These Sugar Free Lemon Mug Cake are made low carb, gluten free, and a single serving for perfect portion control!
- 1 egg
- 1/2 teaspoon lemon liquid stevia
- 2 tablespoons lemon juice
- 2 tablespoons heavy cream
- 2 tbsp coconut flour
- 1/4 teaspoon baking powder
- pinch salt
- Whisk the egg, lemon juice, cream and stevia together in a small bowl.
- Stir in the coconut flour, baking powder and salt.
- Pour batter into a 7 ounce ramekin.
- Microwave 1 minute to 30 seconds or until toothpick in center comes out clean.
- Top with whipped cream if desired!