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Raspberry and Lemon Thyme Mug Cake

Yes, lemon thyme, a herb usually used for savory dishes, but that makes the difference here. This is just how I am, I use the ingredients that my palate calls for. And so this mug cake was created. The freshness of the raspberries and thyme and the moistness given by the olive oil, makes it a fragrant and delicious mug cake, fit for a dessert of on its own, a breakfast for the days we are not much hungry but still want something quick and easy to make, and of course delicious.

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Raspberries and Lemon Mug Cake

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  • V
  • GF
  • DF
Moist, tangy, fresh, are the best words to describe this easy to make mugcake
  • Difficulty:Easy
  • Prep Time:2 mins
  • Cook Time:1 mins
  • Serves:1
  • Freezable:Yes

Nutrition per portion

Ingredients
  • 1 medium sized egg
  • 1 tsp lemon zest
  • 2 tbsp almond meal or flour
  • 1 tsp chopped lemon thyme
  • 1 tsp of any sweetener you like (I always use keto approved)
  • 1 tsp olive oil
  • 1/4 tsp gluten free baking powder
  • Extra raspberries to garnish
  • 3 raspberries
Method
  • In a mug add the liquid ingredients and mix well
  • Add the dry ingredients and mix well
  • Add the lemon thyme, and 3 raspberries and fold in
  • Cook for 55 seconds on the microwave

Dig in and smile

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