Lemon Mug cake

Sugar Free Lemon Mug Cake made low carb, keto, nut free, gluten free, and a single serving for perfect portion control! Just 3 net carbs!

This easy lemon mug cake is perfect for when you just want a single serving and not have any left overs in the house. It’s gluten free, grain free, tree nut free and absolutely lemony!

Ingredients

You just need a few easy ingredients to make this sugar free lemon mug cake. Egg, lemon juice, low carb sweetener, heavy cream or see below for a dairy free option, coconut flour, baking powder and salt.

Directions

Whisk the egg, lemon juice, cream and stevia together in a small bowl.

Stir in the coconut flour, baking powder and salt.

Pour batter evenly  into two  7 ounce ramekins.

Microwave 1 minute and in 30 second intervals for each or until toothpick in center comes out clean.

Top with sugar free whipped cream if desired!

Frequently Asked Questions Sugar Free Lemon Mug cake

Can I make this dairy free?

Yes you can make this lemon mug cake dairy free by swapping the heavy cream for canned coconut cream.

Can I swap the low carb sweetener used?

You can use any sweetener of choice if you don’t like stevia, but if you’ve never tried it, I can guarantee you will love the lemon stevia in this recipe.

What size ramekin do I need?

This is a 7 ounce ramekin.

What is the sugar free frosting on the mug cake?

Here’s the Vanilla Buttercream Frosting used in the video!

Can I swap the coconut flour with almond flour?

No you can not evenly swap coconut flour with almond flour.

Can I bake this in the oven instead of microwave?

Yes you can bake this in the oven instead of microwave. Preheat your oven to 350 degrees F. Bake for 10 minutes or until a toothpick in center comes out clean.

Nutrition

Serving: 1cake | Calories: 119kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 47mg | Potassium: 80mg | Fiber: 2g | Vitamin A: 120IU | Vitamin C: 5.8mg | Calcium: 34mg | Iron: 0.4mg