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:Â
- 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
- Cinnamon Swirl 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
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
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.
Video
Notes
- 600W = low power. 110+ seconds.Â
- 800W = 100 seconds.
- 900W = 90 seconds.Â
- 1000W = 80 seconds
- 1200W = 60-70 seconds.Â
Bree
Hi I have made this cake 4 times now and each time it either falls apart when I turn cup upside down or the top sticks to th3 bottom of the cup...what am I doing wrong. The cake tastes delicious but is really a mess
Katrin
I use a lot of melted butter to grease the bowl I use. It may be that you need to use some more butter. Or maybe it has to do with the shape of the cup/ramekin you use. My bowl is fairly flat. It may be harder to release the cake if you used a regular cup, for example (less diameter. The third thing that comes to mind is that you may try to release the cake while it's still warm? It firms up as it cools down and would be less crumbly. Also, a container with a very smooth surface, such as glass. I hope this helps 🙂
Samantha
I figured this would be like all the mug cakes I've made before, decent but nothing to rave about. I was so WRONG! This was sooo delicious.
Katrin
That's so good to hear!!! Thank you 🙂
Heidi
I made a banana variation of this, substituting banana extract and almond extract for the lemon juice. Amazing!!!
Katrin
OMG that sounds incredible!!!! Yumyumyum
Carol
What can you use to be dairy free
Katrin
Hey, you can replace the cream with coconut cream (if you use coconut milk from a can, only use the firm part) and the butter with coconut oil
Alyssa
Just made this. Absolutely lovely!! I’m such a citrus freak and have been missing a good lemon cake. This hit the spot.
Just one question. Is this reciipe a single serving? I split it into 2 mugs and it baked halfway up. Sorry not a great baker or cook
Katrin
Hi Alyssa, it's 2 servings - I always find almond flour to be quite filling. You could try using ramekins next time, if you have a couple (I did this for my chocolate chip mug cake), or tea cups. Glad the cake hit the spot!!!
Amanda
I only Have granulated sweetener. Would that not work for this recipe?
Katrin
You should be fine using granulated sweetener too. Because it's heavier, you might need a little less of it. Just try your batter and see what you think!
Tammy
If you run your granulated sweetener in a food processor for a few minutes in pulse position it turns into a powder.
Pru
Absolutely delicious, I'm on a keto diet and was craving for a cake, I made it and it was gone in seconds. Thank you.
Linda Reichert
this was great..and I mean great!..made it tonight. Company worthy to make! added the poppy seeds..elegant look..so fast to make.....
Katrin
Glad you liked it Linda!!
Laura
What an exceptional treat! I’ll be making this again...maybe in an hour!
Trish
This looks yum!
Great idea 🙂