Lemon Mango Mug Cake

Inspired by the tropical flavours of Thailand. Easy to make while travelling.

Prep 3 minutes Cook 1 ½ minutes 

1 egg 

3 Tbsp coconut cream 

2 Tbsp lemon juice 

2 Tbsp coconut flour 

1 Tbsp granulated stevia* 

¼ tsp baking powder 

3 tablespoons ripe mango, cut into very small pieces 


Grease a microwave proof mug. In a bowl, whisk the egg and coconut cream. Add the lemon juice and stir to combine. Add the coconut flour, stevia and baking powder and mix well. Stir in the chopped mango. Pour the batter into the mug. Microwave for 1½ minutes. Enjoy directly from the mug or tip upside down onto a plate. Add a dollop of coconut cream, mango slices or lemon zest to the top for extra deliciousness and to decorate.

 *Use Stevia that measures spoon for spoon equal to sugar. The brand I use is NATVIA baking stevia. Stevia has a host of benefits including dental health, virtually no calories and no blood sugar spikes.  

You can also use 1 Tbs of honey or maple syrup.

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