This sugar-free lemon mug cake is a zesty and satisfying treat that’s perfect for a quick dessert or snack. With the bright, tangy flavor of fresh lemon zest and juice, it’s a refreshing alternative to traditional sugary cakes. The almond flour provides a tender crumb while the egg binds everything together, making each bite light and fluffy. Plus, this mug cake comes together in minutes, making it an ideal choice for when you’re craving something sweet without the guilt. Whether enjoyed on its own or with a dollop of sugar-free whipped cream, it’s a delightful way to satisfy your sweet tooth while staying on track with your dietary goals.
Ingredients:
- 1/4 cup almond flour
- 1/4 teaspoon baking powder
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon melted coconut oil or butter
- 1 large egg
- 1-2 tablespoons of a sugar substitute (like stevia or erythritol), to taste
- A pinch of salt
- Optional: a few drops of vanilla extract
Instructions:
- Mix Dry Ingredients: In a microwave-safe mug, combine the almond flour, baking powder, salt, and sugar substitute. Mix well.
- Add Wet Ingredients: Add the lemon zest, lemon juice, melted coconut oil (or butter), and egg to the dry ingredients. If using, add a few drops of vanilla extract.
- Combine: Stir the mixture until smooth and well-combined.
- Microwave: Microwave the mug on high for 1 to 1.5 minutes. Start checking at 1 minute to avoid overcooking. The cake is done when it has risen and is set in the middle.
- Cool and Serve: Allow the mug cake to cool for a couple of minutes before enjoying.
