Sugar-Free Mom

Naturally Sweetened Sugar-Free, Keto, Low Carb Recipes for the whole family.

Sugar-Free Lemon Mug Cake

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LC

Sugar Free Lemon Mug Cake made low carb, gluten free, and a single serving for perfect portion control!

lemon mug cake2 (1 of 1)

This easy lemon mug cake is perfect for when you just want a single serving and not have any left overs in the house. It’s gluten free, grain free, tree nut free and absolutely lemony!

If you live in New England or any place that has had frigid temperatures and a whole lot of snow over the last couple of months, you can be certain we are all ready for the spring season!

I am a lemon lover truth be told. Love them in my water, seltzer and in recipes as much as possible like this Sugar-Free Frozen Lemonade, this Strawberry Lemon Sorbet, and these delicious No Bake Lemon Cheesecake bars! 

lemon mug cake1 (1 of 1)

Spring time for me means lots of fresh produce and ingredients. The aromatic smell of lemons remind me of spring no matter  what season it is.  They’re  just so fresh;  I always feel rejuvenated when I can get my daily whiff.

I have even been known to ingest the juice of an entire lemon as a shot to help cure a sore throat. Might sound harsh, but I can tell you it works better than anything I’ve ever tried.

lemon mug cake3 (1 of 1)

I’ve made this recipe 4 times before posting it. I am always looking for the perfect and moistest first bite. I tried with different combinations of coconut four, one time with some flax seed, then 2 eggs, then more lemon, but finally what I’m sharing is the best combination.

Not too much lemon, just enough. Perfectly soft in texture. And I can honestly say even if you are not a coconut fan you’ll love this. My littlest man hates all things coconut and loved this cake! The coconut is not noticeable at all, the lemon is the star, I promise!

This recipe was first posted in March of 2015, but I felt a little video was in order! Here’s my easy video for you!

Brenda’s Notes:

Other Recipes You Might Like:

Here’s the Vanilla Buttercream Frosting used in the video!

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Sugar-Free Lemon Mug Cake

Prep Time 3 minutes
Cook Time 1 minute
Total Time 4 minutes
Servings 2 cakes
Calories 119 kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

Instructions

  1. Whisk the egg, lemon juice, cream and stevia together in a small bowl.
  2. Stir in the coconut flour, baking powder and salt.
  3. Pour batter evenly  into two  7 ounce ramekins.

  4. Microwave 1 minute to 30 seconds for each or until toothpick in center comes out clean.

  5. Top with whipped cream if desired!

Recipe Notes

Net Carbs: 3g

Nutrition Facts
Sugar-Free Lemon Mug Cake
Amount Per Serving (1 cake)
Calories 119 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 81mg27%
Sodium 47mg2%
Potassium 80mg2%
Carbohydrates 5g2%
Fiber 2g8%
Protein 3g6%
Vitamin A 120IU2%
Vitamin C 5.8mg7%
Calcium 34mg3%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Blessings, Brenda

 

Reader Interactions

Comments

  1. I think you’re making this 4x assured perfection, because it looks to me as if you’ve achieved it! I love lemon desserts and lemon any thing. A lovely burst of spring in this lemon mug cake, Brenda!

    Reply

  4. I am a lemon lover, through and through, though have never tried that cure for a sore throat. I’ll have to try that one! This mug cake looks like the perfect dessert for springtime.

    Reply

  7. I Love your recipes! my only comment/request is that you include fiber! esp since you are sugar free, it is important to know how much fiber is in there to subtract from the carbs if you carb count. thank you!

    Reply

    • Hi Sarah, not sure why you mention it because every single recipe has nutrition info and fiber is included in all of my recipes. I also all ready wrote the net carbs in the notes of the recipe.

      Reply

  13. Why thank you! I am a lemon lover too. I have never made a mug cake and this one looks like a great way to bring in the spring.

    Reply

  14. I’m a huge lemon fan. As I write this, I’m sipping on my warm lemon water. It’s a great way to start the day. Your lemon mug cake looks so pretty. I love the light yellow color. Plus it looks incredibly light in texture too. A winner for sure. Pinning!

    Reply

  15. I just had to make this right away after I saw this recipe. Love anything lemon. So disappointed that I did not have any coconut flour left after I had the other ingredients, so I used spelt flour and it turned out great. I liked it a lot. Since I never made it with coconut flour, I cannot vouch for that. But will definitely make this often and next time I have coconut flour, will make it that way too.

    Reply

  20. I am a serious lemon lover so this one is right up my alley. I think it’s that time of year where we’re so over winter, all of us are craving citrus, hoping it jump starts spring. I can’t wait for sunshine.

    Reply

      • I’m so glad Monica asked ..and you answered.. I’m so wanting to try this (and will tonight), but I don’t use my microwave. Aafter seeing a demonstration of two plants, treated exactly the same except one was watered with tap water and the other with microwaved (then cooled, of course) water. Will never forget the picture of that poor plant that got the microwaved water. So, now I can very happily make this as suggested, in the oven.

        Reply

  26. Can I make this cake without the liquid lemon stevia? I have THM sweet blend and wondered if that would work. I can’t wait to try this ca,e!!

    Reply

  29. i am enjoying this cake right now and it is the BEST MUG CAKE EVER!! it is SUPER moist and decadent. i made a cream cheese frosting and added lemon zest to it. thank you so much. this is now my go-to afternoon snack!

    Reply

  31. Way too sweet for me! Did I read it right? 1/2 teaspoon liquid lemon stevia? I’m going to try it again with a lot less stevia because it is very moist light and easy! Thanks!

    Reply

    • depends on which brand of liquid stevia you have. If you are using NuNaturals, it’s much sweeter in comaparison to Sweetleaf.

      Reply

  32. This was fabulous! I never comment on these things but I had to let you know it was truly delicious 🙂 thank you for sharing .I will be using this often!

    Reply

  33. My husband is a lemon fanatic. I surprised him with this tonight and he loves it. Thank you for another great recipe.

    Reply

  34. This recipe is magnificent. I made one tonight as I was craving a snack and I wanted something a bit sweet. It was absolutely perfect!

    Reply

  35. Hello! My microwave does not work. Do you know if this would work to bake in the oven? Let me know. thanks 🙂

    Reply

  36. I love lemon…I need to make this tomorrow!
    This is my first time to your site…thank you for posting all the nutrition facts!

    Reply

  37. I made it tonight and it was bitter. Odd after taste. I used liquid lemon stevia sweetleaf just like the instructions said and I couldnt finish it. I loved the texture and concept but am new to going sugar free. I’ve cut sugar out completely from my diet. So I wanted to try a couple of treats now that I’ve been without sugar altogether for a few months now. Is it just something you get used to or should I tweak it a different way.

    Reply

  38. These look delicious!
    I would love to make my little boy one but he has an egg allerggy. Any suggestions on a substitute?

    Reply

  39. I made this with gluten free flour instead of coconut I used honey instead of stevia and almond milk instead of the heavy cream I really liked it but I like lemon and the tart of lemon bars this was very similar and next time I will add fresh blueberries in there YUM

    Reply

  40. I absolutely love the beautiful pictures you provide of your creations. They are so appealing. So glad to have found you on facebook,.

    Reply

  44. I tried this today and was very pleased with the results. I did not have the lemon stevia and so used regular liquid stevia and added a bit of lemon extract. I also added a bit of lemon zest. I topped it with whipped cream sweetened with Gentle Sweet and it was divine! I ate the whole thing but honestly, it would easily have made 2 servings. Thanks so much!

    I am new to mug cakes and what a great concept as so many times when I make desserts, I am eating them for days because my husband and family prefers sugar desserts. This is great!

    Reply

  45. Liquid lemon stevia- really? I wish just once I could look at one of these recipes and NOT have to order some obscure ingredient off the internet.

    Reply

  46. Can you give me the measurements for using another sweetener. I am not a fan of Stevie and use something that measures cup for cup with sugar. Thanks

    Reply

  48. This looks divine!!!!!! I found this recipe on Pinterest and I HAVE to try it! A few questions though, 1) what kind of dish should I use to bake it ? 2) could I use another citrus, such as lime or orange?

    Reply

  49. I just made this dessert and it is fabulous. I love the fact that you can make it in under ten minutes from start to finish. I topped it off with homemade whipped cream and fed it to my husband. He loves it. Thanks again for another yummy dessert.

    Reply

  51. My Mom always gave us hot lemonade to sip on when we were sick and/or a sore throat. Always worked.

    Reply

  53. Hidy from Texas, Brenda!

    This is so luscious. I had a little set of creme brule wide and flat (only about an inch high rim) ramekin/crock dealios that hold exactly 8 oz water. I thought they’d be so cute to serve this elegant and lemony cakette. I was askeert they would run over the edge in their rise.

    No no no they did not overflow and they are so dang cute not to mention lemon-tasty!

    I had to make a well in the center and pour in organic heavy cream. Omgosh! It’s nothing short of lemon heaven!

    Thank you so much for sharing and for your innovative creativity. I always enjoy your email selection of recipes. I appreciate your time!

    Elaine in Big D

    Reply

  55. I don`t know which coconut floor you used, but this 2 tablespoon contains 13,9 carbohydrates! I used coconut floor which contains carbohydrates as much as 17 gram in 100 g. 2 tablespoon cannot possibly weight over 100 gram, guess 16-20 gram.

    Reply

  56. Your video shows your ramekin is greased but your written recipe does not tell you to grease your dish. Would be nice to add since I tried making mine in a mug and was planning on cooking in the mug but wondered where the oil is. Otherwise, great recipe!

    Reply

  57. Just ran across your recipe & had to make it NOW!!!!! Even at 10:30 pm! Used unsweetened Almond milk vs. the cream. Came out wonderful & with even LESS fat & calories! Topped it with fresh blueberries. YUM!

    Reply

  58. Yum!!! I used sour cream instead of cream (I had some in the fridge that needed using up) and used 2tsp of Sugarless stevia organic granules instead of liquid stevia, the cake was really delicious, just what I needed to satisfy my dessert cravings!

    Reply

  59. Made it tonight and it’s delicious – I added some Keto cream cheese frosting and it was like a restaurant dessert !!! Thank you for a keeper recipe

    Reply

  61. Love this delightful recipe. Used a large ramakin, greased. Instead of lemon stevia liquid I used juice and finely grated zest of half a large lemon and teaspoon of granulated erythritol/stevia. Might try lime next time. Served warm with double cream. Yum.

    Reply

  62. Oh my goodness! I have tried so many mug cakes and they usually satisfy (if I make them right) but this goes beyond! It is delicious!! I used swerve instead of stevia because that’s what I bake with, I am taken back by how not only how good it is, but how easy it was! Thank you! I will be pinning and making it again for sure- now all I have to do is try your other recipes, well eventually. This one will be in the top rotation for a while! Lol

    Reply

  63. This is wonderful! My OH is a big fan of lemon flavoured desserts, so this is just the ticket when I’m in more of a chocolatey mood 🙂 A lemon mug cake for him, and a chocolate one for me! The only change I made was to use 2 teaspoons of Trivia rather than lemon Stevia, which I didn’t have. I also had to microwave it for much longer, almost 3 1/2 minutes (in 30 second bursts after the first 1 1/2 minute), but that could just be my microwave, or the size of the ramekin I used. Nonetheless, this was delicious topped with a tablespoon of crème fraîche and a few blackberries. Summer in a cup! (Or at least I wish it was!) Thank you so much 🙂

    Reply

  64. I have been following your blog in the past year since completely changing my food habits and lifestyle. In the last year I’ve lost over 120 pounds and am only 8 away from my personal goal. Your blog has given me so much hope and helped me realize that I can live healthy life without feeling like I have to give up “treats” forever. I just made this for myself and OH MY WORD! SOOOOOO amazing! I didn’t use lemon stevia (I don’t have any flavored stevia) and I added 1/2 a tablespoon of skim ricotta. I also made a lemon glaze with 1 tablespoon powdered swerve and 1/2 tablespoon lemon juice. And ate this cake with fresh blackberries and strawberries. With the little bit of ricotta it made it soooo fluffy and almost reminiscent of a cheesecake! Thank you for all you do and for providing recipes that are simple, delicious, and don’t taste like you’re making sacrifices. This has been a hard year for me but your recipes have helped to make it a transformative experience. THANK YOU!
    In a few months I’ll be posting a bunch of the recipes that I’ve enjoyed this year on my personal blog and this one will definitely be on the list!

    Reply

  65. I just made this and was pleasantly surprised at the texture.
    I usually don’t like coconut flour or mug cakes for that matter.
    They always seem to be very very dry and with a texture that I don’t like.
    I really enjoyed this little cake.
    The texture reminds me of shortbread…and I love that.
    Thanks for sharing!

    Reply

  66. Hi, I am looking for a great sugar free dessert to make for a friend’s birthday. I think I found it! My question is can I make this ahead of time or does it need to be served immediately after baking?
    My experience with mug cakes is tjat they get a litle chewy after they start to cool down.
    Thanks

    Reply

    • Actually I personally think it tastes even better after being refrigerated overnight. Definitely not chewy you’ll find it very moist.

      Reply

  67. Hi there! I agree that the texture of this cake is surprisingly smooth and fluffy, unlike most coconut flour recipes. I used coconut cream instead of HWC. Since I didn’t have lemon stevia, I used plain stevia glycerite with 1/4 tsp lemon extract. I gave the first ramekin to my DH with a few low-sugar chocolate chips on top. He loved it! For mine, I added lemon zest, and it was fantastic! As a lemon zest lover, and a cheapskate, er, frugal wife 🙂 I can’t bear to throw away unzested organic lemon peels, haha! Anyway, thanks for a great recipe! I think I will try it with a raspberry or two next time. 🙂

    Reply

  68. I made this last night but didn’t work out for me, was very rubbery that could be as I didn’t have any coconut flour or lemon liquid stevia. How can I change to a non gluten free recipe ?

    Reply

  69. I wanted to love this! My husband wanted this tonight, well I decided to try it before tonight. I did not like it. It taste of coconut not lemon. And it was not sweet at all, I mean not even a little. I dont crave sweets anymore since on keto but wow this was not at all something I would make again. Sorry.

    Reply

  70. A huge and delighted thank you for this LEMON mug cake recipe! After making my family an apple-based dessert yesterday, and actually during a hunt for a cranberry mug variation (thanks I’ve bookmarked that, too), LEMON struck me with a massive craving! Whipped this up, put it in the freezer just long enough to make whipped cream for everyone and…omg! YUM! Going to make another one tonight! LEMON just might be my new chocolate!!!

    Reply

  71. Btw coincidence two Theresa commenters back-to-back… I’m the 2nd one! Just made it again!!!! Thank you again!

    Reply

  72. This was amazing, the perfect amount of tart to a touch of sweet!! Your recipes don’t disappoint, thank you.

    Reply

  74. I’m not allowed any citrus. I want to use your basic mug recipe to do a plain vanilla or chocolate mug cake. Any suggestions please of what I can use to replace the fluid amount of the lemon juice?

    Reply

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