Lemon~Coconut Muffin/Cake in a Mug


I couldn’t wait one more day to share this recipe with you.

Last Friday I had a hankerin’ for some lemon something.

I knew that Gwen had a Lemon Poppyseed MIM out there, but I didn’t have poppyseed. I also didn’t have almond flour and I really felt like coconut.

So I made this.

My family L.O.V.E.D. IT!

They haven’t been big fans of the Cake In a Mug or Muffin in a Mug recipes that I have tried with them.

BUT this! Another story…

I have to eat it in the bathroom, door locked, just so I can eat in peace! It’s like having little vultures pecking at me for a bite! lol!

It’s THAT good!

Now for the recipe…

FYI ~ This is my own unique creation… I did NOT go online to look for a recipe, nor have I seen one out there like this that I remember. Forgive me if it is similar, but from my heart, it is my own! However it was inspired by Gwen’s idea of lemon in her MIM and the original Cake-in-a-Mug from Trim Healthy Mama on page 379-381.

Lemon~Coconut Muffin/Cake in a Mug ~S {Trim Healthy Mama, Paleo, GAPS, Dairy Free, SCD, Grain Free, Nut Free}

Prep Time: 2 minutes

Cook Time: 1 minute

Total Time: 3 minutes

Yield: 1 Serving

Serving Size: 1


  • 1 egg
  • 1 tbs butter (dairy free, use coconut oil)
  • 3 tbs unsweetened coconut flakes
  • 1/2 heaping tbs coconut flour (use less for more moist cake)
  • 1/2 doonk THM Brand Stevia (or 8 drops of NOW liquid stevia)
  • 1/8 tsp Lemon Flavor from Frontier
  • 1/8 tsp pure vanilla extract
  • a small pinch of salt
  • 1/8 tsp baking soda
  • 1/8-1/4 tsp apple cider vinegar


  1. In a large mug, mix all of the ingredients very well with a fork.
  2. Place in the microwave for 1 1/2 minutes.
  3. Remove or eat in the mug. It cools best if you remove it!


For individual servings baked; bake at 350 degrees for about 10 mintues.

You can also double, quadruple, etc. for your family and bake in the oven for about 20 minutes if using a muffin pan.

My favorite brand of flavoring is the Frontier Brand Organic Lemon Flavor.


This is the large-very large mug I cook all of mine in. 
The muffin/cake can be larger from time to time 
depending on how much acv I use. Last night, 
it took up the whole mug!

I have eaten this 3 times in 4 days.  It is great by itself.  Definitely kicked up a notch by adding some softened cream cheese and my Stove-top Chia Berry Preserves in the above pic.

Play with it and enjoy!


For more information on Trim Healthy Mama visit the Trim Healthy Mama Facebook Fan Page or their website at Trim Healthy Mama.com.

Want to see what Trim Healthy food looks like?? Visit the Trim Healthy Mama’s Pinterest Board and get your mouth watering! You will also find great blog’s that dedicate their time to Trim Healthy Mama on the THM Blog’s Board

Gwen’s-Nest has a wonderful review and many recipes, tips and resources. If you visit any of her Trim Healthy Tuesday’s posts, you will find a myriad of quality blogs, testimonies and tips!

Linked-up to Gwen’s Nest for this week’s Trim Healthy Tuesday , Simply Sweet Home Friday Favorites, and Vegetarian Mamma


  1. Anonymous says

    Yum I’m eating this right now! It’s right up my street, love the combination! I have sugar free blueberry jam (jelly) as we say here in New Zealand on top with whipped cream, thanks again for all of your hard work on these awesome recipes. I hope to be eating this way for a long long time!! X

  2. Lindsey says

    This recipe looks great! I however, only do honey as a sweetener and do not have a microwave. I was wondering if anyone had any recommendations for the amount of honey to substitute for stevia or how long to bake in an oven? Thanks!

    • amandaye says

      Lindsey, Thank you :) It is! I would add no more than 1 tbs to the recipe. You can cook it in a ramekin at 350 degrees in the oven for about 15 minutes. That should be fine. You may need a little longer cooking time because of the honey. Let me know how this works out!

      ~ Amanda

      • Cindy says

        What did I do wrong? It was bitter and not edible. Could it have been the lemon extract? I’m going to try again, I love lemon and coconut.

      • says

        Cindy…. I use Lemon Flavor from Frontier which is very different than an extract! 😉 That may be why. Also, over using stevia can add a little bitterness which is also why I say to taste often. I hope that it works out better next go around. Be sure you are using flavor though! ~ Amanda

  3. MiCroByte says

    That was amazing! Modified it with 1 tbs of honey an took out the coconut and my boys absolutely loved it. They are on the scd diet so this is a piece if heaven for them. Thank you!

    • says

      What a wonderful idea for them! I am so glad they love it and that it works for all of you. :) You are most welcome. Blessings on your healing journey!

  4. Teresa says

    Just made this and I really loved it! I would def do this again. I topped with Greek yogurt sweetened with stevia & a few berries. Nice dessert:)

  5. Wendy says

    Hi! Just made this but all I have is lemon extract…is that the same as flavoring? It didn’t taste like lemon at all and I LOVE my lemon flavor, lol! Would I just add more extract or maybe fresh lemon juice? Thanks so much!!

    • says

      Great question Anita, A “doonk” is the size of the spoon that comes with THM brand stevia…. It is about 1/16 give or take of a tsp. Their stevia is wonderful. I would do other stevia to taste. NOW brand was my favorite before THM came out with theirs. ~ Amanda

  6. Rusty LaCoss says

    Not sure what I did wrong but looked nothing like yours and terrible. Coconut flakes big but had everything else. Not sure what I did wrong.

    • says

      Hmmm? Not sure… Maybe it is that the coconut flakes were big. I use small coconut flakes which make it more flour like and they absorb more liquid. I have never had a complaint yet. :) What did yours look like?

  7. anna says

    Amazing. I loved this. My microwave died just before I made this so I popped them in mini muffin tins and it made 5. What a great snack! Thank you

    • says

      Thank you Anna! Too bad about the microwave but Yay that hey worked out for you in the mini muffin tin. How cute too 😉 Thanks for the feedback… You gave me a way to make this a little more fun for us moms. ~ Amanda

  8. Laura says

    Hi, I’m from the UK and made this with unsweetened desiccated coconut, mixed all ingredients, placed in microwave, crossed fingers and hoped for the best and although this wasn’t super fluffy and a little dense it was the best low carb cake I have ever tasted. Pinned now for future use!

    • says

      Wonderful Laura! I am glad you like it. For me, if I add a slight touch of cream of tartar with the baking soda it will make it more fluffy. When I first made this recipe we were not allowed to eat cream of tartar. It sure adds a nice touch. Try that 😉 Blessing! ~Amanda

    • says

      Peta ~ Great question and Yes! :) You can bake in a ramekin or an oven proof mug, or even make a larger batch and fill muffin tins. I had a woman post that she made it in a mini-muffin tin without changing the batch size and that worked fine. Anyhow, you can bake it at 350 for about 12-15 minutes and it should be just great. Hope you love it! ~ Amanda

  9. Linda says

    This was heavenly. The vest one I have tried so far. I baked it in the oven, put whipped cream and strawberries on it.

    • says

      Yay! So happy to hear that Linda! I am grateful you shared that with me. Yum with the Strawberries and Whipped Cream. I think that sounds a lot like Strawberry Shortcake. You just gave me a great idea :) ~ Blessings! Amanda

  10. Abby says

    Thank you for this recipe! Just made it for the first time and it was delish topped with softened cream cheese and Polaners. I didn’t have lemon flavoring so I used a drop of lemon essential oil. Tasted great, although next time I’ll use 2-3 drops of lemon EO.

    • says

      You’re welcome Abby! Thank you for sharing what you did. It sounds delish! I will note what you used for EO in the recipe as some have tried and likely added too much. Blessings ~ Amanda

  11. Julie JOY says

    I LOVE lemon, so before I juice a lemon, I microplane the zest and dry it. I added a pinch of this lemon zest (fresh would be fine, too, of course) to the recipe. I still don’t TASTE the lemon–yet! Will tweak to taste. (I’m using Watkins extract.) Thanks for the easy and tasty recipe!

    • says

      You’re welcome Julie :) I am surprised you don’t taste it though. Maybe it is the extract? Frontier brand lemon is what I used and it is so powerful. I love the idea of using the zest though. I will have to try that too. Thank you for the tips… I wish I could make certain that there was more lemon punch for you but I just can’t think of any at the moment other than changing brands. Blessings! Amanda

  12. Natalie says

    This is the yummiest mug cake I have made!!! Substituted the stevia for 1/2 tbs honey, used dedicated coconut added a tsp poppy seeds and about a tbs of fresh lemon juice in place of the lemon flavour. Yum thank you

    • says

      Wonderful Natalie! So glad you loved it :) Thank you for telling me what you did for the tweaks. I will post them up in the main body so others can see too. Blessings ~Amanda

      • says

        Hey there :) If you look through the recipe you’ll see that I do use both dessicated coconut flakes (I prefer finely shredded) and coconut flour. The amounts are listed above. I hope you enjoy it! Amanda

  13. Myriam says

    This is a fantastic recipe! I substituted 1 TBS of cacao for the lemon because I love chocolate and had it with some whipped cream and a few raspberries! Thanks so much for sharing!

    • says

      Thank you Myriam! So happy to hear you loved it. I really like your substitutions. Will try that tomorrow for breakfast! Thank YOU for sharing :) Blessings ~ Amanda

  14. Kristi says

    This was insanely fun and deeelicious. had to make substitutions because pantry didn’t have the offerings in your orig recipe. Swapped out vanilla extract for almond, and lemon for orange. I was going to do fresh lemon peel, but no lemons either. Instead of liquid sweetner, used 1/3 ripe banana and mushed it into wet ingredients. Served with unsweetened cranberry purée. I posted this to my facebook page for everyone to try it.

    • says

      Sounds like a great dish you made. I will have to try that sometime for sure. :) I can imagine that would be so delightful! Thank you for letting me know Kristi. Blessings ~ Amanda

    • says

      You are totally fine Monica! If you don’t use THM stevia it is understandable. A “doonk” is there measuring scoop. It is about 1/16-1/8 tsp…. BUT if you are using a different brand of stevia I recommend using to taste. It might take some tweaking. Blessings and thank you for asking! :)

  15. judy says

    Thank you so much for this recipe. I followed the recipe except for the lemon flavoring and sweeteners, I used 3 tablespoons DaVinci orange syrup. For a glaze, I used 1 teaspoon Swerve confectioners sugar and about a teaspoon of cream. Wonderful! Thanks again!!!

    • says

      Oh my goodness! Orange flavored would be so delightful! Thank you for sharing that bit of delicious news with me :) Will totally have to try that! I enjoy swerve too. I ought to update it. Thank you for the measurement on it. Blessings Judy! ~ Amanda

  16. Katrina says

    This was delicious. Love the flavor combo! I had it with Oikos Triple Zero Coconut Crème yogurt on top. Decadent…

    • says

      Wonderful Katrina! So happy to hear you loved it. :) I haven’t actually tried Oikos yet! EEGHADS! I know… I know… I need to. You have totally inspired me to get on board. 😉 Lol. Blessings! Amanda

  17. Kat says

    I just made and ate this!!! It was fabulous! I added a little chia jam that I had made, and a bit of whipped coconut cream. I believe I shall eat this every day…

    Thank you!

  18. Marlyn says

    I didn’t have stevia or lemon flavor, so I subbed 1 tbsp of honey for the stevia and the juice and zest of one small lemon for the lemon flavor. Turned out so good! Thanks for the recipe!


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