Perfect for everyone, this low carb and gluten-free Meyer lemon mug cake can be ready to eat in just ten minutes!
I’m bringing you all something a little different today! Carolyn from All Day I Dream About Food is here to share a gluten-free goodie. When I was asking for guest posts, Carolyn asked if I was okay with a low-carb recipe. I said yes! I love providing my readers with new ideas and recipes that they don’t usually see here. So whether you’re looking to change your lifestyle, planning to cook for someone else, or just wanting to try something new, I think this easy Meyer Lemon Mug Cake is the perfect place to start!
Hello, lovely Rachel Cooks fans. I have to confess, I wonder what you think, coming to Rachel’s blog and seeing a low carb, gluten-free recipe with a few odd-sounding ingredients. I always wonder, when someone asks me to guest post for them, what their readers will think of my recipes. Will they think Rachel is crazy for inviting me? Like, who is this chick and why does she think I want to even look at a low carb, gluten-free dessert recipe? Where are the yummy regular recipes for us normal readers!??!
If you are thinking such a thing, I get it. I swear I do. But give me a few moments of your time, if you don’t mind, and I hope I can convince you that this dessert, along with many of my others, is worth a try.
See, here’s the deal. I like to say that I didn’t choose the low carb lifestyle, it chose me. In the form of pre-diabetes, a somewhat shocking diagnosis for a petite, fit and healthy woman. Whatever, no use crying over the proverbial spilled milk. Although I did for bit. I did cry, because as a die-hard baker, I thought my baking days were over. The more research I did, the more I became convinced that I had to go low carb for my health and I thought that relegated me to bacon and eggs and lots of salad for the rest of my life. I love bacon and eggs and salad, but I also love cake and cookies and muffins and scones, like this lemon mug cake.
I love food in general, and my blog is aptly named All Day I Dream About Food. Because I really do dream about it all day, and sometimes I dream about it at night too. Food rocks. Food makes the world go round. Food is community, heritage, love, family, friends, creativity and history, all bound up together in one little bite. Do I put a lot of expectations on my food? You bet I do!
So you can imagine how crushed I was to discover I had to limit my carb intake, and hence my food options. On the flip side of that, you can imagine how delighted I was to discover that all was not lost, that there were so many wonderful options still available to me, with a little ingenuity. It’s astonishing what you can do with a bag of almond flour, a stick of butter, and a willingness to experiment.
So, for those of you unfamiliar with low carb, gluten-free baking, I thought I’d go easy on you a bit and whip up a very simple recipe that you could easily recreate in your own home in about 10 minutes flat. Mug Cake is delightful in the fact that you throw some ingredients together, pop it in the microwave, and about a minute and half later, you have a tasty treat. And Meyer Lemons give lemon mug cake a light, airy, spring-like feel. It’s not light and airy, though. This mug cake is rich and satisfying and a touch on the decadent side. And shockingly good for you!
And the ingredients aren’t completely foreign, I promise. Almond flour is just finely-ground, blanched almonds (you can usually pick some up at your local grocery store) and erythritol, my favourite sweetener, is sold in most stores as ZSweet or Truvia. And it’s not some man-made chemical, in case you are leery of that. It’s actually a naturally-occurring substance found in fruits and other fermented foods.
I hope I’ve convinced you to give me and my crazy low carb recipes a chance! And many thanks to dear Rachel for having me over to share this Meyer Lemon Mug Cake.
- ¾ cup almond flour
- 2 tablespoons erythritol
- Zest of one Meyer lemon
- 1 teaspoon baking powder
- Pinch salt
- Juice of one Meyer lemon
- 2 tablespoons unsalted butter, melted
- 1 large egg, lightly beaten
- Lightly sweetened whipped cream for garnish
- In a medium bowl, whisk almond flour, erythritol, lemon zest, baking powder and salt.
- Add lemon juice, melted butter and egg, and stir until well combined.
- Divide mixture between two microwave-safe mugs and microwave each separately for 1 minute and 20 seconds.
- Remove and top with whipped cream.
- Substitute regular lemon, clementine, orange, lime, or other citrus.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.