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lemon mug cake topped with fresh blueberries
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3.71 from 34 votes

Keto Lemon Mug Cake

This keto-friendly lemon mug cake is gluten-free, dairy-free, and absolutely delicious. It's a light, bright, fluffy cake that comes together in minutes and pairs well with fresh berries!
Prep Time5 mins
Cook Time1 min
Total Time6 mins
Course: cake, dairy free, DESSERT, gluten free, low carb + keto, paleo
Cuisine: American
Servings: 1 mug cake
Calories: 273kcal
Author: Dani Spies

Ingredients

  • 1/4 cup almond flour (I use Bob’s Red Mill)
  • 2 tablespoons monk fruit (I use Lakanto)
  • 1 teaspoon melted ghee*
  • 1/4 teaspoon vanilla extract
  • 1 egg beaten
  • 1/4 teaspoon baking powder
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest

Instructions

  • Grease a 6 ounce mug with ghee, coconut oil or cooking spray.
  • Combine all ingredients in a spouted glass cup and stir until you have a nice, rich cake batter. Transfer the batter to the prepared mug and pop it in the microwave for one minute or until set up and cooked though.
  • Top with your favorite toppings or enjoy as is!

Video

Notes

*You can sub the ghee for butter or coconut oil.  They all work well.
  • I love topping this mug cake with fresh berries and dairy-free yogurt.  
 

Nutrition

Serving: 1cake | Calories: 273kcal | Carbohydrates: 8g | Protein: 12g | Fat: 23g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 64mg | Potassium: 180mg | Fiber: 3g | Sugar: 2g | Vitamin A: 239IU | Vitamin C: 7mg | Calcium: 129mg | Iron: 2mg