My Dairy-Free Riff on Headbanger’s Kitchen: Keto Lemon Thyme Mug Cake | Blog#42
So many of the recipes on Headbanger’s Kitchen are huge hits in our family, I was surprised to see the look of skepticism in my daughter’s face when I showed her this video.
Nevertheless, I persisted, and converted this recipe.
2 Tbsp. Almond flour (I use almond meal)
1 Tbsp. Swerve erythritol sweetener
1/2 Tsp. Baking powder
1 Tbsp. Miyoko’s Creamery European Style Cultured butter
2 Tsp. Lemon juice
2 Tbsp. Unsweetened coconut cream
1 Tsp. Vanilla extract
1 Egg
1 Tbsp. Lemon rind
1-1/2 Tsp. Fresh thyme leaves
Thoroughly incorporate dry and wet ingredients and either pour into a ramekin or coffee mug.
Microwave 1.5-3 minutes Bake at 365 degrees Fahrenheit for 25 minutes or until golden brown.
For the glaze, mix together:
2 Tbsp. unsweetened coconut cream
3/4 Tsp. Truvia sweetener
1 Tsp. Lemon juice
1/2 Tsp. Lemon rind
1/2 Tsp. Vanilla extract
Enjoy!
This cake is gluten, dairy, corn, and soy free.
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