A coconut lemon mug cake that tastes virtually similar to the real deal. It’s simply the best when it comes to coconut flour cakes, it has a light and fluffy texture, is super easy to make and cooking is done in less than 2 minutes in the microwave. It would satisfy anyone with a sweet tooth. It’s full of yummy goodness, is dairy-free, sugar-free, gluten-free, nut-free and more.
This cake goes perfect with your favourite cuppa tea or coffee. It’s perfect for diabetics and keto lovers, and is haven for those allergic to nuts. It calls for the simplest of ingredients, and is super quick to prepare and cook. If you’re a keto friendly fan, then it’s likely you already have all the ingredients stored in your cupboard.
COCONUT LEMON MUG CAKE TIPS:
This mug cake could easily be shared between two people at a pinch, but really it’s meant for one. It’s just too irresistible to share!
This recipe uses certified organic coconut flour. If you don’t use certified organic coconut flour you may need to add a little less flour.
When you zest the lemons do not remove the pitH underneath the yellow rind as it will make your cake taste very bitter.
Always microwave your cake in a Pyrex jug. During the cooking process it almost triples in size, however after about one minute it will start to deflate slightly. This cooking process is completely normal and happens because there is a natural reaction between the lemon and the baking powder. Never be tempted to put the batter in a mug because the batter will spillover.
CHEF’S NOTES:
Nutritional calculations are per person, are rounded off estimates and exclude optional extras. If you use other ingredients or quantities, the results can’t be guaranteed.
Note: Erythritol is an alternative to cane sugar, it is a type of sugar alcohol that the body can’t digest into glucose so it does not spike blood sugar. It has a glycemic index of 0 and is effectively 0 net carbs. Therefore, it is completely subtracted from the net carbs.
Kitchen Tools: Small Pyrex Jug, Citrus Juicer
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