Keto Lemon Mug Cake (Paleo, Vegan)

A quick and easy keto lemon mug cake recipe that tastes like a lemon Meyer cake! Made with almond flour and coconut flour, this paleo and low carb dessert takes less than a minute to prepare and topped with a sugar free glaze!

Easy paleo and low carb lemon mug cake that is keto friendly too!

 

Easy Lemon Mug Cake

The Starbucks Iced lemon pound cake is my go-to dessert whenever I visit the infamous coffee chain. A moist and fluffy cake, loaded with lemon flavor and topped with a sweet vanilla glaze. 

Ever since I started following a healthier diet, the lemon cake I’d regularly treat myself to soon went out the window. Following a keto and low carb diet can be difficult for someone with a raging sweet tooth…until now.

Mug cakes are one of my favorite ways to satisfy my sweet tooth. They are portioned single-serving recipes perfect for one person. Mug cakes are also ridiculously quick and easy to prepare and can be made in either the microwave or oven. 

Some of my favorite mug cakes include this coffee cake mug cake, cinnamon roll mug cake, and blueberry mug muffin. It’s time for it to get the lemon treatment. 

Healthy 1-minute low carb keto lemon mug cake

Lemon Mug Cake Recipe

Tender on the outside, fluffy and slightly moist on the inside, this easy lemon mug cake recipe is a winner. It’s made with low carb ingredients, like almond flour and coconut flour.

It also uses natural sweeteners, like monk fruit sweetener. The lemon flavor comes from lemon extract, and the sugar free icing takes it to another level! 

Not only is this lemon mug cake paleo and low carb, it’s also grain free, gluten free and can be made vegan and eggless!

How to make the BEST lemon mug cake recipe

Use a microwave-safe cereal bowl or microwave-safe circular container

This goes against the ‘mug’ in ‘mug cake’ but hear me out!

When I tried making this in a mug, I found that some parts in the center were under-cooked, and once you try to microwave it further to cook it through, the other parts of it will be over-cooked.

Using a shallow container or cereal bowl will form a deeper, wider mug cake, but it will cook evenly throughout. 

Grease your mug/bowl

This one is a given, but you MUST grease your bowl or mug with cooking spray or oil of choice. 

Greasing the bowl/mug will ensure the mug cake slips out easily and makes washing up seamless! 

Add extra milk 

No coconut flour is created equal, and brands can really differ. 3 tablespoons of milk are the recommended amount of liquid, however, don’t be afraid to add more, if needed. The batter should be smooth and thick. 

Check the mug cake in 30-second intervals

No microwave is created equal, and the power it provides varies. I tried using 2 different microwaves (my own one and my mum’s!) and the latter cooked in 1 minute. Mine, on the other hand, took 2 minutes.

Pause your microwave at the 1-minute mark, and insert a skewer in the center. If it comes out clean, the mug cake is done. If some batter remains on it, continue microwaving it in 30-second spurts until it is done. 

Drizzle the glaze after 2 minutes 

Don’t drizzle the lemon mug cake with the vanilla glaze as soon as the mug cake is fresh from the microwave. Allow it to sit for 2-3 minutes, then drizzle over the top.

Easy low carb lemon mug cake that tastes like a Meyer Lemon Cake!

How to make a lemon mug cake with no egg

Making this mug cake without an egg is difficult, but it can work.

Add either 1 tablespoon of vegan protein powder and extra milk to compensate. This will allow the mug cake to rise and hold shape.

Alternatively, you can use ground chia seeds. Add 1 tablespoon and adjust the milk to produce a thick batter. Please note this will not rise as much and seem a little undercooked. That is okay, as it will be more pudding-like than cake-like. 

Can you bake a mug cake in the oven? 

Don’t stress if you don’t have a microwave- Mug cakes can be made in the oven!

To make this paleo low carb lemon mug cake in the oven, simply grease an oven-safe ramekin or deep dish. Transfer your batter into it, and bake at 180C/350F for 12-15 minutes, or until a toothpick comes out clean. 

An easy low carb, keto and paleo mug cake that tastes like a Meyer lemon cake!

Keto Lemon Mug Cake that tastes like a Meyer lemon cake!

Keto Lemon Mug Cake Recipe (Paleo, Vegan)

A Healthy Iced Lemon pound cake which takes just 1 minute to whip up and is inspired by Starbucks! This healthy cake is moist, fluffy and the perfect snack or healthy sweet treat to have on hand which comes with a tested oven version too! Naturally paleo and gluten free, there is a vegan and sugar free option too!
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Course: Dessert
Cuisine: American
Keyword: mug cake, single serving
Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes
Servings: 1 mug cake
Calories: 195kcal
Author: Arman

Ingredients

Sugar Free Vanilla Glaze

Instructions

  • In a small bowl, combine the dry ingredients and mix well.
  • In a separate small bowl, combine the dairy free milk with the egg (or egg substitute) and whisk with the lemon extract. Add the mixture to the dry mixture and mix until just combined.
  • Grease a large mug or deep bowl (I used a cereal bowl) generously and pour the batter in it and microwave for at least 50 seconds, depending on the microwave.
  • While it's cooling, make the icing by mixing all ingredients to a desired consistency then top the lemon cake.

Notes

* If the batter is too thick, add more milk until the batter is smooth.
 

Nutrition

Serving: 1mug cake | Calories: 195kcal | Carbohydrates: 6g | Protein: 6g | Fat: 13g | Fiber: 4g | Vitamin A: 3% | Vitamin C: 2% | Calcium: 2% | Iron: 4%
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Comments

68 thoughts on “Keto Lemon Mug Cake (Paleo, Vegan)

  1. You’ve moved from no-bake to 1-minute creations…I love it! Next up should be 2 minutes, right? 🙂 So pound cake may very well be my all-time favorite dessert. Well, maybe one of them. It’s too hard to pick just one! And lemon…I love lemon desserts. Needless to say, I’m on board with this one! I think I need to get up to the kitchen and make one right now. It’ll only take a minute!

  2. I had to google toaster oven when I first started blogging – obviously we just make do with either a microwave or grill… I think America may be alone in this one!
    I remember years ago, pre paleo, I used to love any of the starbucks muffins that had icing on them, I think there was a ginger one that was good. But to be honest I think I just wanted the top bit with the icing! 😉

  3. What is Bai Limu Lemon? And as to your liking Starbucks cakes, I hope that you’re not serious. Their stuff is nasty and I’d sooner eat one of your protein powder-laced desserts than take a bite of one of their terrible, dry pastries. Sorry for ranting, but it’s a pet peeve of mine that Starbucks, with all of its resources, can’t do better in the pastry dept.

  4. Did you know Ray’s favorite terribly-unhealthy dessert at Starbucks is the iced lemon pound cake?! Well, now you do.
    PS I bought coconut flour this past weekend at WF SPECIFICALLY because of you. So…yay.

  5. I used to be a huge fan of the cake pops! Now I try to stay away from purchasing any bakery items at Starbucks because of all the weird additives they put in! I think you are such a better baker than Starbucks anyways 🙂

  6. I’ve made this a couple times now! It has a wonderful light fluffy texture. The first time I used an egg white and 1/4 tsp lemon extract (with no Bai–couldn’t track down that flavor). The second time I used a flax egg and 1/2 tsp lemon extract, and it was even better! Very lemony with a great texture. My mom loved it too. I might try making it with a bit of ground lavender, because I’m currently obsessed with lavender-flavored desserts. Great recipe!

  7. I love all things lemon and thank you for this! I’m also GF and allergic to eggs so will try this with gelatin egg. I think I love you, but not in a creepster way- just love all your recipes!

  8. I loved this Cake! Lemon is one of my favorites. I added a little more lemon extract because I like it very lemony. It’s so moist which rarely happens when I use coconut flour. I also love the glaze. It could be used for so many things. Thanks for the recipe!

  9. I love this recipe! I had a crazy idea though, to kick up the lemon flavor do you think I could add lemon juice to my flax seeds I stead of water?

  10. Can you make this iced lemon pound cake into a full recipe for the whole family instead of individual servings. I wasn’t sure how that would work.

  11. My daughter is allergic to tree nuts so I was wondering if I could sub another flour for the almond flour. Would additional coconut flour work? Or maybe oat flour? Thank you so much! I am SO excited to find your blog and recipes because we have numerous other allergies in the house (including wheat, egg, soy…). Your recipes have opened up so many delicious options for us!!

    1. This means so much, Kristen! For this, you can swap it for oat flour, as that has the most similar texture- Just be wary of the amount of liquid you add.

      That was something I found important when writing my cookbook- To ensure that there were tons of options for everyone 🙂

  12. Hi Arman I saw that one of your cakes can me cooked in the oven I was wondering if you could cook all of them in the oven if so at what temperature and for how long. Cant wait to try them. Thanks for such good healthy recipes.

  13. I just tried this and the measurements are way off, 3 tblsp of milk made the batter super thin, should it have been tsp? The egg overwhelmed it and it came out like a little puffy omelet. I guess I’m not reading it right

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