lemon poppyseed mugcake

I LOVE lemon poppyseed muffins, especially that delicious lemon glaze they typically have on top!

Last night, as I was rummaging through the spice drawer, I saw some poppy seeds and I was ecstatic to try a new recipe out! And…it was a COMPLETE success…this might be my new favorite breakfast, snack, dessert, whatever!!

I love that all of my mugcakes can be made dairy free by incorporating applesauce or pumpkin puree, but I must say I love the greek yogurt…especially as a topping!

Ingredients:

• 1 tbsp coconut flour
• 1 tbsp almond flour
• 1/2 scoop perfect fit protein
• 1/4 tsp baking powder
• pinch sea salt
• 1 tsp poppy seeds
• 3 tbsps egg whites
• 1 tbsp greek yogurt (substitute with applesauce or pumpkin puree to make it dairy free)
• juice of 1/2 lemon
• 1 dropper-ful of lemon stevia (you can also use 1 pack stevia and add more lemon juice!)
• 3 tbsps water

Directions:

• Combine all dry ingredients, mix.
• Add wet ingredients, mix.
• Bake at 375 for 15-20 minutes
• After it cools squeeze the juice of a lemon slice over the top of the cake
• Top with greek yogurt, honey, coconut nectar, or whatever your heart desires!!

To make a “glaze,” you could mix lemon juice, water, and stevia until desired consistency, OR you could combine lemon juice and honey, OR you could combine protein powder with lemon juice and water!

Nutrition Facts:

• Calories: 154
• Fats: 5.1 grams
• Carbs: 10.4 grams
• Fiber: 5.5 grams
• Protein: 17 grams