Low Carb Lemon and Poppy Seed Mug Cake

5 from 1 vote

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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Prep Time 3

Cook Time 2

Total Time 5

Makes: 1 Serving

Net Carbs: 4

Calories: 523

Ingredients Equipment Method Nutrition Notes

Ingredients

2 tbs coconut oil melted
1 egg beaten
¼ cup almond flour
1 tbs flaxseed meal
1 tbs low carb sweetener eg Lakanto
2 teaspoon lemon juice
1 teaspoon poppy seeds
½ teaspoon baking powder

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

Calories: 523kcalCarbohydrates: 10gProtein: 14gFat: 48gSaturated Fat: 26gCholesterol: 186mgSodium: 320mgFiber: 6gSugar: 2gNet Carbs: 4g

Notes

4g net carbs per serving (whole recipe)

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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.