by Sharon

March 26, 2020

This fresh Lemon Mug Cake tastes like any other cake even though it's made with coconut flour. Having eaten nothing sweet for days, I woke up craving for cake. Being tempted to raid the local sweet shop, I knew it was time to get my thinking cap on to create something unique and tasty that would satisfy me.


Calories

190


Protein

3.12


Fat

10.25


Carbs

5.35

So, here you have the ultimate moist lemony cake that goes perfect with a cup of coffee. At least I think so! It's sugar-free which is perfect for diabetics and keto lovers, it's nut-free which is heaven for those allergic to nuts, it's dairy-free for those that can't stomach butter.

And, it makes quite a change from eating chocolate cake. In my mad moment, I threw this recipe together based between my Chocolate Brownie Mug Cake and my Coconut Mug Bread. I have to say, I was rather impressed, but I'll let you have the ultimate say!

This recipe calls for the simplest of ingredients, and it's super quick to make and cook. If you're a keto fan, then it's more than probable you've already got all the ingredients stored in your cupboard.

This lemon mug cake could easily be shared between two people, but if you're like me, you'll eat it all by yourself...it's irresistible!

Chef's Lemon Mug Cake Notes & Tips

When your mixture is combined, it shouldn't be runny or stodgy. If you think it's a little stodgy feel free to add more water or your favourite milk.

This recipe calls for one egg, but in a mad moment making it quickly I threw in two eggs. It obviously needed less water, one tablespoon to be exact. The cake tasted okay, but lacked the lovely lemony flavour that it has with one egg. With two eggs there was more in the mug, so it had to be divided into two ramekins; compared to one egg it coped well in a single mug. The texture using one egg makes it more moist, has a more intense flavour, and it was more satisfying.

The lemon mug cake is deliciously lemony without overpowering your taste buds. The essential oil is an added optional extra to give the cake extra depth in taste. It works well, but isn't necessary.

For the best flavor, use unwaxed lemons, preferably organic. Buy lemons that have brightly colored yellow skins, are smooth, firm, plump, large and heavy. At all cost, never buy lemons with blemishes, squishy or wrinkled. And, before you zest the lemons wash them thoroughly with soap and water to ensure they're super clean.

When you zest the lemons do not remove the pit underneath the yellow rind as it tastes very bitter. Once you have removed the outer rind, cut them in half across the middle not top to bottom. You are now ready to squeeze the lemons either by hand or with a lemon squeezer. We use an Oxo Good Grips Citrus Juicer and for grating we use OXO Good Grips Box Grater.

Another optional extra is eating it with your favourite yogurt or cream. Check out my yummy creamy Coconut Vanilla Yogurt recipe. When I'm pushed for time, my favourite shop bought is Coyo Coconut Yogurt.

Lemon Mug Cake – Full Recipe


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Starting Guide:

  • Cuisine: British
  • Category: Desserts
  • Difficulty: Easy
  • Freezable: Yes
  • Shelf Life: 2 days
  • Yields: 1-2
  • Prep Time: 2 minutes
  • Cook Time: 2 minutes
  • Total Time: 4 minutes

Tools To Make Lemon Mug Cake


It makes your life easier when you prepare foods with the correct kitchen appliances. Here’s what you need to get started:

Ingredients:

Step By Step Instructions:

  1. Add some coconut oil into a small bowl to microwave for 1 minute.
  2. Add all the dry ingredients into your wide neck mug or a small jug and mix together with a spoon.
  3. Add the wet ingredients including 2 tbsp of melted coconut oil to the dry and beat with your blender or a folk until smooth. 
  4. Dump any melted coconut oil leftovers back into your coconut oil jar.
  5. Put your cake mix into the microwave and cook on full power for 2 minutes. My microwave is 1000 watts.
  6. Serve with yogurt or your favourite cream.

*If you use other ingredients or quantities, I can’t guarantee the results.


Lemon Mug Cake Nutrition Facts

This makes a total of 2 servings, each serving equates to 190 Calories, 3.12g Protein, 10.25g Fats, 5.35g Net Carbs. These calculations exclude optional extras.

Ingredients

Calories

Protein​

Fat

NetCarbs

Coconut Flour

62

3.5

1.5

9

Lemons

0

0

0

0

Erythritol

0

0

0

0

Coconut Oil

242

0

14

1.3

Stevia

0

0

0

0

Essential Oil

0

0

0

0

Egg

75

6

5

0.4

Baking Powder

2

0

0

0

Total

381

6.25

20.5

10.7

Per 1 Serving

190.5

3.12

10.25

5.35

Links Disclaimer: Most of the ingredients on this page can be found in the supermarket or a health food shop. However, if you're like me and my family we order most things online; so to make it easier for you, I have included some links affiliated with various companies. You will not be charged for clicking on these links, but I will earn from qualifying purchases.

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About the author 

Sharon

My name is Sharon and this site is about taking the toxic load off our bodies with products free of nasties and using amazing nutrition that really works. The benefits have been so amazing, I just have to share the 'Live Clean' message so that you and your loved ones can benefit too!

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