This lemon keto mug cake is the most delicious almond flour mug cake for snacking on the keto diet. Cake mug 5 easy ingredients with a sharp lemon flavor and only 7 g of clean carbohydrates.

This lemon keto cupcake is the easiest recipe to share with your loved ones and is made with only 5 ingredients. Let's see what you need to make this moist and simple lemon cake.

Almond flour is an extraordinary keto flour that produces moist and chewy cakes. If you have a peanut allergy, you can replace almond flour with sunflower seed flour
Eggs - this recipe doesn't work as a free egg. I'm sorry
Baking powder or half the amount of baking soda
Lemon juice - I use fresh lemon juice
Sugar-free crystal sweetener - I like Monk fruit crystals or erythritol but feel free to use xylitol, all at the same ratio
Lemon zest - this is, of course, optional but tastes good and won't contain carbohydrates. I grate the skin from my homegrown lemon. Make sure you use untreated lemon before adding the skin to your recipe.

Mug cakes are better baked for 90 seconds using a microwave. You must use high power (800W) from your microwave for perfect roasting results. If you don't have a microwave, mug cakes can be baked in a small ramekin in the oven. Preheat the oven to 180 C (350F) and bake our mug cakes for 12-15 minutes. You know it's cooked when the pick that is put in the middle of the mug cake comes out clean or with little or no crumbs on it.

Delicious lemon keto mug by yourself or added with unsweetened coconut yogurt. Coconut yogurt is only made from 2 ingredients: coconut cream and probiotics. This is a delicious milk-free keto yogurt and I like the lemon and coconut combo. If not, use unsweetened whipped cream or Greek yogurt.

This recipe is for one large mug cake or 2 small mug cakes like in the picture. One large mug cake, the entire recipe, contains 7.4 grams of clean carbohydrates. To reduce carbohydrates, separate half the recipe and store the other half in the refrigerator for 24 hours in a closed cup, or share with friends!


  • 1 regular sized egg
  • 4 tablespoons of almond flour
  • 1/2 teaspoon baking powder
  • 1 1/2 tablespoons of erythritol-free crystal sugar or Monk or Xylitol
  • 2 tablespoons of lemon juice


  • 1 teaspoon of grated lemon zest - use untreated organic lemon
  • 2 tablespoons of blueberries - fresh or frozen
  • 1 tablespoon of coconut cream or whipped cream


  1. In a small bowl, beat the eggs, almond flour, baking powder, sugar-free crystal sweetener and lemon juice to form a consistent cookie mixture.
  2. Add some optional ingredients now, if desired, like lemon zest or blueberries - fresh or frozen.
  3. Move the mixture into a high microwave-safe cup. Your cupcake will go up and double the height so make sure the cup you use is high enough to avoid the cupcake batter overflowing in the microwave. Do not microwave it into 2 cups or it will affect the microwave time as a result. Bake at once and share!
  4. High power microwave (800W) for 90 seconds.
  5. Remove from the microwave and cool for 2 minutes before eating and add toppings.
  6. Enjoy straight into the cup or print the mold on a plate and half the recipe to share!


  1. Preheat the oven to 180C (350F)
  2. Add the mixture to the medium-size ramekin oven or 2 small ramekins.
  3. Bake for 12-15 minutes. Inspect the baking process after 8 minutes then every 2 minutes. Use the skewer that you put in the middle of the mug cake. It is baked when it comes out (or very few) crumbs on it. Note that if you use a smaller ramekin and half the dough in two ramekins, the cake will cook faster between 8-12 minutes.


  1. Microwave baked goods cannot be stored properly, no more than 30 minutes to 1 hour. After that, the texture dries very quickly and you will lose the chewy texture of the cake. I suggest you make a mug cake if you want to keep it for 2-3 days at room temperature.
This recipe is inspired by sweet as honey

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