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9
JUL

Keto Coconut-Lemon Mug Cake Recipe

Filed Under: Diet & Weight Loss,Recipes at 12:32 pm | By: Megan Sullivan

If you’re on a ketogenic diet, you’re brave enough to give up indulgences like sugary treats. But guess what? You can still satisfy your sweet tooth with keto desserts, like this easy-to-make Keto Coconut-Lemon Mug Cake! It’s a single serving, so you don’t have to worry about going overboard.

Eating healthy fats is a key component of the keto diet. MCTs, or medium-chain triglycerides, are a form of saturated fatty acids that are especially useful to incorporate into the keto diet. Coconut oil is a rich source of MCTs, but you can also get your daily dose in supplement form.

This particular recipe incorporates MCT oil powder. The healthy fats in MCT powder are converted to ketones, which can help sharpen your focus, boost energy and enhance weight loss.

Powdered MCT is easier on the digestive system than MCT oil in its raw form.  The powder is also easier to incorporate into baked goods, like this guilt-free mug cake!

The MCT powder here is used in place of butter as a fat source. (If you don’t have MCT oil powder on hand, you can substitute 1 tablespoon of grass-fed butter or coconut oil per scoop.)

Consuming MCTs has never tasted so good. Trust us.

Keto Coconut-Lemon Mug Cake

Servings: 1

Prep time: 3 minutes

Cook time: 2 minutes

INGREDIENTS:

2 scoops MCT oil powder

2 tablespoons coconut flour

¼ teaspoon baking soda

½ teaspoon cream of tartar

Pinch of salt

1 large egg, lightly whisked

1 tablespoon freshly squeezed lemon juice

1 teaspoon finely grated lemon zest

2 tablespoons coconut cream

Topping:

Dollop of coconut cream

Stevia or other zero-calorie sweetener to taste

½ teaspoon lemon zest (optional)

INSTRUCTIONS:

  • Add MCT oil powder, coconut flour, baking soda, cream of tartar and salt to microwave-safe mug.
  • Stir in whisked egg, lemon juice, lemon zest and coconut cream until batter forms.
  • Microwave for about 90 seconds, or until the top of the cake is firm to the touch.
  • Mix dollop of coconut cream with stevia or other zero-calorie sweetener.
  • Wait until cake is slightly cooled, then spread on coconut cream topping. Scatter with bits of lemon zest, if desired. Devour.




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