LEMON MUG CAKE

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Lemon Mug Cake Featured Image

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You can make your cake and eat it too in just minutes. A fabulous sugar free low carb recipe that you are going to want to bookmark. Eat it warm as a delicious pudding like dessert or follow instuctions to create a wonderfully moist cake topped with lemon syrup or your favourite low carb icing.

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Use your favourite sweetener from our range in this recipe. A few simple switches to the recipe make it the perfect paleo treat as well.

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SERVING KETO LEMON MUG CAKE
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Enjoy one of these cakes on it's own with a dollop of fresh whipped cream or Greek yogurt, or serve it with the lemon glaze as per the recipe and fresh whipped cream or yoghurt. To switch it up, you can also frost them with some icing/frosting mix. Be sure to try the glaze first though as it is a lovely way to finish these cakes off.

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I love to eat my mug cakes straight from the mug/ramekin that it is cooked in. If you want to flip your mug cake out, you may need to extend the cooking time just a little to ensure the cake is cooked all the way through. To flip your cake, leave it to cool in the container it is cooked in. Run a knife around the edges to help release it from the container and flip out onto a flat plate.

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Lemon Mug Cake Serve One

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QUICK AND EASY TO MAKE
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To make this deliciously healthy treat, simply mix all of the dry ingredients together. Whisk the egg with the remaining wet ingredients in with the dry ingredients. Stir really well, zap and voila…your keto lemon mug vake is ready. You have the option of glazing it with a simple lemon glaze if you wish, or enjoy your cake straight from the microwave with a dollop of cream or Greek yogurt.

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This recipe was meant to make one mug cake but as it requires 1 egg, I decided to push the ingredients out to make 2 cakes to avoid too much of an eggy flavor. This makes these cakes perfect for sharing (if you want to) or simply put one aside for tomorrow.

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Lemon Mug Cake Serve Two

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SIMPLE VARIATIONS
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Make sure you check out the simple tweaks that can be made to this recipe in the recipe notes. It's such a versatile recipe, that with a couple of simple additions you can create lemon poppy seed, lemon blueberry or lemon coconut mug cakes.

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PALEO VERSION
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Use EVOO- extra virgin olive oil instead of butter in the batter and your favourite paleo sweetener, such as coconut sugar where specified in the recipe. Wherever pure or heavy cream is specified such as in the lemon syrup, it can be switched for coconut cream. Top your mug cakes with whipped coconut cream or coconut yogurt.

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RATION CONTROL BAKING – IDEAL FOR PREVENTING TEMPTATION
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There's no excuse for making bad decisions for a sweet treat when you have recipes that can be thrown together in an instant. What I love about mug cake recipes is that you remove temptation by only making small batches. This is perfect for people who can't stop at one if they have made a batch of muffins or cakes. Prevent temptation by making just one or two cakes at a time. This is one of the reasons I love mug cakes so much, especially a keto lemon mug cake.

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Lemon Mug Cake

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Prep Time:2 minutes

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Cook Time:2 minutes

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\n Course: Baking, cake, Cakes, Muffins and Sweets, Dessert, Snack\n
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\n Cuisine: American, Australian, British\n
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\n Keywords: alowcarblowsugarlifestyle, keto baking, keto cake, keto mug cake, ketohh, lemon mug cake, lemon syrup cake, low carb mug cake, mug cake, sugar free mug cake, syrup cake\n
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Servings: 2 mug cakes
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Ingredients

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Mug Cake Ingredients

  • 4 tablespoons /40 gms almond flour
  • 1 tablespoon /10 gms coconut flour
  • 2 tablespoons erythritol or alternative sweetener- or to taste
  • ½ teaspoon baking powder
  • ½ teaspoon lemon zest optional and to taste
  • 1 ½ tablespoons lemon juice or to taste
  • 2 tablespoons melted butter at room temperature or EVOO- extra virgin olive oil light in flavor
  • 1 egg
  • A dash of vanilla extract
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Lemon Syrup Ingredients

  • 1 tablespoon erythritol powdered or alternative confectioners sweetener
  • ½ tablespoon lemon juice
  • A dash of pure/ heavy cream
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Instructions

  • Mix the almond flour, coconut flour, sweetener, baking powder and lemon zest together in a small bowl. Add the egg, butter (or oil) and lemon juice to the dry ingredients mixing until well combined.
  • Grease the inside of 2 mugs/ramekins and evenly distribute the batter. Smooth out the tops of the batter.
  • Microwave for 2 minutes on high or until cakes have cooked inside but are still moist. Allow the cakes to sit on the bench for a few minutes as they will continue to cook out of the microwave oven.
  • If you wish to flip your mug cakes out of the mug onto a plate, you may need to cook them for a few seconds longer to ensure the batter has cooked all over. If flipping, leave cakes to cool before running a knife around the edges and tipping out onto a plate.
  • If pouring on the syrup you can poke holes with a skewer into the cake and pour the syrup onto the cakes, after sitting for about 5 minutes at room temperature. If you want to frost/ice the cakes, allow to cool before frosting to prevent the mixture from melting.
  • Lemon Syrup
  • In a small bowl mix the powdered erythritol, heavy cream, and lemon juice until smooth. Pour over lemon cakes when hot or cold. You can poke holes in your cakes with a skewer so it oozes into the cake more.
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Recipe Notes

If you use a stevia or monkfruit blend you may want to use less sweetener as it is more concentrated in sweetness. If you reduce the amount of sweetener used you may have to add a bit more almond flour/almond meal to replace the dry ingredients in the batter.
\nIf you want more subtle lemon flavors, reduce the amount of lemon juice to suit your taste and omit or reduce the lemon zest if desired.
\nOmit the lemon syrup and top simply with whipped cream, Greek yogurt or a low carb custard. Turn your mug cake out if pouring custard over it.
\nFor a paleo version use the EVOO-extra virgin olive oil instead of  butter and your favorite paleo friendly sweetener such as coconut flour. Switch any heavy/pure cream in the recipe with coconut cream and top your mug cake with whipped coconut cream or coconut yogurt.
\nNote that the recipe is based on Australian tablespoons (20 gms) that are larger than other tablespoon measures (15 gms). Click on US customary for the smaller tablespoon conversion.
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SIMPLE VARIATIONS
\nLemon Blueberry- add 10 fresh or frozen blueberries to the batter
\nLemon Poppy Seed- add 1 teaspoon poppy seeds to the batter
\nLemon Coconut- switch 1/2 of the coconut flour for 1 tablespoon of desiccated coconut
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Nutritional Information

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Calories: 236kcal | Carbohydrates: 6g | Protein: 6.5g | Fat: 26g | Fiber: 2.8g
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