This yummy low carb lemon mug cake is ready to eat in less that TWO minutes! Sugar free, gluten free, and keto friendly recipe.
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This recipe is an amalgamation of two already on the site: my Hot Chocolate Mug Cake and the Lemon Muffins. It combines the zesty brightness of the muffins with the convenience of a mug cake! It's really filling, too!
How to Make a Low Carb Lemon Mug Cake
In a jug, melt some butter in a microwave. And yes I prefer to mix it in a jug first THEN cook it in a mug, but feel free to prepare it all in the mug!
Add some lemon juice (fresh is best but bottled will be OK) A handheld lemon squeezer is great for this task!
Whisk in an egg, then add almond flour, sweetener (I like using golden Lakanto but any granular sweetener would work), baking powder, lemon zest (I use this Microplane zester!), and lemon extract. The extract is optional, but definitely adds a little lemony punch to the cake!
Transfer the mixture to a small mug or cup.
Microwave the cake batter for 1 – 1½ minutes in the mug, or until the center is cooked. And that's it! SO easy! You could also serve it with a swirl of whipped cream and a slice of lemon as shown here – but the cake is so soft, warm, and delicious, it doesn't really need it!
Low Carb Lemon Mug Cake - ready in less than two minutes! #lowcarb #sugarfree Click To Tweet
Check out all my low carb mug cake recipes!
- In a jug, melt the butter in a microwave.
- Add the lemon juice and whisk in an egg. Then add almond flour, sweetener, baking powder, lemon zest, and lemon extract (if using).
- Transfer the mixture to a small mug or cup and microwave the cake batter for 1½ minutes, or until the center is cooked.
5g net carbs per serving (whole recipe)
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Nutrition InformationYield 1 Serving Size Whole recipe
Amount Per Serving Calories 397Total Fat 36gSaturated Fat 14gCholesterol 163mgSodium 77mgCarbohydrates 10gNet Carbohydrates 5gFiber 5gSugar 1gProtein 13g
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