Description
A quick, single-serving lemon cake with a protein and fiber boost, perfectly portioned for a satisfying low-carb indulgence.
Ingredients
Scale
Dry Cake Base
- 1 tbsp 7g coconut flour
- 1 tsp 3g ground flaxseed
- 1/8 tsp baking powder
Wet & Flavor Elements
- 1/2 large egg (lightly beaten (approx. 25g))
- 1 tbsp 15g full-fat plain Greek yogurt
- 2.5 tsp 12ml fresh lemon juice
- 1/4 tsp lemon zest
- 1/4 tsp vanilla extract
- 1/8 – 1/4 tsp pure liquid monk fruit extract (or 4-6 drops liquid stevia, adjusted to taste)
Instructions
- In a 7 to 10-ounce microwave-safe mug or ramekin, add the coconut flour, ground flaxseed, and baking powder. Whisk thoroughly with a fork to break up any clumps.
- In a separate small bowl, combine the beaten egg half, plain Greek yogurt, lemon juice, lemon zest, vanilla extract, and your chosen liquid sweetener. Whisk until smooth.
- Pour the wet mixture into the mug over the dry ingredients. Stir well with the fork until no dry flour remains and the batter is uniform.
Microwave on high. Cooking time depends on your microwave’s power:
- 1000-1200W: Cook for 45–60 seconds.
- 800-900W: Cook for 60–90 seconds. The cake is done when the top is set and a toothpick inserted into the center comes out clean.
- Let the cake rest in the mug for 1 minute to set and finish cooking before enjoying. Top with sugar-free whipped cream, if desired.
Notes
Nutrition Information (Per Serving – Entire Mug)
Calories: 99 kcal Total Fat: 6 g Saturated Fat: 2.4 g Sodium: 77 mg Total Carbohydrates: 6.8 g Dietary Fiber: 3.3 g Net Carbohydrates: 3.5 g Total Sugars: 1.5 g Protein: 6 g
Disclaimer: Values are estimates based on standard USDA data; actuals vary by brands and methods. Net Carbs = Total Carbs – Fiber.
Nutrition
- Calories: 99