Ingredients:
For the Cake:
2 tbsp (16g) almond flour
2 tbsp (16g) coconut flour
2 tbsp (28g) granulated erythritol
1 egg
1 tbsp (15ml) unsweetened almond milk
1 tbsp (15ml) melted butter or coconut oil
1 tbsp (15ml) lemon juice
1 drop lemon flavoring (optional)
½ tsp gluten-free baking powder
Optional Lemon Icing:
2 tbsp (12g) powdered erythritol
1 tbsp (15ml) heavy cream
1 tsp (5ml) lemon juice
Instructions:
Mix the Batter:
In a medium-sized bowl, combine all the cake ingredients (except the icing ingredients). Whisk until the batter is lump-free and smooth.
Prepare the Mug:
Grease a microwave-safe mug or ramekin with a mild-tasting cooking oil (such as coconut oil, butter, or avocado oil).
Pour the Batter:
Pour the cake batter into the prepared mug or ramekin. Ensure the mug is at least double the size of the mixed ingredients to allow room for the cake to rise.
Microwave:
A toothpick put in the center of the cake should come out clean after the cake has set, which should happen about 90 to 2 minutes on high in the microwave.
Optional Lemon Icing:
If desired, mix the powdered erythritol, heavy cream, and lemon juice in a small bowl until smooth.
Drizzle the icing over the mug cake before serving.
Enjoy your quick and delicious keto lemon mug cake!