Big flavor, light texture: Try this easy, moist keto lemon mug cake with a deliciously zingy lemon glaze. It contains only 6 ingredients and cooks in 90 seconds.
This flavorful keto mug cake is a new favourite of mine and I have made it several times already.
It is an almond flour sponge cake with a moist yet light and airy crumb texture and it is packed with zingy lemon flavor. I have topped it with a creamy lemon glaze.
Think of this cake as a super-speedy cheat's version of this Keto Lemon Pound Cake.
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🌟 Why You'll Love This Recipe
- This cake is ready from scratch in 3 minutes. It is brilliant as a spontaneous treat or as a last-minute dessert.
- It is naturally gluten-free and keto friendly with only 2.7g net carbs per portion.
- I shared the cake in the recipe video with a diabetic neighbour who popped by. She thought it was "divine". But, my carb-loving children also enjoyed the taste. This is a sugar free dessert that does not taste sugar free!
Ingredients
You only need 6 ingredients!
- Almond flour - I've made this cake with both super-fine almond flour and with ground almonds. When using almond meal or ground almonds, add 1-2 additional tablespoons.
- Heavy cream - also called double cream. We are using this instead of butter.
- Powdered sweetener - I used powdered erythritol. You can also use monk fruit sweetener or erythritol blends such as Swerve. Xylitol and allulose work as well.
- Egg - large
- Lemon juice - Fresh lemon juice tastes best. However, bottled lemon juice will also work.
- Baking powder
Instructions
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Mix the dry ingredients - almond flour, powdered sweetener and baking powder in a small bowl.
Step 2: Add the wet ingredients - lemon juice, cream and an egg. Mix with a fork until combined.
Step 3: If you want to turn the cake out onto a plate later, transfer the cake batter into a well-greased bowl or ramekin. Or, separate the mix into 2 mugs.
If you want to eat it straight from the bowl, microwave in the bowl you mixed the batter in.
Step 4: Microwave on high for 90 seconds.
Step 5: Turn the keto lemon mug cake out onto a plate and top with lemon drizzle glaze.
Or, enjoy it straight from the bowl!
Top Tip
I've had my fair share of microwave mug cake accidents! If your mug, ramekin or dessert bowl is too small, the batter will overflow as it rises and make a mighty mess.
It's important that your vessel has a volume of at least 200 millilitres and is wider rather than narrow and tall. Mugs or ramekins should not be filled with batter more than half. Always have a few fingers of free space between the batter and the rim.
Recipe FAQs
Use coconut cream or coconut oil instead of the cream.
No, you would have to change other parts of the recipe too. Make my coconut flour mug cake and add lemon.
It's not necessary for the recipe. However, I think it makes the cake taste even better.
Variations
Here are ideas how you can change up the recipe:
- Poke little holes into the finished cake. When you pour over the glaze it sinks into the holes and makes the cake even more moist.
- Add 1 teaspoon of poppy seeds.
- Grate lemon zest into the batter.
- Add a few blueberries or raspberries into the batter.
- Use lime instead of lemon
- Blend the egg with an electric mixer until double in size and pale in colour. This will make for an even lighter sponge.
- Add a cream cheese frosting (2 tablespoon cream cheese, 1 teaspoon sweetener and a little lemon juice)
- Top with sugar free whipped cream
Microwave Timings
My microwave operates at 900 watts and my cake took 90 seconds to cook. Here's a quick overview of recommended baking times for this sugar free lemon mug cake recipe:
- 600W = low power. 110+ seconds.
- 800W = 100 seconds.
- 900W = 90 seconds.
- 1000W = 80 seconds
- 1200W = 60-70 seconds.
After these times, check whether the cake is done. If it's still undercooked, add increments of 10 seconds.
Oven Instructions
To make this cake in the oven, bake for around 12-15 minutes at 180 Celsius (160C fan) or 350 F (320F fan assisted). Test with a toothpick of knife to make sure it's fully cooked.
Baking in 2 ramekins means less oven time, using one larger ramekin will increase the baking duration.
Storage
Refrigerator: Store leftovers in the fridge for up to 4 days.
Freezer: All almond flour cakes are suitable for freezing. Freeze for up to 3 months.
Related Recipes
I adore mug cakes. My first attempt at making a cake in the microwave was this divine low carb Christmas pudding.
Since we don't eat Christmas food all year round, I expanded my repertoire quickly. Try this keto chocolate mug cake, my vanilla keto mug cake or this divine keto peanut butter mug cake. Here are more keto mug cakes to try:
- Keto Blueberry Mug Cake4 Minutes
- Keto Lava Mug Cake4 Minutes
- Coconut Flour Mug Cake4 Minutes
- Keto Mug Cheesecake (Microwave Recipe)8 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Keto Lemon Mug Cake
Video
Ingredients
For the cake
- 4 tablespoon almond flour extra fine, or 5-6 tablespoons ground almonds
- 2 tablespoon heavy cream
- 1 ½ tablespoon powdered sweetener
- 1 egg
- 2 tablespoon lemon juice
- ½ teaspoon baking powder
For the glaze
- 1 tablespoon unsalted butter
- 1 tablespoon heavy cream
- squeeze of lemon juice
- 1 tablespoon powdered sweetener
Instructions
Cake
- Grease 2 ramekins, mugs or 1 microwave-safe bowl with melted butter. I used a glass dessert bowl.
- 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 you find your 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.
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
- 600W = low power. 110+ seconds.
- 800W = 100 seconds.
- 900W = 90 seconds.
- 1000W = 80 seconds
- 1200W = 60-70 seconds.
Caryn
Just tried this..was a bit grainy is that typical of almond flour? I did use super define.
Katrin
Almond flour is a bit more grainy than regular (wheat) flour. That said, brands differ a lot. Some are ground coarser than others. From my experience, the finest flours are the ones that are cold pressed, i.e. where the fat has been extracted. It is lighter in colour and very fine.
Allison Wenger
1/13/18 QUESTION... I LOVE this Lemon Mug Cake recipe. I've made it three times already. It's turning out very acidic for me. I don't want to lose the lovely texture of this cake, so how can I lighten up on the lemon juice but keep the cake the same? Maybe minus 1 Tbsp lemon juice, and add 1 Tbsp half-and-half/cream? For sugar I am using Swerve brand confectioners sugar (sugar-free sugar).
Katrin
Of course, you can try that. A long as the dry/wet ratio remains the same, it would turn out the same texture. Everybody has different preferences, so it's always great to experiment with recipes a bit until you figure out exactly how they work best for you. I'm glad you like the cake!!
Deborah L. McDonough
Oh, my. I just tried this and followed the recipe to a "t." It was very mushy and fell apart when I tried to remove it from the bowl, so I scooped everything back in and microwaved it another 30 seconds for a total of two minutes. I have a large, powerful microwave, so it's not that. Any ideas as to what I can do to fix this?
Katrin
Hi Deborah, I'm sorry to hear this. It must have something to do with either the quantities (did you use measuring spoons to measure the almond flour/cream) or the type of almond flour? The almond flour I used for this recipe is very fine, so if you were to use regular ground almonds like the ones you can buy in the supermarket baking section, for example, you would end up with a grainier texture that might tend to fall apart. I hope this helps?
Theresa
Can't wait to try this and several other recipes of SFL!
Katrin
Awesome! Write me a comment when you've tried it. I'd love to hear how you liked it!
Anny
Hello from Paris, France!
I had a craving for it as soon as I saw it! But no almond flour so I used chesnut flour... amazing! So subtle... thanks for the recipe!
Katrin
Mmmmmh, chestnut flour! Makes it kind of Christmassy, too... nice.
Kads Life
Looks delish! Is there an alternative flour I could use?
Katrin
Hi there! You could try replacing the almond flour with 2 tbsp of coconut flour
joe
I was wondering the same thing. I don't see why not.
joe
I just read another comment that coconut flour was used and it turned out great.
Katrin
Thank you!! Let me know how you get on!
Katrin
Yes you can! I haven't tried it but would go with 180 Celsius (nut flours bake at lower temperatures than wheat flour) for ca 15 minutes, maybe a little longer. Check if it looks nicely browned and if it's done inside!
shirley
I doubled the recipe, and only one t. Of Stevia for cake and glacé. Had to cook extra 15 min. Even though separated into two ramekins. Turned out great with these adjustments.
Katrin
Great! Thanks for sharing 🙂
Katrin
They have kinda changed my life, haha!
Katrin
How wonderful! What I love about these mug cakes is that you can make them with minimal effort and at short notice (provided you have the right ingredients). If you see her again during the Christmas season, you could try my Low Carb Christmas Pudding, which is also a mug cake!