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I’ve made a looot of keto mug cake recipes in the last year here on hungry for inspiration.
And I really loved all of the ones I’ve posted (otherwise I wouldn’t have posted them), but only a few of them became frequently baked favorites.
This is one of them and a few days ago I noticed that I haven’t even published a recipe for this guy.
This keto lemon mug cake is super easy to make and it takes only a few minutes if you have a microwave (and only a few more if you only have an oven!), it has only 3.1g net carbs per serving and it tastes absolutely delicious, especially in combination with the homemade sugar free lemon icing on top of it!
OTHER KETO MUG CAKE RECIPES:
Peanut Butter Keto Mug Cake Cinnamon Apple Pie Keto Mug Cake Keto Pecan Pie Mug Cake Lemon Poppy Seed Keto Mug Cake Pumpkin Pie Keto Mug Cake Strawberry Chia Keto Mug Cake With Strawberry Frosting Carrot Keto Mug Cake With Cream Cheese Frosting Chocolate Keto Mug Cake With Peanut Butter Core
KETO LEMON MUG CAKE INGREDIENTS:
(You can find the exact amounts needed on the recipe card at the end of this post!)
in my opinion, the BEST keto-friendly sweetener.
– it doesn’t spike your blood sugar,
– it’s completely safe and
– has a very fresh & natural sweet taste.
Because of it’s natural origin and natural production process (fermentation with a certain kind of yeast) I also consider erythritol to be paleo-friendly!
Even though I’m a bit biased towards erythritol, you can use other granulated keto-friendly sweeteners that won’t spike your blood sugar as well, but be aware that you may have to add more or less sweetener if you do so.
Erythritol is about 70% as sweet as sugar whereas other keto-friendly sweeteners like monk fruit and stevia are much sweeter than sugar.
Simply taste a tiny amount of the mass before oversweetening it and adjust accordingly.
I usually use melted butter for most of my keto mug cake recipes but you can easily turn it paleo by swapping the butter for coconut oil or a similar fat of your choice.
If you don’t have lemon flavoring on hand or can’t/don’t want to use it, you can also squeeze a bit of additional lemon juice over your finished mug cake for an even stronger lemon flavor.
Optional: Lemon icing
The sugar free lemon icing is optional, but I do recommend adding it as the flavors enhance each other perfectly.
A point I want to mention though is that the icing will dry out rather quickly when you store the mug cake in your fridge, that’s why I recommend making it fresh whenever you want to eat your mug cake.
KETO LEMON MUG CAKE RECIPE CARD:
This keto lemon mug cake is ready in only a few minutes and will leave you satisfied and satiated with only 3.1g net carbs per serving!
Add all of the ingredients except for the ingredients for the optional lemon icing into a middle-sized bowl.
Whisk until you get a smooth and chunk-free dough.
Grease your microwave-safe mug or ramekin with cooking oil that doesn't have a strong taste (I like to use coconut oil, butter or avocado oil).
Add your cake batter into your mug or ramekin (the mug should be at least double the size of the mixed ingredients).
Microwave for about 1-3 minutes.
(The cooking time in your microwave may vary heavily depending on what microwave and 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.
If you don't know the Wattage power of your microwave I'd recommend baking your mug cake for a shorter time period (60 seconds) first and continue baking for a few more seconds if needed.
This will avoid that the mug cake dries out.
You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!
Preheat your oven to 350 degrees Fahrenheit (180°C).
Follow the same steps as above.
Bake your mug cake for about 10-15 minutes.
You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!
Mix the powdered erythritol, lemon juice, and heavy cream and pour it over the finished keto lemon mug cake.
Enjoy warm or cold, both options taste great!
Cover with plastic wrap and store for up to 2 days in your fridge.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Serving Size 1/2 mug cake
Servings 2
- Amount Per Serving
- Calories 171
- % Daily Value *
- Total Fat 12.7g20%
- Total Carbohydrate 7.6g3%
- Dietary Fiber 4.5g18%
- Protein 8.9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Add all of the ingredients except for the ingredients for the optional lemon icing into a middle-sized bowl.
Whisk until you get a smooth and chunk-free dough.
Grease your microwave-safe mug or ramekin with cooking oil that doesn't have a strong taste (I like to use coconut oil, butter or avocado oil).
Add your cake batter into your mug or ramekin (the mug should be at least double the size of the mixed ingredients).
Microwave for about 1-3 minutes.
(The cooking time in your microwave may vary heavily depending on what microwave and 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.
If you don't know the Wattage power of your microwave I'd recommend baking your mug cake for a shorter time period (60 seconds) first and continue baking for a few more seconds if needed.
This will avoid that the mug cake dries out.
You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!
Preheat your oven to 350 degrees Fahrenheit (180°C).
Follow the same steps as above.
Bake your mug cake for about 10-15 minutes.
You can test if your mug cake is completely cooked by pricking the center with a toothpick - if it comes out "clean" it's ready!
Mix the powdered erythritol, lemon juice, and heavy cream and pour it over the finished keto lemon mug cake.
Enjoy warm or cold, both options taste great!
Cover with plastic wrap and store for up to 2 days in your fridge.
*This post contains affiliate links. If you buy something through one of those links, I will receive a small commission at no extra cost to you.
Thank you for supporting my site!
**(I try to be as accurate as possible with the nutrition information below, but values may vary because of natural occurring fluctuations and different products used.)
Q: How do you include Erythritol in your calculations?
A: The short answer is: I don’t, and I can tell you why.
Erythritol is a sugar alcohol which your body can’t digest.
If you ingest it, it won’t spike your blood sugar & it won’t release insulin (which is a good thing if you want to stay in ketosis).
It passes through our system basically “untouched”.
Because of this, you can subtract the carbs from erythritol completely, which is what I always do.
OTHER DELICIOUS KETO TREATS:
Eager for more delicious keto treats? I’ve got you covered! Check out these posts too:
Velvety No Bake Keto Brownie Bites Healthy No Bake Ferrero Rocher Keto Fat Bombs Keto Coconut Almond Fat Bombs (Homemade Raffaello Coconut Balls) Healthy No Bake Keto Snickers Bars The Easiest Keto Peanut Butter Cookies Ever Healthy No Bake Keto Coconut Bars (Homemade Mounds Bars/ Bounty Bars) Chocolate Keto Mug Cake With Peanut Butter Core
Hello there!
I’m Uliana, the creator of hungryforinspiration.com.
The Low Carb/ Keto Lifestyle is my passion and I’m so happy that I can share my journey with you!
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