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), 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!
📖 Recipe
Low Carb Lemon and Poppy Seed Mug Cake
Ingredients
Equipment
Step-by-Step Instructions
- 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.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
Jo says
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.
Jo says
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.