Lemon Poppy Seed Mug Cake

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
• Egg 

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)

5 from 8 votes

This healthy lemon poppyseed muffin takes just one minute to make in the microwave but also comes with a tested oven option too! It’s moist and fluffy on the inside while being tender on the outside- A naturally gluten free, keto, paleo and sugar free recipe with a tested vegan option too!

Servings: 1 mug cake

Prep: 1 minute min

Cook: 1 minute min

Total: 2 minutes mins

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Ingredients  

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• ▢ 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

Glaze

• ▢ 2 tablespoon sugar free powdered sugar
• ▢ 1 teaspoon milk of choice

Instructions 

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.

Notes

* Depending on the coconut flour you use, you may need less/more. Adjust accordingly

 

Nutrition

Serving: 1mug cakeCalories: 194kcalCarbohydrates: 6gProtein: 6gFat: 13gFiber: 4gVitamin A: 200IUVitamin C: 1.7mgCalcium: 30mgIron: 0.7mgNET CARBS: 2g

Course: Dessert

Cuisine: American

Author: Arman

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!