Blimey, it’s lime-y. I happen to have a bunch of limes on hand… I went a little nuts at the grocery store because they were on sale. And then I drank a couple margaritas this weekend (inspired by Archer: shot of silver tequila, 1/2 oz of Cointreau, juice of one lime, ice and kosher salt on the rim of my glass). But I have limes leftover after the weekend… thus enters this mug cake. If you’re not out and about in the world of the internets (which leads to the question of what you are doing here?), a mug cake is basically a simple cake you microwave instead of baking. Energy efficient and it means you can eat cake in five minutes… for when you really, really, really need cake. And fast.

Lime Mug Cake

Lime Mug Cake

Ingredients:
3/4 cup Almond Flour
2 Tbsp Erythritol
1 tsp Baking Powder
Dash of salt
Zest of one lime
2 Tbsp Coconut Oil, liquid
1 Egg
Juice from one lime

Directions:
Mix dry ingredients (Almond Flour, Erythritol, Baking Powder, Salt and zest). Set aside. In separate bowl, lightly beat egg with a fork. Add oil, still mixing with the fork. Then add the lime juice (again, constantly mixing with the fork so we have a lovely emulsion). I added a couple drops of liquid splenda to the liquid mixture, but that is totally optional. Add the liquid ingredients to the dry and mix together. Divide the mixture into two microwave-safe mugs (mugs are important because the cakes will climb up the sides of the mugs), Microwave each mug separately for a minute and thirty seconds. The mugs will be hot – I let mine cool for a few minutes and then dumped it onto a plate to feel dignified.

Nutritional Information (per serving):
Calories: 395 kcal
Total Fat: 37 g
Saturated Fat: 14 g
Total Carbohydrate: 9.5 g
Fiber: 4.5 g
Protein: 12 g

Net Carbohydrate: 5 g