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Keto Lemon Mug Cake - Bright, Zesty, and Ready in Minutes

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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons finely ground almond flour (superfine works best)
  • 1 tablespoon coconut flour
  • 1 1/2 tablespoons granulated keto sweetener (like erythritol, allulose, or a blend)
  • 1/2 teaspoon baking powder (aluminum-free if possible)
  • Pinch of fine sea salt
  • 1 large egg, room temperature
  • 1 tablespoon melted butter or coconut oil
  • 1 tablespoon lemon juice (freshly squeezed)
  • 1/2 teaspoon lemon zest (finely grated)
  • 1/4 teaspoon vanilla extract
  • Optional: 1–2 teaspoons heavy cream for extra moisture
  • Optional topping: Unsweetened whipped cream, a dusting of powdered keto sweetener, or a few fresh raspberries

Method
 

  1. Choose your mug. Use a microwave-safe mug that holds at least 10–12 ounces. Lightly grease the inside with a dab of butter or oil to prevent sticking.
  2. Mix the dry ingredients. In the mug, whisk together almond flour, coconut flour, sweetener, baking powder, and a pinch of salt until no lumps remain.
  3. Add the wet ingredients. Crack in the egg, then add melted butter or coconut oil, lemon juice, lemon zest, vanilla, and heavy cream if using. Stir until the batter is smooth and evenly combined.
  4. Adjust consistency. The batter should be thick but spoonable. If it’s too thick, add a teaspoon of water or cream. If it’s runny, sprinkle in a touch more almond flour.
  5. Microwave. Cook on high for 50–75 seconds, depending on your microwave’s power. Start with 50 seconds and check. The cake should look set on top but still slightly moist.
  6. Rest and finish. Let it sit for 30–60 seconds. This helps it firm up and prevents a rubbery texture. Top as desired and enjoy warm.