The keto sugar free lemon mug cake is gluten-free, grain-free, and offers a lemony delight. It is ideal to satiate your hunger cravings when you don’t have the time, or patience, to prepare something that requires more time.

Total Servings – 2

Prep Time – 3 minutes  Cooking Time –  2minute

Ingredients required

  • 2 tablespoons coconut flour
  • 2 tablespoons heavy cream
  • 2 tablespoons lemon juice
  • 1 egg
  • 1/2 teaspoon lemon liquid stevia
  • 1/4 teaspoon baking powder
  • A pinch of salt

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Optional: Lemon Icing

  • 2 tbsp (0.3oz/12g) powdered erythritol
  • 1 tbsp (15ml) heavy creamote
  • 1 tsp (5ml) lemon juice

Note

Although a 7-ounce square ramekin serves ideal for the recipe, you can use some other size if you want to  For making this recipe dairy-free, replace the heavy cream with canned coconut cream  If you don’t like stevia then you can choose any other sweetener of your choice

How to Prepare:

1- Take a small bowl and add the egg, heavy cream, lemon juice, and stevia in it. Whisk it thoroughly

2 – Add baking powder, coconut flour, and salt to it. Mix properly

3 – Pour the prepared batter equally in two 7-ounce ramekins

4 – Microwave each of the mug cake for about 60 to 90 seconds or up until a toothpick inserted in the center of the mug cake comes out clean

5 – Top with whipped cream and enjoy!

(Optional) Prepare the Lemon Icing:

  • 6 Mix the powdered erythritol, lemon juice, and heavy cream and pour it over the finished keto lemon mug cake.
  • 7 Enjoy warm or cold, both options taste great!
  • 8 Cover with plastic wrap and store for up to 2 days in your fridge.

Nutritional Information Energy – 119 kcal,Carbohydrates – 5 grams,Fat – 8 grams,Fiber – 2 grams,Protein – 3 grams