Description
A soft and fluffy paleo microwave mug cake ready in just 90 seconds! The lemon beetroot flavor is also the perfect spring/ summer combo for a fun, easy snack recipe. Paleo, Refined-sugar-free, SCD-friendly, High-Protein, Low-carb, Gut Healthy.
Ingredients
- 3 tbsp almond flour
- 1 tbsp. coconut flour
- 1 tbsp tapioca flour
- 1/2 tsp. baking powder
- 1/2 tsp. monk fruit sweetener
- 1/2 tsp. beetroot powder
- 1/8 tsp. salt
- 1 egg
- 3 tbsp. almond milk
- 1/2 tbsp. lemon juice
- 1 tsp. lemon zest
- 1/2 tsp. vanilla extract
Instructions
- In a small microwave-safe dish, combine the almond flour, coconut flour, tapioca flour, baking powder, monk fruit, beetroot powder, and salt. Stir well.
- Add in the egg, almond milk, lemon juice, lemon zest, and vanilla. Stir until a smooth batter forms, continuously scraping the sides of the dish as you go.
- Microwave on high for 90 seconds, or until a toothpick comes out clean from the center of the cake.
- Add toppings and enjoy!
- Category: single-serve, easy snacks
- Method: microwave
Nutrition
- Serving Size: 1 mug cake
- Calories: 300
- Sugar: 1
- Fat: 13
- Carbohydrates: 11
- Fiber: 2
- Protein: 10
Keywords: paleo snack, mug cake, microwave recipe, gluten-free, grain-free, paleo, SCD, gut healthy recipes, low carb cake, single-serve dessert, healthy mug cake recipe