A super moist, lemony, low carb mug cake to satisfy that sudden sweet craving! Guilt-free!
Mug cakes. The new love of my life. Coming to my rescue when I get this sudden craving for cake. Which is usually later in the evening. And of course, those cravings hit when I don’t have a single crumb of cake in the house (yeah, I know, how is that even possible?!). And as I’m then the only one (my husband usually doesn’t fancy cake, only if it involves white chocolate), I make myself a single serve mug cake.
As I had some fresh raspberries sitting in the fridge, I figured I could make something with those lovely little red gems. And what pairs well with raspberries? Yes, white chocolate crossed my mind, but I wanted something less sweet. Lemon! Yes, lemon.
Oh, and it needed to be guilt-free. Got it. So here it is, my Low Carb Lemon Raspberry Mug Cake! Only a few minutes and you’ll be able to enjoy this blissful treat…
In a small bowl, mix 1 tbsp almond meal, 1 tbsp coconut flour and 1/4 tsp baking powder.
In another small bowl, mix 1 egg, 1 tbsp milk of choice, 1/2 – 1 tsp lemon extract (depending on how lemony you want it) and 1 tbsp melted coconut oil or vegetable oil until well blended.
Pour wet ingredients into dry ingredients and mix well.
Pour batter into a lightly greased mug, cup or ramekin and lightly press 5-6 raspberries into the batter.
Microwave on high for about 60 seconds (time needed may vary depending on your microwave). If needed, add 10 seconds of cooking time.
Top with whipped cream and extra raspberries (this is optional but highly recommended!).
Now dig in and enjoy!