Description
A quick and easy Keto Lemon Mug Cake with a zesty lemon glaze, perfect for a low-carb treat.
Ingredients
Scale
- 4 tablespoons almond flour (extra fine, or 5–6 tablespoons ground almonds)
- 2 tablespoons heavy cream
- 1 ½ tablespoons powdered sweetener
- 1 egg
- 2 tablespoons lemon juice
- ½ teaspoon baking powder
- 1 tablespoon unsalted butter (for glaze)
- 1 tablespoon heavy cream (for glaze)
- squeeze of lemon juice (for glaze)
- 1 tablespoon powdered sweetener (for glaze)
Instructions
- Grease 2 ramekins, mugs or 1 microwave-safe bowl with melted butter.
- Mix all dry ingredients – almond flour, sweetener and baking powder – in a separate bowl.
- Add all wet ingredients and mix thoroughly with a fork. If the dough is too liquid, add more almond flour.
- Transfer batter into your bowl or mugs and level the top.
- Microwave on high for 90 seconds.
- Turn upside down onto a plate once cooled or enjoy straight from the bowl.
- For the glaze, melt the butter, then stir in the cream, lemon juice and sweetener.
- Let cool until the glaze begins to thicken. Spoon or pour over cake.
Notes
- 2.7g net carbs per serving.
- Makes 2 servings.
- Net carbs without the glaze: 2.4g.
- 164 calories without the glaze.
- Option to add 1 teaspoon of poppy seeds.
- Microwave cooking times may vary based on wattage.
- Oven method: Bake at 180C / 350F electric or 160C / 320F fan for 12-15 minutes or until a knife inserted comes out clean.
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 243
- Sugar: 1.6g
- Sodium: 47mg
- Fat: 23g
- Saturated Fat: 10.3g
- Unsaturated Fat: 6g
- Carbohydrates: 4g
- Fiber: 1.2g
- Protein: 6.2g