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    Home » Keto Breakfast » Keto Lemon Blueberry Mug Cake

    Published: Jun 4, 2014 · Modified: Jun 28, 2022 by Carolyn

    Keto Lemon Blueberry Mug Cake

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    22.9K shares
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    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

    Grain Free Lemon Blueberry Mug Cake Recipe

    Keto Lemon Blueberry Mug Cake

    Delicious lemony mug cakes bursting with wild blueberries. These easy low carb cakes are nut free and dairy free too.
    4.42 from 24 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Keyword: keto lemon mug cake, lemon mug cake
    Prep Time: 10 minutes
    Cook Time: 8 minutes
    Total Time: 18 minutes
    Servings: 4 mug cakes
    Calories: 262kcal

    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 powder, and salt.
    • Stir in the eggs, coconut oil, water, and lemon extract. Stir in the blueberries and divide the batter between 4 mugs.
    • Cook each mug in the microwave on high for about 1 minute 30 seconds. Cook longer if desired.
    Nutrition Facts
    Keto 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.

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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.

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      Recipe Rating




    1. Sue Fenlon says

      January 11, 2023 at 12:24 pm

      5 stars
      I think I need a Kentucky butter mug cake! For one or two! Is there such a thing? Or Angel food mug cake?

      Reply
      • Carolyn says

        January 11, 2023 at 1:34 pm

        I like the idea of the Kentucky butter mug cake! Angel food cake won’t work well in a mug in the microwave.

        Reply
    2. Carmella Goodman says

      July 13, 2021 at 2:45 pm

      5 stars
      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. ????

      Reply
      • Carolyn says

        July 13, 2021 at 6:52 pm

        Thanks.

        Reply
    3. Christy says

      May 23, 2021 at 11:04 am

      Hi Carolyn!
      They look delicious! The ingredients list calls for 1/3 cup coconut flour & the directions call for 1/2 cup coconut flour?

      Reply
      • Carolyn says

        May 23, 2021 at 11:10 am

        Oops, sorry, go with the ingredient list… typo!

        Reply
    4. Sheri says

      January 25, 2021 at 9:20 am

      4 stars
      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!

      Reply
    5. 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
    6. 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
    7. Nicola says

      January 08, 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 08, 2019 at 6:17 pm

        Glad to hear it!

        Reply
    8. Barbara says

      January 05, 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 05, 2019 at 2:04 pm

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

        Reply
    9. 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
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