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All Day I Dream About Food

All the best low carb keto recipes for a healthy lifestyle

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June 4, 2014

Keto Lemon Blueberry Mug Cake

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23.1Kshares

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. 

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

5 from 5 votes
Grain Free Lemon Blueberry Mug Cake Recipe
Print
Lemon Blueberry Mug Cake
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
Delicious lemony mug cakes bursting with wild blueberries. These easy low carb cakes are nut free and dairy free too.
Course: Breakfast, Dessert
Cuisine: American
Keyword: keto lemon mug cake, lemon mug cake
Servings: 4 mug cakes
Calories: 262 kcal
Ingredients
  • 1/3 cup coconut flour
  • 1/3 cup Swerve Sweetener
  • Zest from one lemon
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 large eggs
  • 1/3 cup coconut oil melted
  • 1/3 cup water
  • 1/2 tsp lemon extract
  • 1/3 cup blueberries
Instructions
  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.
Nutrition Facts
Lemon Blueberry Mug Cake
Amount Per Serving (1 mug cake)
Calories 262 Calories from Fat 210
% Daily Value*
Fat 23.3g36%
Carbohydrates 7.8g3%
Fiber 3.7g15%
Protein 6.1g12%
* Percent Daily Values are based on a 2000 calorie diet.

Pinterest collage for keto lemon mug cake

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Filed Under: Breakfast, Gluten Free, Keto Cakes, Low Carb, Paleo Tagged With: coconut flour, coconut oil, lemons, wild blueberries

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Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

Reader Interactions

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Comments

  1. Becca from ItsYummi! says

    June 4, 2014 at 8:14 am

    You know how I love these mug cakes! The lemon blueberry combo is a win-win!

    Reply
    • Byron says

      January 28, 2015 at 4:29 pm

      Why does everyone have to write a 4 page story prior to recipe…we get it!…your kid loves so and so..you grew up on it ,..gotcha! Just give
      Me a photo the recipe and beat it!

      Reply
      • Carolyn says

        January 28, 2015 at 4:38 pm

        I take it you get your thrills by being utterly obnoxious?

        Reply
      • Charlotte says

        February 5, 2015 at 12:12 pm

        How dare you tell someone how to run THEIR website. Go be a parasite some where else ya jerk!

        Reply
        • Carolyn says

          February 5, 2015 at 12:14 pm

          Lol..thanks for defending me, Charlotte. I suspect it was an internet troll so I didn’t care to pay them much mind.

          Reply
      • olga says

        March 12, 2017 at 11:07 am

        Don’t be gripey. Be grateful.

        Reply
      • Antiqua Kemp says

        June 17, 2017 at 11:48 am

        I actually agree with you and feel your pain, however I knew that it was a blog even though I was just searching for a recipe so I anticipated the story. I simpkke scroll down to the recipes if I am not interested. No need to comment if you don’t have anything productive to add. Many people visit blogs and never comment. You apparently went out of your way to add an unproductive comment. My advice for next time, just keep scrolling until you see what you want then leave.

        Reply
        • Antiqua Kemp says

          June 17, 2017 at 11:49 am

          *simply

          Reply
      • Norma says

        October 12, 2017 at 7:48 am

        yes, I don’t need the story, I’m thankful for the recipe and the time it takes for
        someone to figure it out for me.

        Reply
      • Rich says

        October 10, 2018 at 12:22 pm

        TOTALLY AGREE! And the long story precedes every recipe.:-(

        Reply
        • Carolyn says

          October 10, 2018 at 12:56 pm

          Aw, poor you. Getting FREE recipes and having to scroll a little bit. 🙂 I like to write, I have a passion for it and I am good at it. Get over yourself.

          Reply
          • Lisa says

            December 30, 2018 at 12:07 am

            5 stars
            I enjoy the stories very much and I like getting to know the bloggers I follow through their writing. I also learn many things aside from the recipe and appreciate the time, effort and dedication required to keep a blog going.

            Unfortunately knuckleheads are like litter in a beautiful landscape and must be cleaned up and thrown out.

            Thank you for what you do, it’s appreciated more than you know.

          • Mar' says

            April 15, 2019 at 10:44 pm

            5 stars
            Indeed and don’t stop your writing!!!!

        • Amy says

          November 24, 2019 at 12:19 am

          You are ungrateful

          Reply
  2. Briana says

    June 4, 2014 at 9:13 am

    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?

    Reply
    • Carolyn says

      June 4, 2014 at 3:39 pm

      Almond milk would be just fine. It’s just about getting a little liquid in there.

      Reply
  3. Kapu says

    June 4, 2014 at 10:02 am

    Would that be coconut milk from the can or unsweetened like So Delicious?

    Reply
    • Carolyn says

      June 4, 2014 at 3:38 pm

      Either would work. It really just needs the liquid content.

      Reply
  4. Kapu says

    June 4, 2014 at 10:04 am

    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. 🙂

    Reply
    • Carolyn says

      June 4, 2014 at 3:38 pm

      I am pouring full cream on it, and I have yet to try Tres Leches!

      Reply
  5. Janette says

    June 4, 2014 at 11:28 am

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

    Reply
    • Carolyn says

      June 4, 2014 at 3:37 pm

      Sure. Try 350 for about 10 minutes and then add a few more minutes if they aren’t done.

      Reply
  6. Holli says

    June 4, 2014 at 11:42 am

    Hi! Would it work ok to use butter in place of the coconut oil?

    Reply
    • Carolyn says

      June 4, 2014 at 3:36 pm

      Sure, butter would be fine.

      Reply
  7. Kim @ Hungry Healthy Girl says

    June 4, 2014 at 12:13 pm

    I love mug cakes, but I’ve never tried one with lemon. Sounds perfect for summer… can’t wait to try!

    Reply
  8. Sarah G says

    June 4, 2014 at 12:46 pm

    What size mugs? Are they like small coffee cups? I need to double the recipe if they are small.

    Reply
    • Carolyn says

      June 4, 2014 at 3:36 pm

      Small coffee cups. Remember, these are quite filling!

      Reply
      • Sarah G says

        June 4, 2014 at 9:14 pm

        Made them! Just had to double because of family size. They were devoured by all the kids. Thanks!

        Reply
        • Carolyn says

          June 5, 2014 at 5:54 am

          Yay!

          Reply
      • Mani @ A New Life Wandering says

        April 6, 2015 at 9:59 pm

        Sorry, I had this question too but still don’t know what “small coffee cups” means.. can you tell me in ounces?

        Reply
        • Carolyn says

          April 7, 2015 at 7:30 am

          No, I don’t know in ounces what it is. But just not big huge mugs, just the sort of coffee cup you’d see at a restaurant for serving coffee after dinner.

          Reply
  9. Jocelyn (Grandbaby Cakes) says

    June 4, 2014 at 12:56 pm

    Beautiful and such a great idea! I love lemon and blueberries!

    Reply
  10. Kim - Liv Life says

    June 4, 2014 at 11:18 pm

    Love, love, love mug cakes!! Actually, it’s not me so much as my daughter. Anything in a mug! And since she is dairy-free, this one is a keeper for us! Thanks!

    Reply
    • Carolyn says

      June 5, 2014 at 5:53 am

      I didn’t know she was dairy-free!

      Reply
  11. Deborah says

    June 5, 2014 at 3:14 am

    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’?

    Reply
    • Carolyn says

      June 5, 2014 at 5:52 am

      Yes, just fine!

      Reply
  12. Jammie says

    June 5, 2014 at 7:08 am

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

    Reply
    • Carolyn says

      June 5, 2014 at 10:40 am

      I’d store these in the fridge.

      Reply
  13. Gwen @SimplyHealthyFamily says

    June 5, 2014 at 11:24 am

    I love these, so cute and dairy free, yay!

    Reply
  14. A shep says

    June 5, 2014 at 4:25 pm

    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!
    Thanks!!

    Reply
    • Carolyn says

      June 5, 2014 at 8:30 pm

      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.

      Reply
  15. apryl says

    June 5, 2014 at 8:01 pm

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

    Reply
    • Carolyn says

      June 5, 2014 at 8:27 pm

      Liquid. If you use powdered, it would be about half the amount, as it’s stronger.

      Reply
  16. Angela says

    June 6, 2014 at 8:58 am

    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! 🙂

    Reply
  17. Vinita says

    June 14, 2014 at 4:00 am

    Very innovative!! Cakes and lemon are a rare combination 🙂

    Reply
  18. Adria says

    June 15, 2014 at 3:23 pm

    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!

    Reply
    • Carolyn says

      June 15, 2014 at 4:32 pm

      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.

      Reply
      • Arik says

        September 16, 2014 at 8:26 pm

        Can you use Maple syrup or honey instead of all others listed? If so, do you know what measurements to use?

        Reply
  19. Max says

    June 20, 2014 at 6:13 am

    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?

    Reply
    • Carolyn says

      June 20, 2014 at 7:04 am

      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.

      Reply
  20. Terri says

    August 24, 2014 at 3:43 pm

    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

    Reply
  21. Mayren says

    September 11, 2014 at 3:21 pm

    I would love to try this recipe. I just have one question, should I grease the ramekins with oil or butter?

    Reply
    • Carolyn says

      September 11, 2014 at 7:03 pm

      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.

      Reply
      • Carole says

        February 4, 2016 at 5:23 pm

        I sometimes like to turn out my mug cakes onto a small plate. If they a sticking slightly just run a knife around the sides and they will come right out. Can’t wait to try these, love lemon and blueberries together!

        Reply
  22. Wenchypoo says

    December 31, 2014 at 10:28 am

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

    Reply
    • Carolyn says

      December 31, 2014 at 10:43 am

      Definitely part of it…I am moving more and more to organic foods and home-grown, non-GMO produce myself.

      Reply
  23. Robyn says

    January 2, 2015 at 11:13 pm

    Can you use honey, maple syrup, or coconut sugar in place of the other sweeteners?

    Reply
    • Carolyn says

      January 3, 2015 at 11:05 am

      Sure, that should work.

      Reply
  24. scilla b says

    January 29, 2015 at 9:02 pm

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

    Reply
    • Carolyn says

      January 29, 2015 at 9:36 pm

      That should work really well, actually! The coconut sugar will give it a darker colour, just FYI.

      Reply
  25. Karen says

    February 5, 2015 at 11:05 am

    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.

    Reply
    • Carolyn says

      February 5, 2015 at 11:25 am

      No, but I am sure it would be good!

      Reply
  26. jay stockhall says

    February 21, 2015 at 2:04 am

    I don’t use a microwave. Any idea if this would work in an oven? And if so, what temp and for how long?

    Reply
    • Carolyn says

      February 21, 2015 at 10:19 am

      Try 350F and it’s going to take at least 10 to 15 minutes.

      Reply
  27. Eileen says

    March 3, 2015 at 12:17 pm

    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?

    Reply
    • Carolyn says

      March 3, 2015 at 2:26 pm

      I find they don’t rise that well if you bake them after refrigerating the batter.

      Reply
  28. Eileen says

    March 3, 2015 at 3:43 pm

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

    Reply
  29. Dani says

    March 8, 2015 at 12:07 am

    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.

    Reply
    • Dani says

      March 8, 2015 at 12:32 am

      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.

      Reply
  30. T says

    April 4, 2015 at 11:19 am

    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?,

    Reply
    • Carolyn says

      April 4, 2015 at 1:38 pm

      Sorry, this recipe is coconut flour-based and hard to adapt. But you could use this one for almond flour and just add blueberries: https://alldayidreamaboutfood.com/2013/03/meyer-lemon-mug-cake-low-carb-and-gluten-free.html

      Reply
  31. Lorrie says

    August 1, 2015 at 11:33 am

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

    Reply
    • Carolyn says

      August 1, 2015 at 12:35 pm

      Sure.

      Reply
  32. Beth Novak says

    January 20, 2016 at 2:59 pm

    Carolyn, I’m always trying to get my protein. Could I add some protein (whey) powder to these, do you think? This recipe looks amazing, as usual!

    Reply
  33. samantha says

    May 11, 2016 at 9:18 pm

    i just made these, left out the lemon extract and vanilla extract and added fresh lemon juice and vanilla stevia drops, then i doubled the recipe and added unflavored whey to the mix and put them in muffin tins for a quick breakfast on the go! my picky hubby LOVED them and so did i! i drizzled sweet cream on top also 🙂

    Reply
  34. Janie says

    June 27, 2016 at 10:45 am

    EXCELLENT!!!! I also poured some cream over the top. Very very good!!!! 😀

    Reply
    • Carolyn says

      June 27, 2016 at 11:54 am

      So glad you liked it!

      Reply
  35. Scarlette says

    November 13, 2016 at 3:50 am

    Would it be possible to replace the coconut oil, or maybe half of it, with applesauce? Or maybe replace it with Greek yogurt? This recipe looks amazing, but there are a lot of calories in the oil/butter. I am cutting carbs AND counting calories right now. Thanks!

    Reply
  36. Carol W says

    February 16, 2017 at 4:46 pm

    I subbed a packet of Trulemonade for the lemon zest, used fresh blueberries, half and half for the liquid.
    I made frosting: ~3 oz cream cheese, stevita, 1/2 packet Trulemonade, lemon flavoring.

    So delish! I am going to do a low carb cranberry orange version of this. Thanks! Your blog makes it so easy!

    Reply
  37. Jolene says

    May 25, 2017 at 11:11 am

    DELICIOUS! I only made one this morning out of the batch and LOVED IT! I hope I can just save the batter in the fridge to make one everyone morning until it’s gone. Thank you so much for sharing!

    Reply
  38. Chelsea says

    June 8, 2017 at 8:01 am

    SOO yummy and moist! My husband made these for me for Mother’s Day. He added a few fresh raspberries and a drizzle of leftover coconut milk on the top to keep it dairy free. We now make these for all of you Gluten-Free or Ketogenic diet friends.

    Reply
  39. Rachel says

    August 30, 2017 at 8:48 pm

    Love the thought of blueberry lemon loaf! I baked this today using a suggestion made in previous comments. I thought I’d go all super star and double the recipe. I baked it at 350 for as long as it needed to get a fork in and out clean. It had great flavor before I baked it. Baking it at 350 was a terrible idea. Don’t know what happened but… it sucked. Bad. Bad enough to need to seish water in my mouth. Used high quality ingredients. Wish I could get them back!

    Reply
    • Carolyn says

      August 31, 2017 at 7:27 am

      Coconut flour is very tricky stuff so sometimes it doesn’t multiply to more portions well.

      Reply
  40. Brian Trout says

    November 8, 2017 at 1:28 pm

    HI Carolyn,

    Thanks you!!! Thank you so much for sharing your wonderful recipes… and for putting up with the occasional grumpy-gus. Please know that most of us love what you’re doing and appreciate you very much!!

    This recipe looks like it would be just about the perfect size and portion to make large muffins. I do love a good blueberry muffin, and since these can be baked in the oven, that would definitely be an option.

    I’m definitely gonna try this one! I can see it going oh so well with that morning cup of coffee… mmm, mmm, good! Do ya think it will be good for dunking?? 😀

    Reply
  41. Ann says

    January 25, 2018 at 3:34 pm

    Hi ?, we don’t have a microwave. Would it work in the oven? Thank you

    Reply
    • Carolyn says

      January 25, 2018 at 5:33 pm

      Yes, it should. 350F for 10 to 20 minutes, I am not entirely sure how long.

      Reply
  42. Barbara says

    January 5, 2019 at 2:02 pm

    5 stars
    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.

    Reply
    • Barbara says

      January 5, 2019 at 2:04 pm

      Oops, I forgot to mention that I used domestic fresh blueberries, too.

      Reply
  43. Nicola says

    January 8, 2019 at 3:46 pm

    5 stars
    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.

    Reply
    • Carolyn says

      January 8, 2019 at 6:17 pm

      Glad to hear it!

      Reply
  44. Misty says

    January 18, 2019 at 10:32 am

    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!

    Reply
    • Carolyn says

      January 18, 2019 at 12:22 pm

      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! 🙂

      Reply
  45. Christi says

    March 20, 2020 at 7:40 pm

    5 stars
    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

    Reply

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  1. Leftover Ingredients: Blueberries - Humble in a Heartbeat says:
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