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a slice of lemon mug cake on a plate with lemon glaze

Sugar Free Lemon Mug Cake (Low Carb Recipe)

Katrin Nürnberger from sugarfreelondoner.com
Big flavour, light texture and ready in 3 minutes: Try this easy sugar free lemon mug cake with a deliciously zingy lemon glaze. 
Course Dessert
Cuisine British
Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes
Servings 2
Calories 249kcal


For the cake

For the glaze

  • 1 tbsp unsalted butter
  • 1 tbsp double/heavy cream
  • squeeze of lemon juice
  • 1 tbsp powdered sweetener


  • Grease the inside of a ramekin/2 mugs or microwave-safe bowl with melted butter. I used a glass dessert bowl.
  • For the cake: Mix all dry ingredients - almond flour, sweetener and baking powder - in a separate bowl.
  • Add all wet ingredients and mix thoroughly with a fork. If you find your dough is too liquid add a bit more almond flour.
  • Transfer batter into your ramekin/small bowl and level the top.
  • Microwave on high for ca 90 seconds. You can also bake the cake at 180 Celsius/360 Fahrenheit for ca 15 minutes.
  • Remove from microwave and turn upside down onto a plate.
  • For the glaze, melt the butter, then stir in the cream, lemon juice and sweetener.
  • Let it cool until the glaze begins to thicken but can still be poured. Then spoon/pour over cake and serve.



If you wish, you could add 1 tsp of poppy seeds.
For my UK readers: If you want to use ground almonds, you need to add 1-2 additional tablespoons as ground almonds are coarser than almond flour.


Calories: 249kcal | Total Carbohydrates: 5.3g | Protein: 6.8g | Fat: 23.5g | Saturated Fat: 10.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 139mg | Sodium: 49mg | Potassium: 76mg | Fiber: 1.6g | Sugar: 1.6g