Embark on a journey of sweet indulgence with this Keto Sugar-Free Lemon Mug Cake—a single-serving delight that encapsulates the bright and citrusy essence of lemon while adhering to your low-carb aspirations. Crafted with a combination of almond flour and coconut flour, this mug cake achieves a perfect balance of moistness and fluffiness, making it an ideal treat for those on a ketogenic diet.

The recipe unfolds with the marriage of melted butter, an egg, unsweetened almond milk, and a splash of vanilla extract—ingredients that harmonize to create a rich and flavorful base. Infused with the vibrant zest and juice of a lemon, this mug cake becomes a burst of citrusy goodness in every bite.

Microwave magic transforms the batter into a warm and comforting mug cake within minutes, filling your kitchen with the tempting aroma of fresh lemon. As the cake rises and sets, the combination of almond and coconut flour ensures a delightful texture that perfectly complements the zesty profile.

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Allow the mug cake to cool for a moment before savoring this delightful creation. Optionally, crown it with a dollop of keto-friendly whipped cream, a sprinkle of lemon zest, or a drizzle of sugar-free lemon glaze for an extra layer of decadence.

Whether relished as a quick dessert or a spontaneous sweet treat, this Keto Sugar-Free Lemon Mug Cake proves that staying low-carb doesn’t mean sacrificing on flavor. Delight in the simplicity of crafting a single-serving masterpiece that brings the refreshing notes of lemon to the forefront of your keto-friendly culinary experience.

Keto Sugar-Free Lemon Mug Cake Recipe:

Ingredients:

  • 2 tablespoons almond flour
  • 1 tablespoon coconut flour
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  • 1 tablespoon Erythritol or your preferred keto-friendly sweetener
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1 tablespoon melted coconut oil or butter
  • 1 large egg
  • 1 tablespoon lemon juice
  • Zest of one lemon
  • 1/4 teaspoon vanilla extract

Instructions:

  1. In a microwave-safe mug, whisk together almond flour, coconut flour, Erythritol, baking powder, and a pinch of salt.
  2. Add melted coconut oil or butter to the dry ingredients and mix well.
  3. Add the egg, lemon juice, lemon zest, and vanilla extract to the mug. Mix until well combined.
  4. Microwave the mug on high for 1.5 to 2 minutes, or until the cake is set in the middle. Cooking times may vary based on your microwave’s wattage.
  5. Let the mug cake cool for a minute or two before serving.
  6. Optionally, garnish with a sprinkle of powdered Erythritol, a drizzle of lemon glaze (made with lemon juice and powdered Erythritol), or a dollop of whipped coconut cream.
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Approximate Nutritional Information:

Please note that these values are estimates and can vary based on specific product choices and portion sizes. The values are calculated for the entire mug cake:

  • Calories: 300-350
  • Protein: 8-10g
  • Fat: 25-30g
    • Saturated Fat: 15-20g
    • Monounsaturated Fat: 5-7g
    • Polyunsaturated Fat: 1-2g
  • Carbohydrates: 10-12g
    • Dietary Fiber: 5-7g
    • Sugars: 1-2g
  • Net Carbs: 3-5g
  • Sodium: 200-250mg (may vary based on the ingredients used)

These values are approximate and for guidance only. For accurate information, use a nutrition calculator or consult specific product labels.