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Low Carb Meyer Lemon Mug Cake

Low Carb Meyer Lemon Mug Cake is the new sugar free dessert in town, and this little gem so delicious! In just 3 minutes, you can be enjoying this low carb mug cake. It’s the quickest lemon dessert I’ve ever made!

Low Carb Meyer Lemon Mug Cake

Living happy and healthy is my focus this year, and creating healthier desserts is one sure fire way to experience happy healthiness!

For those of you who prefer indulgent recipes like this one (one of my most indulgent recipe of 2013!) please know that there is STILL a place setting for you at my virtual table. I’ll still be posting those tasty treats, too.  I’d never deny you access to yummi comfort foods!  πŸ™‚

Feeling Positive about Lemons (and Mug Cakes)

Have you noticed how often lemons are associated with negativity? People say things like “Don’t be a sour puss.” or “When life gives you lemons, add sugar (or tequila!) and make lemonade.”  

I’m here to say that lemons make me smile. They’re bright and they remind me of sunshine. Oh, and MEYER LEMONS are the best, because they’ve got a sweetness about them that you won’t find in traditional lemons.  When sunshine arrives in the middle of a dreary, cold winter, it’s time to celebrate happiness and healthiness!

low carb meyer lemon mug cake topped with sugar free whipped cream and fresh berries

How we made this Meyer Lemon Mug Cake Low Carb?

I made this delicious Meyer Lemon Mug Cake Recipe lower in carbs by replacing the traditional, all-purpose flour with my favorite substitute, Bob’s Red Mill Low Carb Baking Mix. It’s only got 6 net carbs per serving! You can find it in most whole food stores, but I buy mine in a 4-pack from Amazon to keep the cost down.  If you want or need the recipe to be gluten free, you can substitute almond meal instead.

As far as artificial sweeteners go, I’m partial to either erythritol or the low-glycemic “Pre-Sweetβ„’” from NuNaturals. You can substitute just about any granulated (non-liquid) form of sweetener that you’d like, and of course, you can always use real sugar, too. If you use liquid sweeteners, you’ll need to reduce the amount of dry ingredients accordingly.

So who’s ready to make a delicious, healthy low carb dessert… in less than 3 minutes?!  How is that even possible?! Grab your apron and I’ll meet you in the kitchen to show you!

Low Carb Meyer Lemon Berry Mug Cake Recipe from www.itsyummi.com

Low Carb Meyer Lemon Mug Cake

This Meyer lemon mug cake recipe from ItsYummi.com is low carb, gluten-free, and takes less than 5 minutes to prepare. A quick, easy, delicious dessert!
5 from 1 vote
Prep Time 2 mins
Cook Time 1 min
Total Time 3 mins
Course Dessert
Cuisine American
Servings 2
Calories 398 kcal

Ingredients
  

  • 3/4 cup almond flour
  • 2 Tablespoons erythritol (or granular sugar works as well if not low carb)
  • Zest and juice of one Meyer lemon divided
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 Tablespoons butter melted
  • 1 large egg lightly beaten
  • Lightly sweetened whipped cream
  • fresh mint (optional for garnish)
  • fresh berries (optional for garnish)

Instructions
 

  • In a medium bowl, whisk almond flour, sugar substitute, lemon zest, baking powder and salt.
  • Add lemon juice, melted butter and egg, and stir until well combined.
  • Divide mixture between two microwave-safe mugs and microwave each separately for 1 minute and 20 seconds (if your microwave is stronger than 1000 watts, reduce time by 15 seconds).
  • Remove from microwave, top with whipped cream, fresh berries, and mint.
  • Serve and enjoy!

Notes

Recipe adapted from All Day I Dream about Food

Nutrition

Calories: 398kcalCarbohydrates: 13gProtein: 13gFat: 35gSaturated Fat: 10gCholesterol: 124mgSodium: 265mgFiber: 5gSugar: 2g
Tried this recipe? Mention @itsyummi or tag #itsyummirecipe!

 

 

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27 Comments

    1. You can cook in the oven but you won’t need a bath tray. I’d recommend starting at 350F for 10-15minutes or until a toothpick comes out clean

  1. This is THE BEST paleo/low-carb mug cake I have ever had!! The texture was perfect: moist and cake-like. Too many low carb mug cakes I’ve tried have been dense and dry. I used 6 drops liquid stevia and 1 Tbsp coconut sugar to sweeten. I will definitely be making this one again!

  2. I can’t wait to try this! I’ve never tried that low carb baking mix – I’m going to be on the look out for it. I feel so much better when I limit my carb intake! It just works for me!! As far as making 2014 great, I am exercising more, so I can be healthy and strong πŸ™‚ Thanks for a great post!

    1. I hope you’re able to find the baking mix, Marion! If you can’t find it locally, you can order it from Amazon. I get mine there, because it’s a much better bang for my buck πŸ™‚

  3. This sounds and looks absolutely delicious Becca, so glad that the healthy wednesday group is back together but understand why you took a break during the holiday. Heck I was even posting sweet treats, but alas a new year and a healthy start! πŸ™‚ Pinning, thanks for sharing!

  4. I absolutely adore lemons too! My 2014 goal (besides eating healthier) is to spend much less time on social media. It’s a time-suck πŸ™‚

  5. I love these mug cakes because everyone can have their own favorite flavor. I’ve done the chocolate ones before for the kids but never even thought of a Lemon one. This one would be for me!

  6. Looks divine, Becca! I’ve been harvesting Meyer Lemons for the past few weeks and have hit a wall about what to make next β€” until now! Happy 2014!

    1. Thanks, Adam! Microwaving cakes isn’t something I’d normally endorse, but after I tried this recipe, I knew it was a keeper! If you have a high watt microwave, cut back on the cook time by about 15-20 seconds, though. Unless you like sponge cake πŸ˜‰

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