I’m still on a raspberry kick. I scored bags of frozen organic raspberries on sale for under $2 last month and I’ve been savoring them. They were fantastic in the champagne I enjoyed on my getaway alone with the hubs last weekend. But the champagne is long gone so I needed another option back in everyday life.
Enter the lemon raspberry mug cake.
A simple, single serve, microwave mug cake ready in under ten min. Probably under five min if you don’t have to spend a long time digging in the pantry for your ingredients.
It is gluten free, grain free, sugar free (the raspberries do add a smidge of natural sugar), dairy free, and a THM S.
2 T. coconut flour
1 T. THM gentle sweet sweetener (or my copycat or sub your favorite sweetener to taste)
1/2 t. baking powder
1/2 t. lemon extract
3 T. unsweetened almond milk
Combine above ingredients and mix thoroughly. Then mix in:
1/2 cup frozen raspberries
Microwave until the top is no longer wet. This takes about 2 min in my microwave.
Most of the time I eat mug cakes right from the bowl but I decided to invert this one onto a plate to see all the raspberries. It is so moist with the lemon and raspberry flavors popping every bite. This is a keeper.
- 1 egg
- 2 T. coconut flour
- 1 T. THM gentle sweet sweetener (or my copycat or sub your favorite sweetener to taste)
- 1/2 t. baking powder
- 1/2 t. lemon extract
- 3 T. unsweetened almond milk
- 1/2 cup frozen raspberries
- Combine above ingredients and mix thoroughly. Then mix in raspberries.
- Microwave until the top is no longer wet. This takes about 2 min in my microwave.
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