Lemon Chia Mug Cake w/Coconut Cream Cheese Frosting

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Have I ever mentioned how much I LOVE lemon? Well I love lemon and this Lemon Chia mug cake is exactly what I’ve been looking for, not only is it simple but it’s also delicious. I’ve stayed away from many mug cakes I’ve seen in the past due to their use of almond flour, which is expensive and gives me a stomach ache. It is a little high calorie but can totally be worked into your day if you really need something sweet.

The sweetener can be adjusted to taste, I actually used 1/4 tsp vanilla stevia drops and 1/2 tbsp swerve.┬áThe recipe will still work if you don’t include the chia seeds or the unsweetened coconut flake, I just added them for a little something extra.

*I use Philadelphia 1/3 fat b/c it contains fewer carbs and calories than full fat cream cheese.

Lemon Chia Mug Cake

  • Servings: 1
  • Difficulty: easy
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Ingredients:

  • 1 large egg
  • 2 tbsp lemon juice
  • 2 tbsp heavy cream
  • 1/2 tsp lemon extract
  • 1/4 tsp liquid stevia or 1 tbsp swerve (adjust to taste)
  • 2 tbsp coconut flour
  • 1/2 tbsp chia seeds
  • 1/4 tsp baking powder
  • pinch of salt

Directions:

  1. Whisk together egg, lemon juice, lemon extract, heavy cream & liquid stevia if that’s your sweetener of choice.
  2. Stir in coconut flour, baking powder, chia seeds, salt & swerve if that’s your sweetener of choice.
  3. Microwave in mug for 1-2 minutes, until toothpick comes out clean.
  4. Let cool and top however desired.

Nutrition according to MFP:

264 kcal, 9.1g protein, 20.4g fat, 1.8g sugar, 13.3g carb, 6.8g fiber (NET carbs = 6.5g)

Coconut Cream Cheese Icing

  • Servings: 1
  • Difficulty: easy
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Ingredients:

  • 14 g butter, softened
  • 14 g cream cheese, softened
  • 1/4 tsp vanilla extract
  • 1/4 cup powdered swerve
  • 1/2 tbsp unsweetened coconut flake

Directions:

  1. Beat together butter, cream cheese & vanilla.
  2. Add powdered swerve, using an electric mixer may help.
  3. Once combined mix in unsweetened coconut flake.
  4. Enjoy.

Nutrition according to MFP:

152 kcal, 1g protein, 16.5g fat, .2g sugar, .9g carbs, .5g fiber (NET carbs = .4g)

Until my next post just remember,

Hydrate. Satiate. Celebrate.