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.
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 1/2 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 1/2 of a muffin.
If you want the mix to be sweeter, add 1/2 teaspoon of powdered stevia (I use KAL) or more erythritol.
Low Carb Lemon Mug Cake (Sugar-free Lemon Cake)
Amount Per Serving
Calories 162Calories from Fat 126
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.