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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Every 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!
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 too 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
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- 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.
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