This Keto Lemon Blueberry Mug Cake is light, fluffy, and bursting with fresh citrus flavor. It’s the perfect single-serve dessert when you’re craving something sweet without breaking your carb count.
Ready in just 90 seconds, this microwave mug cake is ideal for busy keto beginners or anyone looking for a quick, guilt-free treat.
Keto Lemon Blueberry Mug Cake
Nutrition Facts (Per Serving)
- Calories: 260
- Net Carbs: 4g
- Protein: 8g
- Fat: 23g
- Serving Size: 1 mug cake
- Makes: 1 serving
Ingredients
- 3 tablespoons almond flour (blanched, fine-milled)
- 1 tablespoon coconut flour
- 1 tablespoon powdered erythritol (like Swerve or Lakanto)
- ¼ teaspoon baking powder
- Pinch of salt
- 1 tablespoon melted butter
- 1 large egg
- 1 tablespoon heavy cream
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon fresh or frozen blueberries (wild blueberries preferred)
- Optional: a few extra blueberries and a dusting of powdered erythritol for garnish
Instructions
- Mix Dry Ingredients: In a microwave-safe mug or small ramekin, combine almond flour, coconut flour, erythritol, baking powder, and salt. Stir to combine.
- Add Wet Ingredients: Add the melted butter, egg, heavy cream, lemon juice, and lemon zest. Mix well until a smooth batter forms.
- Add Blueberries: Gently fold in the blueberries, making sure they’re evenly distributed throughout the batter.
- Microwave: Microwave on high for 75–90 seconds, depending on your microwave’s power. The cake should rise and set but still be moist inside.
- Cool and Serve: Let the mug cake cool for 1–2 minutes before eating. Optionally, top with a sprinkle of powdered sweetener or a dollop of keto whipped cream.
Tips & Variations
- Make it Dairy-Free: Replace butter with coconut oil and heavy cream with unsweetened almond or coconut milk.
- No Microwave? Bake at 350°F (175°C) for 12–15 minutes in an oven-safe ramekin.
- Boost the Lemon Flavor: Add a drop of lemon extract for an extra punch.
- Make it a Glaze: Mix 1 tsp powdered erythritol with ½ tsp lemon juice for a quick keto glaze.
Why It’s Great for Keto
This mug cake is low in net carbs and high in satisfying fats, making it a keto-friendly alternative to traditional baked goods. The almond and coconut flours provide fiber and a naturally low glycemic impact. It’s the perfect way to enjoy a fruity dessert without spiking blood sugar.
FAQ
Can I use frozen blueberries? Yes! Just use them straight from the freezer. No need to thaw.
Is this eggy? Not at all—the lemon and blueberry flavors balance the egg perfectly. For even less egg taste, you can try using just the yolk and a bit of almond milk.
Can I double the recipe? Yes! Split it into two mugs for even cooking.
Affiliate Links
- Microwave-Safe Ramekin: Ideal for even cooking
- Lemon Zester: Makes zesting quick and efficient
- Low-Carb Sweetener: Swerve Confectioners or Lakanto Powdered