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Zesty Keto Lemon Mug Cake - Lemon mug cake: master this fluffy, low-carb dessert in just minutes. A zesty, satisfying treat with fresh blueberries, perfect for

Zesty Keto Lemon Mug Cake

Lemon mug cake: master this fluffy, low-carb dessert in just minutes. A zesty, satisfying treat with fresh blueberries, perfect for your keto lifestyle.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 3 tbsp Greek yogurt
  • 1 large egg
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1/3 cup almond flour
  • 3 tbsp protein powder (unflavored)
  • 1 tbsp sweetener (erythritol or allulose)
  • 1/2 tsp baking powder
  • pinch salt
  • 2 tbsp fresh blueberries

Method
 

  1. In a medium bowl, whisk together the yogurt, egg, lemon zest, and lemon juice until smooth.
  2. Stir in the almond flour, protein powder, sweetener, baking powder, and salt until well combined. Gently fold in the blueberries until evenly distributed.
  3. Divide the batter evenly between two lightly greased mugs or ramekins (at least 4 ounce capacity).
  4. Cook each cake in the microwave on 50% power for 2 minutes. If cooking both simultaneously, add 30 to 60 seconds more.
  5. Remove from microwave and let cool for a few minutes before serving warm.
  6. Enjoy your delicious keto lemon mug cake!

Notes

- For the most intense lemon flavor, use freshly grated zest from organic lemons. - When microwaving, do not overcook; the cake should still be slightly moist in the center when removed, as it will continue to set as it cools. - To store, cover cooled mug cakes tightly and refrigerate for up to 2 days. Reheat gently in the microwave for 15-30 seconds. - I found that if my batter was too thick, adding an extra tablespoon of yogurt or a splash of almond milk helped achieve the perfect consistency for a tender cake.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.