Raspberry Lemon Mug Cake
Credit: @cutenketo
Ingredients:
1 Scoop HLTH Code Creamy Vanilla
1 Tbsp Melted Butter
1/4 cup raspberries
1 Tbsp Lemon Juice
1 Tbsp unsweetened almond milk
1/4 Tsp Lemon Zest
1/4 Tsp Baking Powder
1 Tbsp Coconut Flour
2 Tbsp Classic Monkfruit (or sweetener of choice)
1 egg
1 Scoop HLTH Code Creamy Vanilla
1 Tbsp Melted Butter
1/4 cup raspberries
1 Tbsp Lemon Juice
1 Tbsp unsweetened almond milk
1/4 Tsp Lemon Zest
1/4 Tsp Baking Powder
1 Tbsp Coconut Flour
2 Tbsp Classic Monkfruit (or sweetener of choice)
1 egg
Instructions:
In a large mug, melt butter first and then measure out 1/4 cup of raspberries and muddle into the bottom with butter.
Next add your unsweetened almond milk, lemon zest and lemon juice.
Then add baking powder, coconut flour, 1 Scoop of HLTH Code Creamy Vanilla, and sweetener of choice and mix together.
Finally add an egg and mix everything together.
Microwave for 1 minute and 30 seconds.
Nutritional breakdown
367 Calories
19g Protein
9g Fiber
26g Fat
14g Total Carbs
5g NET Carbs
19g Protein
9g Fiber
26g Fat
14g Total Carbs
5g NET Carbs
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