Lemon Mug Cake

Name: Lemon Mug Cake Recipe
Prep time: 1 min
Cook time: 1 min
Total time: 2 min
Yield: 1
Ingredients: 1 tbsp Coconut Secret Raw Coconut Flour (by GFERBER); .5 serving Bob's Red Mill Almond Flour - per 1/4 Cup; 1 large Egg fresh whole raw; 28 gram(s) Avocado Oil - Chosen Foods - 1 TBSP; .5 tsp Lemon Extract (by AEROBICSAHOLIC); .25 tsp Baking Powder; .5 tsp Splenda

Minutes to Prepare: 1
Minutes to Cook: 1

Number of Servings: 1

Ingredients

1 tbsp Coconut Secret Raw Coconut Flour (by GFERBER) .5 serving Bob's Red Mill Almond Flour - per 1/4 Cup 1 large Egg, fresh, whole, raw 28 gram(s) Avocado Oil - Chosen Foods - 1 TBSP .5 tsp Lemon Extract (by AEROBICSAHOLIC) .25 tsp Baking Powder .5 tsp Splenda

Directions

mix all ingredients in mug, microwave for 1 minute.

Can eat immediately, or cut in half and toast both sides in toaster oven.

Serving Size: 1 mug cake

Number of Servings: 1

Recipe submitted by SparkPeople user MAIGEN.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 443.6
Total Fat: 40.6 g
Cholesterol: 186.0 mg
Sodium: 200.4 mg
Total Carbs: 8.5 g
Dietary Fiber: 5.5 g
Protein: 11.1 g

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