Keto Blueberry Lemon Mug Cake
A fast, single-serving cake made in a mug using almond flour, flavored with lemon and a few blueberries, cooked quickly in the microwave for a low-carb dessert.
- Prep Time: 3 min
- Cook Time: 1.5 min
- Total Time: 4.5 min
- Yield: 1 serving
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 large egg
- 1 tablespoon unsalted butter, melted
- 1 tablespoon almond flour
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- 1/2 teaspoon erythritol or preferred keto sweetener
- 1/4 teaspoon baking powder
- Pinch of salt
- 5 fresh or frozen blueberries
- Optional: 1/2 teaspoon sugar-free powdered sweetener for dusting
Instructions
- In a microwave-safe mug (about 10-12 oz), whisk the egg until slightly frothy.
- Add the melted butter, lemon zest, lemon juice, and sweetener to the mug. Mix well until combined.
- Stir in the almond flour, baking powder, and salt until just incorporated. Do not overmix.
- Gently fold in the blueberries.
- Microwave on high for 60 to 90 seconds. Cooking time varies by microwave power; check at 60 seconds. The cake should be set but slightly moist in the center.
- Let the cake cool in the mug for one minute before eating. Dust with powdered sweetener if desired.
Notes
- Use frozen blueberries; they will bleed less color into the batter.
- If you prefer a stronger lemon flavor, add a drop of lemon extract along with the juice.
- For a richer cake, substitute 1/2 teaspoon of heavy cream for 1/2 teaspoon of the lemon juice.
Nutrition
- Serving Size: 1 mug cake
- Calories: 210
- Sugar: 0.5
- Sodium: 120
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 7
- Cholesterol: 150
Find it online: https://afripaket.com/keto-blueberry-lemon-mug-cake/