Lemon Poppy Seed Mug Cake

Makes 1
This is what I made as my “birthday cake” this year and it was SO yummy! And so rich I had to eat half one day and the other half the next day.

INGREDIENTS

1 lemon, zested and juiced
3 TBSP coconut flour
1 Tbsp Truvia (I didn’t have, so substituted Erythritol, or I could also use liquid Better Stevia to make it even lower carb)
¼ tsp baking powder
Pinch of salt
½ tsp poppy seeds
2 TBSP avocado oil or olive oil (original recipe calls for vegetable oil….that’s a NO NO)
2 TBSP water
1 egg

INSTRUCTIONS

In a regular size mug, add the coconut flour, artificial sweetener, baking powder, salt, and poppy seeds. Mix with a fork.
Next, add in the lemon zest and juice and mix again.

Then add in the water and oil and mix again.

Add in the egg and using a fork mix until all the egg is incorporated. Mix for 45-60 seconds.

Microwave for 3 minutes* and then let the mug cake sit for 5 minutes to cool down.

(*Microwave times will vary)

Printable Recipes

#lowcarbjc