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I love going to a coffee shop and luxuriating over a cup of tea and a muffin. This isn’t easy to do now that I eat low-carb and gluten-free. These Paleo lemon poppyseed jar cakes bring the bakery to me! They are quick to make and heavenly to eat. As an added bonus, they make the house smell fabulous! It’s easy to get the kids out of bed with a few of these baking in the oven!
I tend to double the recipe and divide it among three 8 oz canning jars. This makes them easy to cover and pop in the fridge if there are left-overs. Ten ounce canning jars are perfect if you just want to make one cake. The great thing about canning jars is that they can take the heat of the oven. Other options would be ramekins and mugs. Be creative! Just make sure your container is oven-safe.
If I know I’m going to be rushed in the morning, I will mix the dry ingredients the night before and cover. In the morning, the first thing I do when I get in the kitchen is start preheating the oven. This way, it is ready when I have the cakes ready to bake.
Another time-saving tip is to keep your coconut oil in a warm spot in your kitchen. I keep mine in a cabinet near a heating vent and it keeps the oil in a liquid form rather than a solid. This way, I don’t have to worry about melting it for recipes. Another option might be on top of the refrigerator.
- spray coconut oil or other oil for greasing jar or mug
- 2 Tbsp coconut flour
- 1/2 tsp baking powder
- 1/2 Tbsp poppyseeds
- 1 Tbsp granulated stevia sweetener (ex: Truvia) or 12 scoops pure stevia powder (substitute 1 Tbsp honey for paleo diets)
- 1 Tbsp coconut oil (or oil of choice)
- 1 egg
- 2 Tbsp coconut milk (or milk of your choice)
- 1 tsp lemon juice
- zest of 1/2 lemon
- 1/4 tsp organic lemon extract
- 1/2 tsp natural vanilla extract
- Heat oven to 350 F.
- Spray one 10 ounce oven-proof container with coconut oil
- Use a whisk to combine dry ingredients in a small bowl.
- Add the coconut oil to dry ingredients and stir with spoon to combine.
- Add the rest of the liquid ingredients and stir until smooth.
- Spoon batter into prepared container.
- Bake at 350F for 12-25 minutes or until the top springs back when lightly touched. The size and shape of the container greatly affect the baking time. Taller, more narrow cups cook faster than shorter, wider cups.
- Adding the coconut oil before the other wet ingredients helps prevent the coconut oil from solidifying before it is stirred into the batter