Keto Lemon Mug Cake
User Reviews
5
Keto Lemon Mug Cake
Description
The Keto Lemon Mug Cake blends fine almond flour with egg and a sweetener to form a lightly risen cake batter, leavened with baking powder and flavored with fresh lemon juice. Mixed wet and dry ingredients are microwaved for 90 seconds to produce a small cake with a soft crumb and a refreshing citrus tang. The method uses a microwave-safe bowl or two ramekins, each greased with butter.
A butter-based glaze combines melted butter, cream, additional lemon juice, and powdered sweetener. When cooled slightly and thickened, the glaze is spooned over the warm cake, adding richness and a tangy finish complementing the lemon in the cake batter.
This recipe suits a low-carb lifestyle with a measured net carb count per serving and can be modified by adjusting microwave times depending on appliance wattage or baked in a conventional oven for about 12 to 15 minutes. Optional poppy seeds may add texture and mild nutty flavor to the batter.
The cake is best served shortly after preparation, enjoyed alone or with a cup of tea. It offers a quick, petite dessert or snack option for those who prefer keto-friendly sweets.
Ingredients
For the cake
- 4 tablespoon almond flour extra fine, or 5-6 tablespoons ground almonds
- 2 tablespoon heavy cream
- 1 ½ tablespoon powdered sweetener
- 1 egg
- 2 tablespoon lemon juice
- ½ teaspoon baking powder
For the glaze
- 1 tablespoon butter unsalted
- 1 tablespoon heavy cream
- lemon juice squeeze
- 1 tablespoon powdered sweetener
Instructions
Cake
- Grease 2 ramekins, mugs or 1 microwave-safe bowl with melted butter. I used a glass dessert bowl.
- Mix all dry ingredients - almond flour, sweetener and baking powder - in a separate bowl.
- Add all wet ingredients and mix thoroughly with a fork. If you find your dough is too liquid add more almond flour.
- Transfer batter into your bowl or mugs and level the top.
- Microwave on high for 90 seconds.
- Turn upside down onto a plate once cooled or enjoy straight from the bowl.
Glaze
- Melt the butter, then stir in the cream, lemon juice and sweetener.
- Let cool until the glaze begins to thicken. Spoon or pour over cake.
Notes
- The microwave cooking time depends on the wattage: 900W takes around 90 seconds; adjust accordingly for other powers.
- This recipe yields two small servings with a net carb count of approximately 7g each including glaze, or 2.4g without glaze.
- For oven baking, cook at 180°C (350°F) for 12-15 minutes until a knife comes out clean.
- Optional addition: 1 teaspoon of poppy seeds can be mixed into the batter for added texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 243 kcal
% Daily Value*
| Calories | 243kcal | 12% |
| Total Carbohydrates | 4g | 1% |
| Protein | 6.2g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 10.3g | 52% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 47mg | 2% |
| Fiber | 1.2g | 5% |
| Sugar | 1.6g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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