The Keto Lemon Mug Cake is a quick and satisfying low-carb dessert that’s perfect for anyone following a ketogenic diet. Made with just a handful of simple ingredients, this mug cake is an ideal solution for those times when you want something sweet but don’t have the time or energy to bake a whole cake. With the zesty flavor of lemon and a moist, fluffy texture, it delivers all the comfort of a traditional dessert but with a fraction of the carbs. The best part? It’s ready in just a few minutes, thanks to the microwave, making it a great option for a fast, guilt-free treat after a busy day.
What makes this lemon mug cake stand out is its balance of tangy lemon flavor combined with the richness of butter and eggs. The almond flour and coconut flour create the perfect base for the cake, giving it a light, airy texture while keeping it low in carbs. The addition of freshly squeezed lemon juice and zest adds an extra layer of flavor, making the cake not only delicious but also refreshing. The sweetener (like powdered erythritol) ensures it’s keto-friendly, so you can enjoy this treat without worrying about spiking your blood sugar or falling out of ketosis.
In terms of nutrition, the Keto Lemon Mug Cake is a great option for those on a ketogenic or low-carb diet. At only 4 grams of net carbs per serving, it fits perfectly into a keto meal plan. With 6 grams of protein and 18 grams of healthy fats from the butter, this cake is also satisfying and filling, making it a great option for those who need a quick energy boost without the carb overload. Its high fat content also ensures you stay in ketosis, making it an ideal treat for anyone watching their carbohydrate intake while maintaining energy levels throughout the day.
One of the best aspects of this mug cake is its versatility. You can easily customize the flavor by adding a few extra ingredients, like a dollop of whipped cream or a drizzle of sugar-free lemon glaze on top. If you’re not a fan of lemon, you can swap it out for other citrus fruits or even vanilla extract. The beauty of mug cakes lies in their simplicity – you can experiment with different flavors and toppings to make each one uniquely yours. This Keto Lemon Mug Cake is a perfect example of how you can enjoy delicious desserts without compromising your low-carb lifestyle, making it a go-to recipe for those on the keto diet.
Keto Lemon Mug Cake Recipe
Ingredients:
- 1 tablespoon unsalted butter (melted)
- 1 large egg
- 2 tablespoons almond flour
- 1 tablespoon coconut flour
- 1 tablespoon powdered erythritol (or your preferred keto sweetener)
- 1/2 teaspoon baking powder
- 1 tablespoon lemon juice (freshly squeezed)
- Zest of 1/2 lemon
- Pinch of salt
- 1/2 teaspoon vanilla extract (optional)
Instructions:
- Prepare the Mug:
- Start by greasing a microwave-safe mug with a little butter or non-stick spray. This ensures your cake doesn’t stick to the sides.
- Mix Wet Ingredients:
- In the mug, whisk together the melted butter, egg, lemon juice, and vanilla extract (if using). The mixture should be well combined.
- Add Dry Ingredients:
- To the wet ingredients, add the almond flour, coconut flour, erythritol, baking powder, lemon zest, and a pinch of salt. Stir until everything is fully combined, making sure there are no lumps. The batter should be thick but smooth.
- Microwave:
- Microwave the mug on high for 1 minute and 30 seconds. Cooking time can vary depending on your microwave’s wattage, so start checking at 1 minute and adjust as necessary. The cake should be set in the center and slightly spring back when touched.
- Let Cool Slightly:
- Let the cake cool for a minute or two before enjoying. This will allow the flavors to meld and make it easier to remove from the mug if desired.
- Optional Toppings:
- For an extra treat, you can top your lemon mug cake with whipped cream, a few extra lemon zest shavings, or a drizzle of sugar-free lemon glaze.
Nutrition (per serving, assuming 1 serving):
- Calories: 200 kcal
- Protein: 6g
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 6g
- Fiber: 2g
- Net Carbs: 4g
- Sugar: 0g
- Sodium: 150mg
- Potassium: 50mg
Notes:
- Sweetener: If you prefer a different sweetener, feel free to swap out the powdered erythritol for monk fruit sweetener or stevia. Just make sure to adjust the quantity based on sweetness level.
- Lemon Zest: The zest is important in this recipe as it adds an extra punch of lemon flavor. If you don’t have fresh lemons, you can substitute with lemon extract (around 1/2 teaspoon).
- Texture: This mug cake has a soft and fluffy texture, but if you prefer a denser cake, you can adjust the almond flour and coconut flour ratio slightly. Be mindful that too much coconut flour can make the cake dry, so always balance with enough wet ingredients.
