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This seems like the perfect time to make a Sugar Free 3 Minute Lemon Mug Cake.
I am a huge fan of lemon just about anything.
Sugar Free 3 Minute Lemon Mug Cake
Mug cakes are popular because they are so easy to make.
You really just need to place your ingredients into a mug and then bake it in a microwave. Pretty much anyone can do this.
I also like that mug cakes are basically one serving cakes.
This is because it is too easy to eat more than just one serving when you are looking at a whole cake. Who hasn’t been guilty of that thought?
This recipe is for a lemon cake.
We will be using a lemon extract to make this. You can find lemon extract online. I usually buy it when I see it and then use it when I need it rather than buying it when I need it. I often like to add some lemon extract to cookies or even pancakes. You could also substitute any other extract for the lemon extract in this recipe if you are thinking about another flavor such as pumpkin spice or even banana extract.
I also have a few other recipes that you may be interested in checking out.
My sugar free lemon cookies are one of my favorite cookies to make. I also have sugar free lemon pancakes and a lemon yogurt loaf cake recipe.
Sugar Free 3 Minute Lemon Mug Cake
The recipe for Sugar Free 3 Minute Lemon Mug Cake
What you will need to make this recipe.
I love that this cake can be made in less than five minutes by the way.
- Butter- 2 tablespoons.
- Flour AP (or similar alternative such as low carb carbalose flour or this gluten-free all purpose flour.– 4 tablespoons.
- Baking Powder- 1/4 teaspoon.
- Sugar Alternative- 2 tablespoons equivalent to sugar.
- Milk- 1 tablespoon.
- Egg yolk- 1 (can sub in an alternative that is equivalent).
- Lemon extract- 1 teaspoon (can use other extract instead).
How to make Sugar Free 3 Minute Lemon Mug Cake
- In a microwave-safe mug, melt your butter (should take less than a minute on high- check after 30 seconds). I like to loosely place a microwave- safe paper towel over this to prevent splattering.
- To the mug, add the flour, baking powder, sugar alternative and milk. Stir this with a fork.
- Now add the remaining ingredients and gently stir until blended.
- Microwave for one minute. If the cake sides do not appear to be separating from the mug, then microwave for another 15-30 seconds. A sign that this cake is done in the microwave will be that the sides of the cake are separating from the mug. The cake may still be baking on the inside after microwaving as this is the nature of microwave cooking. Thus, allow the cake to cool before serving.
- Butter- 2 tablespoons.
- Flour AP (or similar alternative such as low carb carbalose flour or this gluten-free all purpose flour.- 4 tablespoons.
- Baking Powder- 1/4 teaspoon.
- Sugar Alternative- 2 tablespoons equivalent to sugar.
- Milk- 1 tablespoon.
- Egg yolk- 1 can sub in an alternative that is equivalent.
- Lemon extract- 1 teaspoon can use other extract instead.
-
In a microwave-safe mug, melt your butter (should take less than a minute on high- check after 30 seconds). I like to loosely place a microwave- safe paper towel over this to prevent splattering.
-
To the mug, add the flour, baking powder, sugar alternative and milk. Stir this with a fork.
-
Now add the remaining ingredients and gently stir until blended.
-
Microwave for one minute. If the cake sides do not appear to be separating from the mug, then microwave for another 15-30 seconds. A sign that this cake is done in the microwave will be that the sides of the cake are separating from the mug. The cake may still be baking on the inside after microwaving as this is the nature of microwave cooking. Thus, allow the cake to cool before serving.
See post for ingredient alternatives and details
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