Keto Lemon Mug Cake

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Nutrition facts per serving

One serving = 1/2 mug cake

Carbs
2.2g

Protein
9.5g

Fat
13.1g

Kcal.
175

Carbs

2.2g

Protein

9.5g

Fat

13.1g

Kcal.

175

Carbs = Net carbs

Time (min.)

Prep

Bake

Total

Prep

Bake

Total

If you thought lemon cake wasn’t possible on a keto diet – let us introduce you to our keto lemon mug cake!

It’s super easy and quick to make and is super low carb with only 2.2g net carbs per serving!

This recipe may contain affiliate links. We receive a small commission for purchases made through these links. Thank you for your support! (Full disclosure)

Keto Lemon Mug Cake Image #1
Keto Lemon Mug Cake Image #2

Ingredients

Ingredients for the mug cake:

g erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

g coconut flour
g defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
ml unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
g melted butter or coconut oil
egg
 tbsp lemon juice One lemon equals about 2 tbsp of lemon juice.
drop lemon flavoring
 tsp baking powder
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

oz coconut flour
oz defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
fl oz unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
oz melted butter or coconut oil
egg
 tbsp lemon juice One lemon equals about 2 tbsp of lemon juice.
drops lemon flavoring
 tsp baking powder
oz erythritol Erythritol is a natural alternative to sugar that even has some health benefits.
 
Learn more about erythritol

tbsp coconut flour
tbsp defatted almond flour Make sure that your almond flour is defatted in order to get the best results.
tbsp unsweetened almond milk You can exchange the almond milk for regular milk or some other low carb plant-based milk, if you like.
tbsp melted butter or coconut oil
egg
 tbsp lemon juice One lemon equals about 2 tbsp of lemon juice.
drops lemon flavoring
 tsp baking powder

Ingredients for the lemon topping:

ml heavy cream
g powdered erythritol
 tsp lemon juice
fl oz heavy cream
oz powdered erythritol
 tsp lemon juice
 tbsp heavy cream
tbsp powdered erythritol
 tsp lemon juice

Step 1 – Preparing the mug cake

Add the dry ingredients for the mug cake into a middle-sized bowl and mix them until well combined.

Step 2

  ml unsweetened almond milk, g melted butter or coconut oil, egg,  tbsp lemon juice , drop lemon flavoring

  fl oz unsweetened almond milk, oz melted butter or coconut oil, egg,  tbsp lemon juice , drop lemon flavoring

  tbsp unsweetened almond milk, tbsp melted butter or coconut oil, egg,  tbsp lemon juice , drop lemon flavoring

Add the remaining ingredients for the mug cake as well and mix them until you get a smooth and chunk-free dough.

Step 3

Grease your microwave-safe mug or ramekins with a small amount of cooking oil or fat.

Use something that doesn’t have a strong taste of it’s own, e.g. butter, avocado oil or coconut oil instead of something like olive oil.

Your mug should be at least double the size of the mixed ingredients.

Step 4

Add your mug cake batter into your mug or ramekins.

Step 5 – Microwave instructions

Microwave for about 1-3 minutes.
(The cooking time in your microwave may vary heavily depending on what settings you’re using.)

A broad rule of thumb: approx. 1 minute at 1200 watt and more like 2-3 minutes at <600 watt.

You can test if your mug cake is done with the “toothpick test”: prick the center of your mug cake with a toothpick – if it comes out clean and without any dough on it, it’s done!

Step 5 – Oven instructions

Preheat your oven to 350°F/180°C.

Bake your mug cake for about 10-15 minutes in your preheated oven.

You can test if your mug cake is done with the “toothpick test”: prick the center of your mug cake with a toothpick – if it comes out clean and without any dough on it, it’s done!

Step 6 – Preparing the lemon topping

  ml heavy cream, g powdered erythritol,  tsp lemon juice

  fl oz heavy cream, oz powdered erythritol,  tsp lemon juice

   tbsp heavy cream, tbsp powdered erythritol,  tsp lemon juice

Mix all of the ingredients for the topping in a middle-sized bowl.

Step 7

Pour the topping over your lemon mug cake and enjoy it!

Storage

Cover your low carb lemon mug cake with plastic wrap and store it in your fridge.

We recommend eating your mug cake on the same day or the day after, as it will dry out rather quickly.

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