Lemon Mug Cake
When I am in the mood for something quick and delicious, mug cakes are always my go to! Lemon Mug Cake is so moist and soft and delicious, with the perfect amount of zest to it. The recipe brings me back to my Starbucks days where I would get a caramel frapp and a lemon pound cake. Talk about sugar!! Wow! Thinking back to that I use to have so much sugar in my diet. I would usually eat that for breakfast. So happy those days are in the past.
The best part about mug cakes is that they are so simple. With just a few ingredients and a couple minutes in the microwave you are set for a flavor packed, full of fat delicious dessert. If I am not in the mood for baking but craving something sweet I usually make these.
Easy 5 minute Mug Cake
A lot of mug cakes come out so dry and I am not a fan of that. I like soft and moist cakes. Also I use heavy cream because it makes them that moist texture instead of dry, and the butter helps with that as well. By adding the lemon zest to this mug cake it brings out the lemon flavor a lot more, but if you end up not adding it that is completely fine as well. It will still have a great lemon flavor to it.
A sweet little treat that is easy to make!
Lemon mug cake is one of my favorite recipes to make. When I made these for the updated photos, of course I ate one. I also put one in the fridge and brought it to work the next day. It was easy, all I did was wrap it in a damp paper towel and warmed it up in the microwave for 30 seconds. This recipe is great to make for a treat in your lunch! You can also just put all of the ingredients into a mug and keep it in the fridge. Then you can warm it up the next day.
Lemon Mug Cake
Add on MyFitnessPal | Search - Low Carb Cupboard Lemon Mug Cake
Ingredients
- 2 tbs Butter
- 1 tbs Heavy Cream
- 2 tbs Almond Flour
- 1 tbs Coconut Flour
- 1 tsp Baking Powder
- 1 tbs Erythritol
- 10-20 drops Liquid Stevia
- 1/2 Lemon Squeeze
- 1 tsp Lemon Zest
- 1 large Egg
Instructions
- Add the butter into the mug and melt in microwave.
- Add in the rest of the ingredients and mix together well with a fork.
- Place in the microwave for 2 minutes. Once done let cool.
- Add a spray of whipped cream and a little bit more of lemon zest then enjoy!
Nutrition Information:
Yield: 1 Serving Size: 1 mugAmount Per Serving: Calories: 510Total Fat: 48gSaturated Fat: 28.6gCholesterol: 285mgSodium: 380mgCarbohydrates: 8gFiber: 4gSugar: 2gProtein: 10g
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Hurrah, that’s what I was looking for, what a material! existing here at this web site, thanks admin of this web site.
Thank you so much! Very much appreciated.
This recipe appears to have all the necessary ingredients to result in a nice texture. I’m looking forward to making it. One question: what is the tsp equivalent to 10-20 drops of the liquid Stevia. My bottle is difficult and takes a lot of pressure to get the liquid Stevia out so it comes out in squirts and not drops.
You are going to love this recipe! Oh no! I would say 10-20 drops is probably about 1/16 tsp. You only need a little bit.
I have been Keto since July. I detest almond flour, and usually end up pitching anything I make with it. This popped up this morning, so I decided, oh why not ?? I love, love, love it ! No gritty almond flour taste. Just lemon and butter. It’s fantastic !! Thank you, thank you .
Yay that makes me so happy! I am so happy you loved it. This is one of my favorites! Of course, thank you.
What can I use instead of liquid Stevie? I have Swerve on hand.
Thanks
You can just leave out the stevia if you would like. The recipe already calls for erythritol (which is swerve). 🙂