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Lemon Poppy Seed Mug Cake








  • 1 egg, whisked
  • 2 Tablespoons (30 ml) of lemon juice
  • 1 teaspoon (2 g) of lemon zest, optional
  • 2 Tablespoons (30 ml) of coconut cream
  • 2 Tablespoons (14 g) of coconut flour
  • 1 Tablespoon (12 g) of erythritol + dash of stevia
  • 1/4 teaspoon (1 g) of baking powder
  • 1 Tablespoon (14 g) of poppy seeds
                            • 1In a small bowl or blender, mix the egg, lemon juice, lemon zest, coconut cream, coconut flour, sweetener, baking powder, and poppy seeds together.
                            • 2Pour the mixture into a microwaveable mug or cup.
                            • 3Microwave for 90-120 seconds on high.
                            (Estimated and based on per-serving amounts.)
                              Calories: 241     Fat: 17 g     Total Carbs: 9 g     Fiber: 7 g     Sugar: 2 g     Net Carbs: 2 g     Protein: 10 g