Keto Lemon Mug Cake Recipe

Keto Lemon Mug Cake Recipe

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

1. Preheat oven to 375* F
2. 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)
3. Combine eggs, lemon juice, coconut milk or heavy cream, lemon zest, stevia, sea salt, and coconut flour and stir well.
4. Allow to sit for 5 minutes (this is the trick to getting coconut flour to not be clumpy) and then stir again until completely smooth.
5. Add in baking soda, and stir again.
6. Evenly pour batter into 4 custard cups and then place in the oven.
7. Bake for 20 minutes, or until edges are starting to turn golden brown, 'cake' springs back when you gently press on it, and a knife or toothpick inserted into the middle comes out clean.
8. Cool, and then top as desired with stevia-sweetened whipped cream, or whipped coconut cream to make it dairy-free.

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