Meyer Lemon Mug Cake
If you have about 5 minutes to spend in the kitchen, Meyer Lemon Mug Cake might be an awesome gluten free and lacto ovo vegetarian recipe to try. For $1.89 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 437 calories, 13g of protein, and 40g of fat. This recipe serves 2. It works well as a budget friendly side dish. If you have erythritol, salt, butter, and a few other ingredients on hand, you can make it. 209 people found this recipe to be scrumptious and satisfying. It is brought to you by Rachel Cooks. Overall, this recipe earns a rather bad spoonacular score of 34%. Similar recipes include Chopped Kale Salad with Meyer Lemon Vinaigrette (with an easy Meyer lemon substitute), Meyer Lemon and Olive Oil Chiffon Cake with Lemon Poppyseed Curd, and Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting #SundaySupper.
Servings: 2
Preparation duration: 3 minutes
Cooking duration: 2 minutes
Ingredients:
¾ cup almond flour
1 tsp baking powder
2 tablespoons butter, melted
1 large egg, lightly beaten
2 tbsp erythritol
Juice of 1 Meyer Lemon
Zest of 1 Meyer Lemon
Lightly sweetened whipped cream for garnish
Pinch salt
Equipment:
whisk
bowl
microwave
Cooking instruction summary:
In a medium bowl, whisk almond flour, erythritol, lemon zest, baking powder and salt. Add lemon juice, melted butter and egg, and stir until well combined. Divide mixture between two microwave-safe mugs and microwave each separately for 1 minute and 20 seconds. Remove and top with whipped cream.
Step by step:
1. In a medium bowl, whisk almond flour, erythritol, lemon zest, baking powder and salt.
2. Add lemon juice, melted butter and egg, and stir until well combined.
3. Divide mixture between two microwave-safe mugs and microwave each separately for 1 minute and 20 seconds.
4. Remove and top with whipped cream.
Nutrition Information:
covered percent of daily need
