Meyer Lemon Microwaved Mug Cake recipe
It's Sugar-Free! It's Gluten-Free! It's Kosher! It's Vegetarian!
Better yet, it comes together in less than five minutes!
Sugar-Free, Gluten-Free Meyer Lemon Microwaved Mug Cake
.75 c almond flour or almond meal
4 T sugar substitute equivalent (I used six packets of Splenda)
Zest and juice of one Meyer Lemon
1 tsp baking powder
a pinch of salt
2 T unsalted butter, melted (if you use salted butter, obviously omit the pinch of salt)
1 large egg, lightly beaten or 1/4 c "egg product"
Lightly sweetened whipped cream for garnish (optional)
In a medium bowl, whisk the almond flour, sugar substitute, Meyer Lemon zest, baking powder, and salt.
Add the Meyer Lemon juice, melted butter, and egg. Stir until well combined.
Divide the batter between two microwave-safe mugs, and microwave each separately for 1:20.
If desired, top with whipped cream. Current Mood: accomplished