1.In a microwave-safe mug that can hold at least 8
oz of liquid, add all mug cake ingredients except lemon zest. Mix with a small
whisk until batter is smooth.
2.Stir in 1/4 tsp lemon zest. Add a little more zest
over surface of the cake. This should only be about a pinch worth spread out
across the surface.
3.Cook the cake in the microwave for about 1 minute
and 40 seconds. Let cake cool slightly before dusting with powdered sugar
substitute (like Swerve) or other topping of your choice. Cake is best consumed
shortly after it is cooked.
use an 1100-watt microwave. You may need to adjust time and/or power if
you are using a different wattage.
used So Nourished Erythritol Sweetener Granular* but you can use any
granular sugar substitute of your choice. I prefer using erythritol
because it doesn't have that cooling sensation.
coconut flour is essential to this recipe. The cake will not be able to
asborb all the lemon juice and will not rise properly without it. At the
same time, you need to make sure you only use 1/4 tsp of coconut flour.
Coconut flour is highly absorbent so if you use even a little bit extra,
your cake will come out dry.
cake does not rise that high so using an 8 oz mug should be sufficient.
just a little extra lemon zest to the surface of the cake will help ensure
lemon flavor throughout the cake because the juice does tend to sink a
little towards the bottom of the cake.
Comments from the
Cook, Heather McCoy-Garcia :
I don’t know about ya’ll but I absolutely love mug cakes
and right now. I have to find all different kinds of recipe’s
that are healthier to help me shed a few extra pounds.