Low Carb Lemon Mug Cake Mix (Sugar-free Lemon Cake Mix)

Having this sugar-free lemon cake mix on-hand to make low carb lemon mug cakes in the morning is a game-changer! Save time by having your ingredients together beforehand. Fast and easy to make, you won't believe the incredible moist texture this mix produces.

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This low carb mug cake recipe uses a homemade sugar-free lemon cake mix for a fast low carb breakfast treat!

I'm always looking for ways to streamline the morning routine. Getting the kids ready for school can easily become hectic if I'm feeling tired and my mind is not firing on all cylinders. Invariably, the first question out of my daughter's mouth in the morning is, "Mom, what's for breakfast?"

Some days it's challenging to find two brain cells to rub together to even think about making breakfast. On those days I like to make low carb mug cakes, or what some people call mug muffins, or mug cakes. We have been enjoying low carb chocolate mug cakes at breakfast for a few years now.

I pre-mix all of the ingredients for a sugar-free chocolate cake mix and then keep it in the pantry. I just measure my ingredients, add an egg and a little coconut milk, stir and pop it in the microwave. Breakfast is ready in under two minutes. It's a no-brainer when I have no brain!

Having a big batch of low carb lemon mug cake mix comes in handy for more than breakfast. I have been known to slice a minute muffin horizontally and use it as sandwich bread (no, not this lemon cake version - the chocolate one). It has saved me on the occasion I have forgotten to make gluten-free bread or just refuse to pay the price for another loaf of Udi.

I've also used it as a snack in the kids lunch boxes when I find we're out of fruit or traditional snacks. And it's a pretty healthy alternative to regular breads, cakes and muffins because it has some fiber, some protein, some healthy fats, and is very low in sugar. Well, then I go and spoil it by putting jam on it.

These low carb lemon mug cakes are really yummy. My mom was so impressed with the light, tender texture that she asked me if there was anything weird in them. By weird she meant any alternative ingredients. Well, yeah... Low carb and gluten-free baking equals weird ingredients sometimes and sometimes weird results, but not with the recipe.

This sugar-free lemon cake recipe uses an important ingredient to get that burst of lemon flavor- Real Lemon packets. It's crystallized lemon juice. I often use it when I need a lemon flavor and don't have fresh lemons in the house. It was perfect in this lemon mug cake. Because the lemon is already in the mix, you won't have to fool with cutting and squeezing fresh lemons in the morning. The acid in the Real Lemon crystals contributes to such an amazing texture. You'll swear you were eating cake.

If you follow a low carb diet and are looking for a new minute muffin recipe or are just looking for a quick low carb breakfast option, it couldn't get any easier or tastier than this recipe. For a great Paleo chocolate mug cake recipe, try this one from WholesomeYum.

Low Carb Lemon Mug Cake Mix - (Sugar-free Lemon Cake Mix) is 3 net carbs per servings.

[Disclosure: This recipe contains affiliate links.]

All you need is an egg, some coconut milk and a fork, for the world's fastest lemon muffin! Low Carb & gluten-free

Low Carb Lemon Mug Cake (Sugar-free Lemon Cake)

5 from 8 votes

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Course: Bread, Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 1

Total Time: 6

Servings: servings

Calories: 162kcal

Author: lowcarbmaven.com

Ingredients

Lemon Minute Muffin Master Mix

4 cups Almond Flour
⅔ cup Coconut Flour
½ cup whey protein powder (I like Isopure zero carb)
1 ½ cups erythritol
1 tablespoon baking powder
1 teaspoon baking soda
zest from two lemons (completely dried)
½ teaspoon salt
12 packets True Lemon

To Make A Muffin

½ cup Lemon Minute Muffin Master Mix
1 large egg
1-2 tablespoon full fat coconut milk (or heavy cream or oil)

Instructions

For the Mix:

Zest two lemons and leave the zest on a plate to dry all day.
Measure all of the ingredients into a large bowl. Stir with a whisk to break up any lumps and to evenly distribute all ingredients.
Put the Lemon Minute Muffin Master Mix into an air tight container. When the zest is dry, crumble it with your fingers and add it to the mix.

For the Muffin:

Measure ½ cup of mix into a large mug or a bowl. Add the egg and coconut milk or oil and mix until all of the dry ingredients are completely incorporated. Let the mug or bowl sit on the counter for a minute to activate the acid in the dried lemon juice.
Cook your minute muffin for a minute or more. Mine takes one minute and twenty seconds. You'll be surprised how much this is like cake!
Each muffin serves 2 and the nutritional information is for 1 serving or ½ of a muffin.

Notes

If you want the mix to be sweeter, add ½ teaspoon of powdered stevia (I use KAL) or more erythritol.

Nutrition Facts

Low Carb Lemon Mug Cake (Sugar-free Lemon Cake)

Amount Per Serving

Calories 162 Calories from Fat 126

% Daily Value*

Fat 14g22%

Carbohydrates 6g2%

Fiber 3g13%

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 162kcal | Carbohydrates: 6g | Protein: 3g | Fat: 14g | Fiber: 3g

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