This easy and tasty keto lemon mug cake recipe is perfect for anyone looking for a quick and satisfying dessert that fits into their low-carb lifestyle. If you’ve been missing sweet treats on your keto diet, this recipe is sure to become a new favorite.
It’s a simple way to enjoy a delicious cake without breaking your diet rules. Making this lemon mug cake is as easy as mixing a few ingredients in a mug and popping it in the microwave.
In just a couple of minutes, you’ll have a warm, fluffy cake with a bright lemon flavor. It’s ideal for those times when you want something sweet but don’t want to spend hours in the kitchen or make a big batch of dessert.
One of the best things about this recipe is that it uses common keto-friendly ingredients you probably already have in your pantry. Almond flour and coconut flour give the cake its structure, while erythritol provides sweetness without the carbs.
👍 Why You’ll Love This Recipe
Lemon Flavor Boost: The bright, tangy lemon flavor in this cake is refreshing and delicious. It’s a nice change from the usual chocolate or vanilla keto desserts.
Quick Dessert Fix: This mug cake is ready in just a few minutes. When you’re craving something sweet but don’t want to spend hours in the kitchen, this recipe is perfect.
Single Serving Size: This recipe makes just one serving, which is perfect for portion control. You don’t have to worry about overindulging or having leftovers tempting you in the fridge.
Simple Ingredients: This recipe uses basic keto-friendly ingredients that you probably already have in your pantry. You don’t need to buy any special or hard-to-find items. This makes it easy to whip up whenever you want.
✨ Recipe Ingredients
- 3 tablespoons Almond Flour (use this almond flour – amazon)
- 1 1/2 tablespoons Butter (melted)
- 1 Egg (large)
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Coconut Flour
- 1 tablespoon Erythritol Granular Sweetener (I recommend this one – amazon)
- 1/4 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Lemon Zest
- 1 tablespoon Lemon Juice
👨🍳 How To Make
Follow this easy recipe:
Step 1
Add all the ingredients, except the lemon zest, to a large microwave-safe mug.
Step 2
Use a small whisk to mix everything until well combined and the mixture is smooth.
Step 3
Stir in the lemon zest (I also recommend adding more zest on top of the cake for garnishing).
Step 4
Cook in the microwave for 1 minute and 45 seconds. Then, remove it from the microwave and let it cool for 5 minutes before serving. You can dust it with powdered sugar substitute, but it’s optional.
Step 5
Keep in mind – my microwave is 1000 watts. If your microwave is different, adjust the time accordingly.
💡Tips
1. Mix thoroughly
Make sure you mix all the ingredients really well. Almond flour can clump, so use a fork or a small whisk to break up any lumps. Pay special attention to the bottom and sides of the mug where dry ingredients often stick.
A good mix will give you a smoother, more even cake texture. If you see any dry spots after mixing, give it a few more stirs. The batter should be smooth and without any visible flour pockets before you microwave it.
2. Let It Cool
It’s tempting to dig in right away, but letting the cake cool for a few minutes improves its texture. The cooling time allows the cake to set properly and makes it easier to remove from the mug if you want to turn it out onto a plate.
3. Experiment With Flavors
While lemon is delicious, don’t be afraid to try variations. You could use lime instead of lemon for a key lime pie flavor, or add a teaspoon of unsweetened cocoa powder for a chocolate lemon cake. A dash of cinnamon or a few drops of vanilla extract can add depth to the flavor.
You’ll Love These Recipes Too
Check out these recipes too:
FAQ
1. Can I use a different type of flour?
Almond flour is the best choice for this recipe because it’s low in carbs and gives the cake a nice texture. If you don’t have almond flour, you could try coconut flour, but you’d need to use much less (about 1 tablespoon instead of 3) and add an extra egg because coconut flour absorbs more liquid.
2. Can I use a different sweetener?
Erythritol is great for keto baking because it has zero net carbs and measures similarly to sugar. However, you can use other keto-friendly sweeteners.
Stevia, monk fruit sweetener, or allulose could work, but you might need to adjust the amount as they can be sweeter than erythritol.
3. How do I know when the cake is done?
The cake is done when the top looks set and feels firm to a gentle touch. If you’re unsure, you can stick a toothpick into the center of the cake.
If it comes out mostly clean with just a few moist crumbs, the cake is done. If it’s still wet or gooey, give it another 15-30 seconds in the microwave.
Keto Lemon Mug Cake
Print RecipeIngredients
- 3 tablespoons Almond Flour (use this almond flour – amazon)
- 1 1/2 tablespoons Butter melted
- 1 Egg large
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Coconut Flour
- 1 tablespoon Erythritol Granular Sweetener (I recommend this one – amazon)
- 1/4 teaspoon Pure Vanilla Extract
- 1/4 teaspoon Lemon Zest
- 1 tablespoon Lemon Juice
Instructions
- Add all the ingredients, except the lemon zest, to a large microwave-safe mug.
- Use a small whisk to mix everything until well combined and the mixture is smooth.
- Stir in the lemon zest (I also recommend adding more zest on top of the cake for garnishing).
- Cook in the microwave for 1 minute and 45 seconds. Then, remove it from the microwave and let it cool for 5 minutes before serving. You can dust it with powdered sugar substitute, but it’s optional.
- Keep in mind – my microwave is 1000 watts. If your microwave is different, adjust the time accordingly.
