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Easy Low Carb Lemon Blueberry Mug Cake

Prep Time 3 minutes
Cook Time 3 minutes
Servings 1 Serving
Author Katherine Salom


  • 1 Egg
  • 2 tbsp Heavy Cream
  • 2 tbsp Lemon Juice
  • 1/4 tsp Vanilla Extract
  • 1/4 tsp Liquid Stevia
  • 2 tbsp Coconut Flour
  • 1/4 tsp Baking Powder
  • Small Pinch of Salt


  1. In a small bowl whisk the egg, cream, lemon juice, vanilla extract and stevia together.

  2. Add in the coconut flour, baking powder and salt and mix well.

  3. Gently fold in the blueberries into the batter.

  4. Pour batter into greased mug or ramekin.

  5. Microwave for one minute, then in 30 second increments checking with a toothpick in the center until it comes out clean.

  6. You can dig in or add some whipped cream on top!

Recipe Notes

* To make a very easy whipped cream - add a few tablespoons of cream into a blender and a few drops of liquid stevia. Blend for a few seconds or until the cream has totally thickened. Store leftovers in an airtight container in the fridge. 


*Approximate Macros for one mug cake without whipped cream:

235 Calories | 17g Fat |8g Protein | 10g Carbs | 5g Fiber