In the 30-day weight loss meal plan, there’s a recipe for lemon cream mug cake that you can microwave and eat in minutes.
Wouldn’t you know, my microwave stopped working about a month ago.
Instead of running out to buy a new one, it was an opportunity to eliminate the microwave. I’ve considered this for a while; perhaps it was a sign.
Craving the combination of lemon and cream cheese, I decided to scale up that recipe from individual portions to bake a batch of 12 using a muffin pan.
The twist on this recipe is almond butter added to the “icing” giving it a slightly nutty complement.
My favorite thing about these lemon almond butter muffins is the balance. They aren’t overwhelmingly tart but have a citrus edge. The topping is slightly sweet using my favorite sweetener combo of erythritol/stevia, with a nice balance of creaminess and almond flavor.
Best of all, it comes in at 4 net carbs per muffin, making it the perfect light treat for any time of day.
Here are the directions:
- 6 Eggs (300 g)
- 6 tbsp Olive Oil (90 g)
- ¾ cup Coconut Flour (90 g)
- ½ cup Swerve Erythritol (80 g)
- 6 oz Cream Cheese (170 g)
- ¼ cup Almond Butter (60 g)
- ¼ cup Lemon Juice (60 g)
- 1 tbsp Vanilla Extract
- 1 tsp Baking Soda
- Pinch of Salt
- Pinch of Stevia Extract Powder
Nutrition (Per Serving)
- Number of Servings – 12
- 217 Calories
- Fat – 18 g
- Protein – 6 g
- Carbohydrate – 7 g
- Fiber – 3 g
- Sugar – 2 g
- NET CARBS – 4 g
- Prep – 10 minutes
- Cook – 15 minutes
- Total – 25 minutes
Preheat the oven to 350°F
In a medium bowl, whisk together the eggs, olive oil, lemon juice, and 2 tsp of vanilla extract
In a separate bowl, mix the coconut flour, ¼ cup erythritol, baking soda, salt, and stevia
Combine the dry and wet ingredients, spoon into a greased 12-cup muffin pan
Bake for 12-15 minutes
To make the icing, whip room temperature cream cheese, almond butter, ¼ cup erythritol, 1 tsp vanilla extract, salt, and stevia