Lemon Chia Mug Cake with Coconut Cream Cheese Frosting

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This recipe is a little bit of a calorie bomb but it completely solved my craving for Lemon Pound cake! The sweetener can be adjusted to taste, I actually used 1/4 tsp vanilla stevia drops and 1/2 tbsp swerve.

Lemon Chia Mug Cake

  • Servings: 1
  • Difficulty: easy
  • Print


  • 1 large egg
  • 2 tbsp lemon juice
  • 2 tbsp heavy cream
  • 1/2 tsp lemon extract
  • 1/4 tsp liquid stevia or 1 tbsp swerve (adjust to taste)
  • 2 tbsp coconut flour
  • 1/4 tsp baking powder
  • 1/2 tbsp chia seeds
  • pinch of salt


  1. Whisk together egg, lemon juice, lemon extract, heavy cream & liquid stevia if that’s your sweetener of choice.
  2. Stir in coconut flour, baking powder, chia seeds, salt & swerve if that’s your sweetener of choice.
  3. Microwave in mug for 1-2 minutes, until toothpick comes out clean.
  4. Let cool and top however desired.

Nutrition according to MFP:

264 kcal, 9.1g protein, 20.4g fat, 1.8g sugar, 13.3g carb, 6.8g fiber (NET carbs = 6.5g)


Coconut Cream Cheese Icing

  • Servings: 1
  • Difficulty: easy
  • Print


  • 14 g butter, softened
  • 14 g cream cheese, softened
  • 1/4 tsp vanilla extract
  • 1/4 cup powdered swerve
  • 1/2 tbsp unsweetened coconut flake


  1. Beat together butter, cream cheese & vanilla.
  2. Add powdered swerve, using an electric mixer may help.
  3. Once combined mix in unsweetened coconut flake.
  4. Enjoy.

*I use Philadelphia 1/3 fat b/c it contains fewer carbs and calories than full fat cream cheese.

Nutrition according to MFP:

152 kcal, 1g protein, 16.5g fat, .2g sugar, .9g carbs, .5g fiber (NET carbs = .4g)

Until my next post just remember,

Hydrate. Satiate. Celebrate.


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