Mug cake might just be the best invention ever, especially when it’s low carb and gluten free, and bursting with Meyer Lemon flavour. Forget the wheel, forget modern medicine, forget the internet. Mug cake has it all over those history-changing, life-saving inventions. Because let’s face it…it’s cake, it tastes good, and it takes all of about 3 minutes to make. And that includes all the prep and cooking time. And if you are really hungry, it might include the eating time too!
But I am going to be mean again and make you work for this recipe, if you think that clicking another link is work. Yep, this is another guest post, this time for Rachel of Rachel Cooks. I don’t mean to be constantly doing guest posts, it’s just that I am a nice girl and like to help out a friend in need. And if you’ve ever had a newborn in your house, you will understand why dear Rachel was in need. She just had her second baby and has her hands full of infant and toddler and diapers and all the myriad things that come along with having a new baby on hand. And she’s managing to keep her blog running along, which is no mean feat, I can assure you. Food prep, photos, writing and dishes, all while juggling le bebe and le toddler. Phew, it makes me tired just thinking about it.
So when she put out the APB for guest bloggers, I happily said yes. Because I’ve been there, with little babies and all their needs. And, quite frankly, I don’t ever want to go back there again! They’re cute and they smell good, but I am at the point in my life where I want to hold them and smell them until I am tired of holding them and smelling, and then hand them back to their parents. But if helping a new second-time mom out means cooking up something delicious, sign me up.
This low carb Meyer Lemon Mug Cake makes a great dessert. But the lovely, bright note of the meyer lemons means it makes a great breakfast as well. Or a snack. Or if you feel like skipping lunch and having it for tea, I heartily concur. After all, it only takes about 3 minutes to make!
Please check out the recipe on Rachel Cooks.
Serves 2. Each serving has 9.5 g of carbs and 3.5 g of fiber. Total NET CARBS = 6 g.