Go Back

Keto Lemon Mug Cake - Bright, Zesty, and Ready in Minutes

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • Almond flour: Finely ground, blanched almond flour works best for a soft texture.
  • Coconut flour (optional but recommended): A small amount helps with structure and moisture balance.
  • Keto-friendly sweetener: Erythritol, allulose, or a monk fruit blend. Choose a powdered or fine-grain version for better mixing.
  • Baking powder: For lift and fluffiness.
  • Salt: Just a pinch to enhance flavor.
  • Egg: Provides structure and richness.
  • Unsalted butter or coconut oil: Melted; adds moisture and flavor.
  • Heavy cream or unsweetened almond milk: For added moisture and tenderness.
  • Fresh lemon zest: The key to strong lemon aroma and flavor.
  • Fresh lemon juice: Bright acidity that balances sweetness.
  • Vanilla extract: Rounds out the flavor.
  • Optional toppings: Sugar-free powdered sweetener for dusting, a quick lemon glaze, or a dollop of whipped cream.

Method
 

  1. Choose the right mug: Use a microwave-safe mug that holds at least 10–12 ounces. A wider mug helps the cake cook more evenly.
  2. Melt the fat: Add 1 tablespoon butter or coconut oil to the mug and microwave for 15–25 seconds until melted. Swirl to coat the sides lightly to prevent sticking.
  3. Mix dry ingredients: Add 3 tablespoons almond flour, 1 teaspoon coconut flour (optional), 1.5–2 tablespoons keto sweetener, 1/4 teaspoon baking powder, and a pinch of salt. Stir to combine well, breaking up any clumps.
  4. Add wet ingredients: Crack in 1 large egg. Add 1 tablespoon heavy cream (or 1.5 tablespoons almond milk), 1 teaspoon lemon zest, 1/2 tablespoon fresh lemon juice, and 1/4 teaspoon vanilla. Stir until smooth and evenly combined.
  5. Taste the batter: If your sweetener isn’t dangerous to taste raw, adjust sweetness or lemon to preference. Add another pinch of zest for extra zing if desired.
  6. Microwave: Cook on high for 60–90 seconds. Start with 60 seconds, then check. The top should look set and springy. If the center is wet, continue in 10–15 second bursts. Avoid overcooking.
  7. Rest: Let the cake sit for 1 minute. It finishes setting and becomes more tender.
  8. Optional glaze: Mix 1 tablespoon powdered keto sweetener with 1–2 teaspoons lemon juice until smooth. Drizzle over the warm cake.
  9. Serve: Enjoy straight from the mug or loosen the edges and tip onto a plate. Add whipped cream or a few fresh berries if your macros allow.