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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!)
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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)
- Combine eggs, lemon juice, coconut milk or heavy cream, lemon zest, stevia, sea salt, and coconut flour and stir well.
- 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.
- Add in baking soda, and stir again.
- Evenly pour batter into 4 custard cups and then place in the oven.
- 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.
- Cool, and then top as desired with stevia-sweetened whipped cream, or whipped coconut cream to make it dairy-free.
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