Quick Description
A light, fluffy, and zesty single-serve lemon mug cake made in the microwave — low in carbs, sugar-free, and bursting with fresh lemon flavor. Perfect for a quick dessert or a mid-day keto treat!
Servings & Timing
- Servings: 1 large mug cake
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
Ingredients List
For the Cake
- 3 tbsp almond flour
- 1 tbsp coconut flour
- 1 tbsp powdered erythritol or monk fruit sweetener
- ½ tsp baking powder
- 1 large egg
- 1 tbsp melted butter (or coconut oil)
- 1 tbsp heavy cream (or unsweetened almond milk)
- 1 tbsp lemon juice (fresh)
- ½ tsp lemon zest
- ¼ tsp vanilla extract
- Pinch of salt
Optional Lemon Glaze (Sugar-Free)
- 1 tbsp powdered erythritol
- ½–1 tsp lemon juice
- ½ tsp heavy cream
Instructions
-
Prepare the Batter:
- In a microwave-safe mug (at least 10 oz capacity), whisk the egg until lightly beaten.
- Add melted butter, lemon juice, lemon zest, cream, and vanilla extract. Mix well.
- Stir in almond flour, coconut flour, sweetener, baking powder, and salt.
- Mix until smooth — the batter should be slightly thick but pourable.
-
Microwave the Cake:
- Microwave on high for 90 seconds to 2 minutes, depending on your microwave’s strength.
- The cake should rise and set but still look slightly moist on top.
-
Cool & Glaze:
- Let the mug cake cool for 1–2 minutes.
- For the glaze, mix powdered erythritol, lemon juice, and cream in a small bowl until smooth.
- Drizzle over the warm cake.
-
Serve:
- Enjoy warm straight from the mug, or invert onto a plate for a more elegant presentation!
Additional Notes
- Texture Tip: For an extra fluffy texture, separate the egg — beat the white until frothy and fold it in last.
- Dairy-Free Option: Use coconut oil and almond milk instead of butter and cream.
- Stronger Lemon Flavor: Add a few drops of lemon extract or extra zest.
Dietary Info
- Keto-Friendly
- Low-Carb & Sugar-Free
- Gluten-Free
- Vegetarian
Ingredient Details & Substitutions
- Almond Flour: Base for texture; do not replace fully with coconut flour (too dry).
- Coconut Flour: Adds structure and moisture balance — just a tablespoon is enough.
- Sweetener: Powdered erythritol dissolves better than granular for smooth texture.
- Lemon Juice: Use fresh for best flavor; bottled tends to be too acidic.
Recipe Variations & Serving Suggestions
- Lemon Blueberry Mug Cake: Add 6–8 blueberries to the batter.
- Lemon Cream Cheese Version: Add 1 tbsp softened cream cheese before microwaving for a creamy center.
- Lemon Poppyseed: Add ½ tsp poppy seeds for bakery-style flair.
- Topping Ideas: Serve with sugar-free whipped cream, raspberries, or coconut flakes.
Storage & Make-Ahead
- Refrigerate: Cool completely, then store covered for up to 2 days.
- Reheat: Microwave 15–20 seconds before serving.
- Freeze: Not recommended — best enjoyed fresh.
Nutrition (Per Serving – without glaze)
- Calories: 235 kcal
- Protein: 8 g
- Fat: 21 g
- Total Carbs: 7 g
- Fiber: 4 g
- Net Carbs: 3 g
