Sugar-Free Lemon Mug Cake
Servings 2 cakes
Calories 119kcal
Ingredients
- 1 egg
- 2 tablespoons lemon juice and lemon zest optional
- 2 tablespoons heavy cream
- 1/2 teaspoon lemon liquid stevia or 1/4 cup low carb granular sweetener
- 2 tbsp coconut flour
- 1/4 teaspoon baking powder
- pinch salt
Instructions
- Whisk the egg, lemon juice, cream and stevia together in a small bowl.
- Stir in the coconut flour, baking powder and salt.
- Pour batter evenly into two 7 ounce ramekins or or 1 microwave-safe mug or bowl.
- Microwave 1 minute then in 30 second intervals for each lemon cake or until toothpick in center comes out clean.
- Top with sugar free whipped cream if desired!
Oven instructions
- Preheat your oven to 350 degrees F. Bake for 10 minutes or until a toothpick in center comes out clean.
Video
Notes
Net Carbs: 3 g
This recipe was first published in March 2015.
Nutrition
Serving: 1cake | Calories: 119kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 47mg | Potassium: 80mg | Fiber: 2g | Vitamin A: 120IU | Vitamin C: 5.8mg | Calcium: 34mg | Iron: 0.4mg