There are some summer days when I get this craving for something lemony…today was one of those days…in fact it was for breakfast that I whipped up this cake with a side of coffee…**be sure to check out the update below and a new photo!
Since finding out I had a sensitivity to dairy I have been tweaking recipes to fit my need….I have been experimenting with several lemon ‘cake in a mugs’ and thought I would try creating my own recipe…
LEMON CAKE IN A MUG
1/3 cup egg whites
3 Tbsp lemon juice (less if you don’t like tart, more if you like it super tart)
2 1/2 tsp sweet blend or 2-3 doonks of THM Stevia
1 Tbsp Oat Fiber
1 Tbsp Baking Blend
1 Tbsp non-gelling gelatin (if you are not dairy sensitive you could try 1 Tb of whey protein powder)
1/2 tsp baking powder
1/2 tsp glucomannan (if you don’t have this then you can omit it and I;m sure you’ll still have a lovely cake!)
pinch of salt
NOTE: When it comes to the dry ingredients like Oat Fiber, Baking Blend and Non-gelling geletine you can use 3-4 tbsp of either or a combination of all. I like a combination. However, if you don’t usually have the non-gelling gelatin in stock then you can omit it completely. I just use it for a little extra protein.
Mix all ingredients together until well combined and pop it in the microwave for 1-2 mins. You could also do this in the oven…but hot summer days call for microwave action 🙂
Making a berry puree or sauce would also be a lovely touch to top off this cake!
I tried raspberries over top the other day and it was fabulous! Keep your berries to a minimum and you will still keep it in FP territory!!
Just a little update. For one of the many I have been making I made a raspberry sauce to cover the top of this gem. I love the combination of raspberry and lemon. Though a beautiful mix of raspberries and cream cheese would make a delightful S option I decided on a FP friendly topping…
I created this mix on a whim so I don’t have exact measurements but it’s super easy!
Heat your water (appx 1/4 – 1/2 cup), add the raspberries, stir while adding the glucomannan not too much as it can get thick (appx 1.2 – 1 tsp) and then add sweetener to taste! Again, it you like tartness don’t add too much sweetener 🙂
HOPE YOU ENJOY!!
Let me know if you have any suggested tweaks!