If you aren’t familiar with mug cakes, they are delicious little no-fuss low-carb (2 net carb per cake) cakes that can be made in tiny batches.  I used ramekins here, but you could easily use a coffee mug to cook them in… hence the name :)

As I’ve talked about previously, we don’t use erythritol in our kitchen, so the challenge for us was to come up with a cake that we could sweeten using stevia without having it taste weird.  Enter lemon cake!  Lemon goes well with both coconut and stevia, allowing us to make this with coconut flour and sweeten it with stevia.

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  • 3 eggs
  • 1/4 cup lemon juice juice of about 1 lemon
  • 1/4 cup coconut milk OR heavy whipping cream
  • 1 lemon zested (this lemon zester makes this so fast and easy!)
  • 3 packets stevia
  • pinch sea salt
  • 1/4 cup coconut flour
  • 1/4 teaspoon baking soda


  1. Preheat oven to 375* F
  2. Grease 4 custard cups or ramekins with butter or coconut oil (I use these, they are 5 oz but any cup between 4 and 6 oz should work)
  3. Combine eggs, lemon juice, coconut milk or heavy cream, lemon zest, stevia, sea salt, and coconut flour and stir well.
  4. ................................

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