Keto Lemon Mug Cake Kirbie S Cravings Instructions. in a microwave safe mug that can hold at least 8 oz of liquid, add all mug cake ingredients except lemon zest. mix with a small whisk until batter is smooth. stir in 1 4 tsp lemon zest. add a little more zest over surface of the cake. this should only be about a pinch worth spread out across the surface. Whisk the flour, baking powder, sugar, milk, oil, and lemon juice in a microwave safe mug. whisk in the lemon zest. cook the mug cake in the microwave for about one minute. the cake is done when the top is dry. for the best flavor, let the cake cool before eating it. you can also add a lemon glaze, frosting, or dust the top with powdered sugar.
Keto Lemon Cake Kirbie S Cravings Line an 8 x 4 inch loaf pan with parchment paper. in a large bowl, add butter and erythritol. whisk until evenly combined. add eggs, one at a time, whisking after each addition. add in lemon juice, zest and vanilla. whisk until evenly combined. add in almond flour, coconut flour, baking powder. whisk until evenly mixed. This keto lemon mug cake is sweet, bright and ready in just a couple of minutes. if it's lemon i'm in love! anyone else? recipe ️. Mix the coconut flour, baking powder, and sugar substitute in a small bowl. stir in the butter, egg and vanilla extract and lemon juice and half the zest. pour the batter into the mug. cook in the microwave on high for 60 seconds (may require longer depending on your microwave). garnish with the remaining lemon zest. Combine all of the ingredients in a microwaveable cup or ramekin that can hold at least 10 ounces. whisk to combine until smooth. microwave for 90 seconds, and let rest for a few minutes after. mix together the ingredients for the icing, and spread it onto the cake before serving.
Keto Lemon Mug Cake Kirbie S Cravings Mix the coconut flour, baking powder, and sugar substitute in a small bowl. stir in the butter, egg and vanilla extract and lemon juice and half the zest. pour the batter into the mug. cook in the microwave on high for 60 seconds (may require longer depending on your microwave). garnish with the remaining lemon zest. Combine all of the ingredients in a microwaveable cup or ramekin that can hold at least 10 ounces. whisk to combine until smooth. microwave for 90 seconds, and let rest for a few minutes after. mix together the ingredients for the icing, and spread it onto the cake before serving. Mix the flour, sugar, and baking powder in a small bowl. using a fine grater or zester, grate the peel of half a lemon right over the bowl. measure out oil (or melted butter melted vegan butter melted coconut oil), milk, and 1 tablespoon lemon juice; pour into dry ingredients. stir until all mixed together. Combine all cake ingredients except lemon zest and lemon curd in an oversized microwave safe mug. mix with a small whisk until batter is smooth. add lemon zest and lemon curd and mix until batter is smooth. cook in microwave for about 1 minute. if cake is not done, heat an additional 15 seconds. let cake cool a few minutes before eating.
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