This low carb lemon mug cake has the fantastic addition of poppy seeds! It's keto, gluten free, and sugar free – and ready in just a few minutes!
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Ever since I tried the Lemon and Poppy Seed Muffins from LC Foods, I've been craving that taste again! So I developed this mug cake recipe because it's SO quick and easy! It's great for a dessert or sweet snack!
You might like to check out all my other low carb mug cake recipe!
How to Make a Low Carb Lemon and Poppy Seed Mug Cake
Add some melted coconut oil and egg to a large mug or bowl and stir well to combine.
Add almond flour, flaxseed meal, low carb sweetener (I used Lakanto – get 20% off if you use coupon code SAFTC!), lemon juice, baking powder and poppy seeds. Stir well to combine.
Cook in the microwave for 1½ – 2 minutes, or until the center is cooked through. It's all ready to enjoy in less than five minutes!
The cake is soft and fluffy – and this is really quite a large portion!
Low Carb Lemon and Poppy Seed Mug Cake
This low carb lemon mug cake has the fantastic addition of poppy seeds! It's keto, gluten free, and sugar free - and ready in just a few minutes!
- 2 tbs coconut oil, melted
- 1 egg, beaten
- ¼ cup almond flour
- 1 tbs flaxseed meal
- 1 tbs low carb sweetener, eg Lakanto
- 2 tsp lemon juice
- 1 tsp poppy seeds
- ½ tsp baking powder
- Add the coconut oil and egg to a large mug or bowl and stir well to combine.
- Add the remaining ingredients and stir again.
- Cook in the microwave for 1½ - 2 minutes, or until the center is cooked through.
4g net carbs per serving (whole recipe)
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Nutrition InformationYield 1 Serving Size Whole recipe
Amount Per Serving Calories 523Total Fat 48gSaturated Fat 26gCholesterol 186mgSodium 320mgCarbohydrates 10gNet Carbohydrates 4gFiber 6gSugar 2gProtein 14g
Sunday 6th of June 2021
Oops! What I meant was I only used about 1/2 teaspoon poppy seeds rather than the whole teaspoon. Trying to cut the carbs a bit since I was using a frosting.
Sunday 6th of June 2021
I LOVED this! I substituted some almond extract for the lemon juice and added about 1/2 teaspoon of poppy seeds. Used a couple tablespoon of cream cheese with a tablespoon of Swerve as a frosting. Almond Poppyseed cake! I'll try it with the lemon juice next time, but I prefer almond to lemon.