Lemon Blueberry Mug Cake


Delicious grain-free lemony mug cakes bursting with wild blueberries. These easy low carb cakes are nut free and dairy free too.

Lemon Blueberry Mug Cake

This one goes out to my nut-free and dairy-free friends. I don’t often make things without nuts or dairy so you should feel very, very special! These days, food intolerances seem so prevalent and I am sensitive to the fact that having to restrict your diet in more ways than one would be exceedingly difficult. You turn to low carb for weight loss or other health reasons and then you find that practically everything low carb is made with something you can’t eat! And although I write All Day I Dream About Food with my own dietary preferences in mind, I realize that a lot of people turn to me for low carb, gluten-free recipes and meal ideas. I feel something of a responsibility to the low carb world at large, and every so often I try to create recipes that fit other dietary needs. As someone who seemingly doesn’t have any allergies or intolerances, I can only imagine how frustrating it is to restrict your diet in multiple ways.

Low Carb Lemon Blueberry Mug Cake Dairy Free

So although I already have a low carb lemon mug cake recipe, made with meyer lemons, I decided it was high time to make another. This time, with coconut flour and and coconut oil in place of the almond flour and butter. These may seem like a few minor changes but if you’ve ever tried to sub coconut flour for almond flour, you know that it’s not the case. They are different beasts altogether and have to be treated very differently. Coconut flour isn’t as moist as almond flour, and requires far more eggs to rise properly. And if you add too much liquid to the batter, it becomes a soggy mess. So this really is a different recipe from start to finish. But it’s just as delicious! I love the juicy blueberries bursting through the tart lemon flavour.

Grain Free Lemon Blueberry Mug Cake Recipe

We always keep a bag of the frozen wild blueberries from Wyman’s in our freezer. My husband loves them in his smoothies or just as a topping to Greek yogurt and we stock up every time we hit BJ’s. I prefer them for baking because they are smaller than cultivated blueberries, which means you get better berry distribution in your baked goods. I actually got a chance to meet some of the Wyman’s representatives at BlogHer Food a few weeks ago, and they have a very important initiative that I wanted to mention. You may have heard that honey bees are disappearing at an alarming rate. At this point, it is estimated that as many as one third of all honey bee colonies have disappeared. It’s not yet clear what the cause is, although it is highly linked to environmental changes. Wyman’s has been actively sponsoring and funding research and awareness initiatives for Colony Collapse Disorder, including a three year study on the impact of their own farms and facilities. Honey bees pollinate about one third of our nation’s produce, so it’s a problem we should all be taking very seriously. Read more about Wyman’s initiatives here.

Stepping off soapbox now. Wyman’s did not pay me or sponsor this post in any way, I just thought it was an important matter to discuss. And since we always keep their berries in our freezer and I used them for this recipe, it seemed like a good time! Enjoy the tasty mug cakes, they make a delicious breakfast or snack!

Grain-Free Nut-Free Mug Cake Recipe

Lemon Blueberry Mug Cake

Yield: 5 mug cakes

Serving Size: 1 mug cake

Delicious lemony mug cakes bursting with wild blueberries. These easy low carb cakes are nut free and dairy free too.


  • 1/2 cup plus 1 tsp coconut flour, divided
  • 1/4 cup Swerve Sweetener
  • Zest from one lemon
  • 1 teaspoon baking soda
  • Pinch salt
  • 4 large eggs
  • 1/4 cup Kelapo coconut oil (could also use avocado oil here), melted
  • 1/2 cup coconut milk
  • 1/2 tsp lemon extract
  • 1/4 tsp stevia extract
  • 1/2 cup frozen wild blueberries


  1. In a medium bowl, whisk together 1/2 cup coconut flour, sweetener, lemon zest, baking soda and salt.
  2. Stir in eggs, coconut oil, coconut milk, lemon extract and stevia.
  3. In a small bowl, toss blueberries with 1 tsp coconut flour. Then add berries to batter and mix gently.
  4. Divide batter among 5 mugs.
  5. Cook each mug in the microwave on high for about 1 minute 30 seconds. Cook longer if desired.


Serves 5. Each serving has 10.32 g of carbs and 4.75 g of fiber. Total NET CARBS = 5.57 g.

Food energy: 259kcal Saturated fatty acids: 17.61g Monounsaturated fatty acids: 2.25g Polyunsaturated fatty acids: 1.12g Total fat: 20.99g Calories from fat: 188 Cholesterol: 148mg Carbohydrate, by difference: 10.32g Total dietary fiber: 4.75g Protein: 7.20g


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  1. Briana says

    Looks delicious! Do you think I would be able to use almond milk instead of the coconut milk or would that change the recipe’s chemistry too much?

  2. Kapu says

    What did you pour on it in the last pic and do you have a recipe for Tres Leches? That one dessert I’m missing from my low carb lifestyle. :)

  3. Janette says

    Don’t have a microwave, could they be cooked in a standard oven? any suggestions? thanks in advance

  4. Deborah says

    These look great, I love lemony desserts. I’m presuming if I can’t get blueberries these would be fine as simple ‘lemon mug cakes’?

  5. Jammie says

    Do I store in the refrigerator or on the counter? For how long will they last? Thanks in advance! LOVE all of your recipes!

  6. A shep says

    These sound great but I’m confused. Ingredients don’t list butter but yet the directions say to add butter. Also-how do you measure coconut oil? As a solid or Doni melt it and then measure. Sorry for all the question: I’m new to this!

    • Carolyn says

      Sorry! Directions should say coconut oil…I will fix that. Not sure how I made that error! If it’s not rock hard, you can scoop the coconut oil into a measuring cup (1/4 cup), pack it down to fit and then melt it after. If it’s really solid, melting it first is best.

  7. apryl says

    hi carolyn! great looking recipe :) are you using powdered stevia or liquid here
    ? does it matter? thanks so much!

  8. Angela says

    I just opened your blog to see if you had any recipes for a lemon blueberry quick bread and I saw this right away without having to do a search. Thanks! :)

  9. Adria says

    Carolyn, These sound delicious, but I have two questions. First, is the stevia necessary for the sweetness or does it serve some other purpose? Second, I haven’t tried Swerve yet, and I’ve been a bit worried. My husband has a VERY uncomfortable reaction to Xylitol – does Swerve have the same intestinal result as Xylitol? Thank you!

    • Carolyn says

      The stevia is for added sweetness. Erythritol, which is the main component of Swerve, does not typically have the same GI affects as xylitol. I don’t have any problem with Swerve, but I do feel the GI affects of xylitol. That said, I cannot guarantee your husband won’t be sensitive to it. A few people are.

  10. Max says

    I know I COULD eat five mug cakes at once, but I probably SHOULDN’T. Could I make this recipe in full and freeze the remaining serves, or would that ruin the texture upon defrosting and subsequent cooking?

    • Carolyn says

      I really don’t know, I didn’t try freezing it. It’s worth a try. It will be fine in the fridge for a day.

  11. says

    I used 1 egg, 2 tbsp. of coconut flour, 1 tbsp of coconut oil, 3 tbsp of almond/coconut milk, a dash of pure sucralose, 1/2 pack of truvia, 1/2 tsp of baking powder, 1/2 tsp of orange extract,a sprinkle of salt & about 10 blueberries……delicious

    • Carolyn says

      I don’t find that it’s necessary with mug cakes, because you’re eating them right out of the mug and not trying to turn them out onto anything.

  12. Wenchypoo says

    Colony collapse Disorder is caused by…MONSANTO! All their herbicide chemicals (Roundup, etc.), combined with their GMO strains of crops, are the root cause.

  13. scilla b says

    I only have coconut sugar to sweeten this, and dried blueberries, crossing my fingers that it works cuz it looks great!

  14. Karen says

    Have you ever tried doubling or tripling the recipe and baking in a muffing tin? Then they could be frozen and warmed in a jiffy.

  15. Eileen says

    If I only want 1 cake today is it best to microwave them all and refrigerate or to refrigerate the batter and bake fresh each day?

  16. Eileen says

    I am not an egg lover. Finally a low carb breakfast that is delicious and satisfying! These are fabulous and so easy. Thanks!

  17. Dani says

    Made these but used silicone muffin thingys in the oven at 350 for ~15 minutes.

    The recipe filled 13 muffin thingys. Great tasting but can’t wait to get some Swerve to cut my net carbs down from the Truvia I had to use.

    • Dani says

      Just calculated that using Truvia BB – the net carbs were 6.3g/muffin (when making 13 smallish muffins from the listed recipe). Pretty awesome!! thanks.

  18. T says

    what other flour can I use instead of coconut flour. I don’t have any and need to make this for a my sis who has bad heart and low sodium or no sodium?,

  19. Lorrie says

    I only have Stevia Glycerite. Can I substitute this for the Stevia Extract?
    Thanks and keep the great recipes coming!


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