for 45 seconds ( cooking time will vary depending on your microwave so I suggest check it at 40 seconds)
I top mine with freshly whipped cream and some more lemon zest. 

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