Lemon is one of my favourite flavours in baking. It’s always been my go to treat for baking. I like it best when there’s still some tartness to the lemon flavour, after all it’s a tart fruit. This keto lemon mug cake recipe caught my eye as I was searching for a dessert to make for my hunny’s birthday. Sounds delicious! I like how she gave directions for making just a single serving at the end.
Keto Lemon Mug Cake Recipe
If you need a quick gluten-free dairy-free cake, this is right for you as well! If you’re not watching carbs, a mild raw honey (use 1 tablespoon per packet of stevia called for) works well in this recipe as well. You may need to increase the baking time a touch when using honey.
If you’d like to make a small batch of cupcakes, this recipe will fit into 6 cupcake liners.
Being low-carb, these cakes are not the exact same consistency as wheat cake made with real sugar and flour. But they can really satisfy a cake craving and are delicious on their own. These mug cakes are a little more custardy-soft than traditional cake.
This ketogenic diet-friendly mug cake recipe serves 4, perfect for when you want a sweet treat for the family (or to freezer for yourself for later!) but don’t want loads of leftovers.
- 3 eggs
- 1/4 cup lemon juice juice of about 1 lemon
- 1/4 cup coconut milk OR heavy whipping cream
- 1 lemon zested
- 3 packets stevia
- pinch sea salt
- 1/4 cup coconut flour
- 1/4 teaspoon baking soda
- Preheat oven to 375° F
- Grease 4 custard cups or ramekins with butter or coconut oil (I use these, they are 5 oz but any cup between 4 and 6 oz should work)
- Combine eggs, lemon juice, coconut milk or heavy cream, lemon zest, stevia, sea salt, and coconut flour and stir well.
- Allow to sit for 5 minutes (this is the trick to getting coconut flour to not be clumpy) and then stir again until completely smooth.
- Add in baking soda, and stir again.
- Evenly pour batter into 4 custard cups and then place in the oven.
- Bake for 20 minutes, or until edges are starting to turn golden brown, ‘cake’ springs back when you gently press on it, and a knife or toothpick inserted into the middle comes out clean.
- Cool, and then top as desired with stevia-sweetened whipped cream, or whipped coconut cream to make it dairy-free.
To make a single serving of this mug cake, use 1 egg, 2 tablespoons lemon juice, the zest of 1/4 a lemon, 2 tablespoons cream, 2 tablespoons coconut flour, 1 packet stevia, a tiny bit of salt, and tiny bit of baking soda (small pinch of each). Place in a mug or a 6-ounce ramekin. Microwave for 1:30 on high, or bake as directed for the full batch.
Mmm… I’m going to put lemons on my list to by next grocery shop, and try this out.