Sweet snack: Lemon Mug cake

created by Eloisa Faltoni
Sweet snack: Lemon Mug cake

I do not know if it ever happens to you, but on Friday afternoon tastes sweet to me. If it is a rainy day like today in Barcelona, or if it is a sunny and hot day, on Friday afternoon I usually need a treat. But I do not want to give up eating healthy, so I have to manage to prepare something that is appetizing and tasty but at the same time very clean. This is how the gluten-free lemon mug cake that I propose today was born, it is easy to prepare and delicious. It’s a very handy sweet because if you are at home, you can eat it directly in the cup, but if you leave, you can put it in a bag and take it as a snack wherever you want.

I’m sure this mug cake will brighten the evening 😉

Lemon Mug cake

Lemon Mug cake Print This
Phase 3 Serves: 1 Prep Time: Cooking Time:


  • 1 cup of zucchini
  • 1 whole egg
  • 1/8 cup of almond meal
  • 1 tablespoon of sunflower oil
  • 1 1/2 teaspoon of poppy seeds
  • 2 tablespoons of birch xylitol
  • 2 tablespoons of lemon
  • 1/2 teaspoon baking soda


  1. Preheat the oven to 330º F (170º C).
  2. Peel the zucchini (you can save the skin for a vegetable soup) and grate it very finely.
  3. Place the grated zucchini on a clean cloth (for example those used to make cheese) and squeeze it to remove all the water.
  4. Mix the zucchini with the liquid ingredients: the egg, the oil and the lemon, and mix well.
  5. Then add the remaining ingredients and mix until there is a stable compound.
  6. Pour the mixture into a cup suitable for baking and bake one 15-20 minutes.

This recipe is suitable for the Fast Metabolism Diet – FMD Phase3; With these amounts, you get 1 P3 complete snack for <20 pounds.

For this recipe, you may need:


WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbology

You may also like