Enjoy a keto lemon and poppyseed mug cake muffin recipe, ready in 1 minute and made with wholesome ingredients! Packed with protein and drizzled with a sugar free glaze, you won’t believe this healthy mug cake is low carb!
Healthy Lemon Poppy Seed Mug Muffin
We love our mug cakes around here, especially when it comes to portion controlled desserts. We’ve had blueberry mug cake, a lemon mug cake, and a cinnamon roll mug cake. It’s time for the lemon version to come to play!
Tender on the outside, light and fluffy on the inside, this lemon poppy seed mug cake muffin is a winner. It’s sweet and delicious, with hints of lemon throughout. It’s also topped with a fool-proof sugar free frosting!
I was inspired by both Starbucks and Costco, who I think to make the BEST lemon poppy seed muffins ever.
Lemon Poppy Seed Mug Muffin Ingredients
- Almond flour
- Coconut Flour
- Granulated Sweetener of choice
- Poppy Seeds
- Lemon Extract
- Milk of choice
How to make the BEST lemon poppy seed mug cake muffin
Sift your coconut flour
Be sure to sift your coconut flour before mixing the ingredients. Often, you’ll find coconut flour to have clumps, and that will change up the texture of the mug cake.
Use lemon extract instead of lemon juice
Traditional lemon poppy seed muffins tend to use lemon juice, but I found for a small portion dessert, lemon extract works much better. It also prevents the texture changing, as a little too much lemon juice will need extra flour to compensate.
Cook the mug cake in 30-second spurts
Different brands and makes of microwaves will result in different cooking times. I recommend cooking your mug cake in 30-second spurts, so you can ensure it is fully cooked through, but not over-baked.
Use blanched almond flour
Blanched almond flour, as opposed to super fine almond flour or almond meal, will yield a lighter, fluffier mug cake. It also won’t have any almond flavor, which is what we want from this recipe!
2 Ingredient Sugar Free Glaze Recipe
Drizzle the top of your mug cake with this fool-proof sugar free glaze!
I used sugar free confectioners’ sugar, which has the same texture and flavor or normal confectioners sugar, minus the carbs, sugar, and calories.
To make the 2-ingredient sugar free frosting, combine 2 tablespoons of the powdered sugar substitute with 1 teaspoon of milk. Slowly add more until your desired texture is achieved.
How to make the mug cake in the oven
For those who don’t use a microwave, you can easily make this mug cake in the oven or toaster oven,
Step 1: Preheat the oven to 180C/350F. Grease a small oven-safe ramekin or dish with cooking spray.
Step 2: Prepare your batter then transfer it to the greased ramekin/dish.
Step 3: Bake for 12-15 minutes, or until a toothpick comes out clean from the center.
Can you make this mug cake eggless and vegan?
Making this mug cake eggless is easy, and can be made by either substituting the egg for ground chia seeds or unsweetened applesauce.
Please be wary that regardless of which option you choose, the mug cake won’t expand as much, and be quite moist in the center.
Healthy 1 Minute Lemon Poppyseed Muffin (Keto, Paleo, Vegan)
- 1 tablespoon almond flour
- 1 1/2 tablespoon coconut flour sifted
- 1-2 tablespoon granulated sweetener of choice
- 1 teaspoon poppy seeds
- 1/2 teaspoon baking powder
- 1/2-1 teaspoon lemon extract
- 1 large egg or egg white See post for vegan option
- 1 tablespoon milk of choice * See notes
- 2 tablespoon sugar free powdered sugar
- 1 teaspoon milk of choice
For the microwave option
- In a small bowl, combine the almond flour, coconut flour, granulated sweetener of choice, poppy seeds and baking powder and mix well.
- In a separate small bowl, combine the dairy free milk with the egg (or flax egg) and whisk with the lemon extract. Add the mixture to the dry mixture and mix until just combined.
- Grease a large mug or cereal bowl 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 and drizzle over the top.
For the oven option
- Follow directions as above but bake in an oven at 350 degrees for 12-15 minutes, until a toothpick comes out clean.
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
A completely comprehensible moral of a funny backstory, a sticky pun (which made me giggle) and a delicious looking muffin in the end. There are worse ways to start a Thursday morning!
I love citrus in general. I add it to most of my spicy dishes. And I don’t hate it in desserts either. Hello Lemon Pound Cake, Key Lime Pie and Lemon Poppy Seed Muffins :-D…. Okay I think I am just really greedy in general 😛
I fuel my hiking with complaints!
Hahaha I approve of your greedy state 😀
Honestly, Starbucks lemon cake is one of my favorites. I love lemons so much, I can eat all lemon without sugar or honey, Just like that.
Really?! I’m so impressed!
I’m not a huge fan of citrus baked goods or desserts either but I love lemon poppy seed muffins, especially the giant ones from costco! Except the ones from costco are like 1000 calories and should not be eaten daily so i’d much rather stick to this version!
LOL! Can we go to Costco one day and do flick flack layouts down the aisles?
Ahhhhhh Lemon Poppy Seed! The most underrated baked good flavor! I am such a big fan so it makes me sad that more people don’t go for lemony baked desserts. Happy you’re showing it some love today! Is almond flour the same as almond meal? If not, can coconut flour be used to replace the almond flour?
It has a different texture but works when substituted tablespoon for tablespoon. If you use coconut flour, add a dash more liquid!
Yay! My favorite muffin! Thanks Arman
It’s so good!
Ummm have I ever mentioned that I love muffins? And lemon poppyseed? Haven’t had that flavor in forever though!!
YES!!! You’ll love this!
Ok I need to make this like right now. 1 minute??? I am so impatient, this is the perfect recipe for me.
YES! It’s so good- Enjoy! 🙂
Yum! I love how fluffy this looks!
I’ve never been a fan of lemon flavoured things, but these sound divine!! So quick and easy….I’ll definitely give these a try 🙂 When I go on hikes, I make sure to pack apple slices and nut butter!
Can’t go wrong with apples and nut butter- A great choice 🙂
I LOVE lemon poppyseed but haven’t had it in awhile. I think it’s time to change that!
Do it (but only if your not mac n cheese’n)
I’ve always kind of glossed over citrus in desserts as well (hi, chocolate fiend), but the few times I’ve had them, I really did enjoy them. But hiking fuel will always and forever be dates, chocolate chips, and almonds. BOOM.
Can’t ever go wrong with that! Well, minus the dates!
I love it Arman! I just now made it with a couple of modifications. I was out of poppy seeds, so I left them out. I was too lazy to zest a lemon so I used about 1/8 tsp. lemon extract. I used 1 Tb. coconut sugar and a little stevia. It’s wonderful! Thanks for the recipe.
Oh yay! Linda, that’s so funny, I just took out the hamburger casserole leftovers!
Thanks for the feedback- Appreciate it 🙂
I’m not actually a fan of citrus in general… At least I always say that, whenever David gives me a try of something citrusy I often like it! But if you placed this front of me right now I would happily tuck in – because I can’t imagine you making something I wouldn’t like! 🙂
Hiking fuel = jerky and dates, the best snack combo!
Mmmm I could go some jerky now!
I’m soooooo pinning this. I have a seriously love affair for lemon baked goods. You are genius! I love this single serve decadence!!!
Please do- You’ll love it! 🙂
You ate GAS STATION food? Haha just kidding. Sometimes you do what you gotta do. I’ve eaten gas station muffins before and I hate to admit that they’re super tasty. And lemon in baked goods is the bomb!
Hahaaha but….it was so yummy! :p