ats
tgh
If you aren’t familiar with mug cakes, they are delicious little no-fuss low-carb (2 net carb per cake) cakes that can be made in tiny batches. I used ramekins here, but you could easily use a coffee mug to cook them in… hence the name :) As I’ve talked about previously, we don’t use erythritol in our kitchen, so the challenge for us was to come up with a cake that we could sweeten using stevia without having it taste weird. Enter lemon cake! Lemon goes well with both coconut and stevia, allowing us to make this with coconut flour and sweeten it with stevia.
If you’d like to make a small batch of cupcakes, this recipe will fit into 6 cupcake liners. After they have cooled, pop them in the freezer and your GAPS kiddo (or yourself) can bring them along to classroom celebrations and birthday parties without feeling left out.
KETO LEMON MUG CAKE RECIPE
COURSE: DESSERT CUISINE: KETO PREP TIME: 10 MINUTESCOOK TIME: 20 MINUTESTOTAL TIME: 30 MINUTESSERVINGS: 4 CALORIES: 110 KCALAUTHOR: CARA COMINI
This ketogenic diet-friendly mug cake recipe serves 4, perfect for when you want a sweet treat for the family (or to freezer for yourself for later!) but don't want loads of leftovers.
INGREDIENTS
3 eggs
1/4 cup lemon juice juice of about 1 lemon
1/4 cup coconut milk OR heavy whipping cream
1 lemon zested (this lemon zester makes this so fast and easy!)
3 packets stevia
pinch sea salt
1/4 cup coconut flour
1/4 teaspoon baking soda
INSTRUCTIONS
Preheat oven to 375* F
Grease 4 custard cups or ramekins with butter or coconut oil (I use these, they are 5 oz but any cup between 4 and 6 oz should work)
Read full recipes here >> healthhomeandhappiness.com/keto-lemon-mug-cake-recipe-dairy-free-stevia.html