This recipe arose from my constant quest for treats that are both tasty and nourishing. They are gluten-free, low in carbs, super-quick to whip up, and deeeeelicious!

You can bake these cakes in a microwave, or quadruple or quintuple the recipe and bake it in a 6- to 8-inch cake pan in the oven.

Delicious served with sour or whipped cream, strawberries (or other berries), rhubarb-strawberry compote, and anything else that tastes good with lemon.

Lemon Mug Cakes

Keyword: 15 Minutes Max., Appetizers & Snacks, Desserts & Treats, Gluten-Free (or can be), Keto (or can be), Low-Carb, Vegetarian (or can be)
Total Time: 15 minutes
Servings: 2
Calories: 156kcal
These moist & fluffy little cakes are gluten-free, low-carb and a cinch to make
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  • 2 10-oz (roughly 4¼-inch) oven-proof ramekins here are the ones I used


  • 1 tbsp olive oil or butter, very soft/melted, plus a little more to grease the ramekins
  • 1 tbsp granulated sugar or a low-glycemic sweetener like allulose (since allulose is less-sweet than sugar, I use 1½ tbsp)
  • 1 large egg preferably room temperature
  • 1 tbsp Greek yogurt I used plain, low-fat to test & calculate this recipe
  • 1 tsp freshly grated lemon zest the easiest way to remove lemon zest is with a Microplane-style zester
  • 2 tbsp lemon juice freshly pressed
  • 2-3 drops liquid stevia optional
  • a pinch salt
  • 2 tbsp coconut flour
  • ½ tsp baking powder
  • tsp psyllium powder here's the one I use; some other brands turn purple when baked
  • 1 tsp icing sugar
  • sour cream, kefir, fruits or fruit compote/coulis as garnish


  • Lightly grease the ramekins with oil or butter.
  • In a small bowl, combine the olive oil or soft butter and sweetener and beat with a wire whisk until well combined. (If making a larger quantity, beat with an electric whisk until white and fluffy.)
  • Beat in the egg, yogurt, liquid stevia, lemon zest, lemon juice, and salt.
  • Now fold in the coconut flour, baking powder, and baking powder.
  • Spoon the mixture into the two ramekins (about ¼ cup of batter each) and tap the ramekins on the countertop 2 or 3 times to spread the batter out evenly.
  • Place in the microwave and bake on HIGH for one minute. (Cooking times vary with different types of microwave -- test for doneness by inserting a toothpick into the center of the cakes; if it emerges clean, they're ready. If not, you may need to add a few seconds.)
  • Let the cakes cool in the ramekins for 5 minutes, then turn them upside down onto dessert plates. (Or, if you can't bear to wait that long, just top them with desired garnish(es) and spoon them straight out of the ramekin.)
  • Dust with icing sugar, drizzle with kefir or a fruit coulis, or garnish with berries and mint leaves; it all tastes delicious.


If using allulose, one cake contains 11 g total carbohydrate, 8 g net carbohydrate, 1 g sugar, and 133 calories. 


Serving: 1cake | Calories: 156kcal | Carbohydrates: 12g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 159mg | Potassium: 45mg | Fiber: 3g | Sugar: 7g | Vitamin A: 135IU | Calcium: 81mg | Iron: 1mg