Delicious grain-free lemony mug cakes bursting with blueberries. These easy low carb cakes are nut free and dairy free too. Keto coconut flour recipe.
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.
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.
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!
Lemon Blueberry Mug Cake
Ingredients
- ⅓ cup coconut flour
- ⅓ cup Swerve Sweetener
- Zest from one lemon
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ⅓ cup coconut oil melted
- ⅓ cup water
- ½ teaspoon lemon extract
- ⅓ cup blueberries
Instructions
- In a medium bowl, whisk together the coconut flour, sweetener, lemon zest, baking soda and salt.
- Stir in the eggs, coconut oil, water, lemon extract, and stevia.
- In a small bowl, toss blueberries with 1 teaspoon coconut flour. Then add berries to batter and mix gently.
- Divide batter among 4 mugs.
- Cook each mug in the microwave on high for about 1 minute 30 seconds. Cook longer if desired.
Carmella Goodman says
So yummy! At first I was kind of like nervous about trying to separate the batter into four mugs equally, but then I got out my handy-dandy scale and it worked out perfectly. Not that I’m a chef or a perfectionist or anything like that but I will mention that I noticed a couple of discrepancies in the recipe and I know that you want them to be correct. In the ingredient list it calls for baking powder and in the recipe instructions it states baking soda, I used baking powder. The other thing I noticed was that in the instructions it mentions to put Stevia in with the liquid ingredients but there’s no mention of Stevia in the ingredient list. So I just used five drops of liquid Stevia. It turned out wonderful and I ended my mug cake and still have 3 to share or eat later. 😊
Carolyn says
Thanks.
Christy says
Hi Carolyn!
They look delicious! The ingredients list calls for 1/3 cup coconut flour & the directions call for 1/2 cup coconut flour?
Carolyn says
Oops, sorry, go with the ingredient list… typo!
Sheri says
Delicious!!!
I tried this recipe this morning using orange zest, 6 drops LorAnn orange oil and cranberries. It was ahhhhmazing!
I was a bit confused by a couple of things in the recipe: 1) ingredients call for 1/3 cup coconut flour, instructions say 1/2 cup coconut flour. 2) ingredients call for 1/3 cup Swerve, instructions include stevia (not listed in ingredients 3) instructions include coconut milk but there’s no measure or mention in the ingredients.
Thanks for clarifying Carolyn. I’m new to your blog, but really love it! Your recipes are really good and it clear you love what you do!
Christi says
I know I’m late to the game on this one but, I’m so glad I stumbled upon your blog. Lemon and blue berries are one of my very favorite combos. Thanks for your recipe. I look forward to trying it
Misty says
Hi. I scrolled down to see if anyone asked about the coconut milk and saw the negative comments. I’m new to keto and on a budget. Getting started can be expensive when you are buying ingredients you don’t normally keep on hand and supplements as well. I just wanted to say I TRULY APPRECIATE people like you who share their recipes. Your time and talents have value so I thank you so much for sharing these recipes for free!
Carolyn says
Thanks, Misty. I don’t let those comments bug me much, I don’t really care if people don’t like the story. It’s still a free recipe, right? If they are going to whine and complain and be negative, that affects them far more than it affects me! 🙂
Nicola says
Hi Carolyn,
after a walk in the freezing cold on Sunday, I had the appetite for a piece of cake,
but I don’t want to wait forever.
Your recipe made my day! Thank you so much.
Carolyn says
Glad to hear it!
Barbara says
Thank you, Carolyn! These are delicious. For anyone else who is wondering about modifying the recipe, here is what I did: substituted the juice of one lemon plus enough heavy cream to make 1/2 cup liquid for the coconut milk and used vanilla instead of lemon extract. I baked them in standard sized silicone muffin cups (10 cups) for 25 minutes at 350 degrees. FYI, I live in a high altitude location (around 6,000 feet) which can affect baking times.
Barbara says
Oops, I forgot to mention that I used domestic fresh blueberries, too.
Ann says
Hi ?, we don’t have a microwave. Would it work in the oven? Thank you
Carolyn says
Yes, it should. 350F for 10 to 20 minutes, I am not entirely sure how long.