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It’s probably very clear by now that I’m a BIG fan of ketogenic mug cakes.
Half of this blog consists of keto mug cake recipes, haha!

I’m just such a big fan of keto mug cakes because they’re incredibly easy and fast to make, I have all the ingredients needed at home at almost any time and they taste amazing.
They’re just fantastic all around.

Because I don’t want to eat the same thing all the time, I experiment a lot with my mug cake recipes.
And I’m so eager to share this lemon poppy seed keto mug cake recipe with you!
The lemon makes this keto mug cake super moist and fresh, whereas the poppy seeds add a crunchy touch to it.
I love this combination!

Like all my other keto mug cakes, it’s perfect for the ketogenic diet: one serving (half of the mug cake – believe me, that’ll satisfy you!) only has 3.7g net carbs!
At the same time, you’re getting a decent amount of fiber (4.9g).

LEMON POPPY SEED KETO MUG CAKE INGREDIENTS:

(You can find the exact amounts needed on the recipe card at the end of this post!)
 

 
Optional: You can add keto-friendly cream cheese frosting to the mug cake if you want to.
☞ Find out how to make keto cream cheese frosting.

HOW TO MAKE THIS LEMON POPPY SEED KETO MUG CAKE:

 
1. Mix the ingredients:
Mix all of the ingredients except the lemon juice in a small bowl and whisk until you get a smooth and chunk-free dough.

Grease your microwave- or oven-safe mug with a plant oil or oil spray that doesn’t have a strong taste (I almost always use coconut oil or sunflower oil).
Add your cake batter into a mug or ramekin (the mug should be at least double the size of the mixed ingredients).
 
2. Bake in … the microwave:
Microwave for about 60 seconds.
(The cooking time in your microwave may vary – I recommend baking your mug cake for a shorter time period (50 seconds) first and continue baking for a few more seconds if needed. (To avoid dryness.)

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!
 
…or the oven:
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!
 
3. Serve:
Press the juice of 1/4 lemon over the baked mug cake.

If you want to add the cream cheese frosting, wait until your mug cake has cooled off a bit and add the frosting on top of your mug cake.
Enjoy!
 

WATCH INSTRUCTION VIDEO:

☞ Video show a different mug cake (this one) but the instructions are almost the same!

 
Nutrition Info:

One serving of this keto mug cake (half of the mug cake) has 3.7g net carbs (8.6g total carbs and 4.9g dietary fiber), 12.5g fat, 9.6g protein and 175 calories.

(I try to be as accurate as possible with this information, 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 & MOIST KETO MUG CAKES:

 
Do you want to discover more keto mug cake recipes? I’ve got you covered! Check out these posts too:
 

Keto Cinnamon Roll Mug Cake

Easy 5-Minute Keto Blueberry Mug Cake

Cinnamon Apple Pie Keto Mug Cake

Pumpkin Pie Keto Mug Cake (Tastes just like the real thing!)

Strawberry Chia Keto Mug Cake With Strawberry Frosting

Carrot Cake Keto Mug Cake With Cream Cheese Frosting

Chocolate Keto Mug Cake With Peanut Butter Core