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!
Servings: 1 mug cake
- 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
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!
*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.
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