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