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Keto Blueberry Lemon Mug Cake

A bright yellow Keto Blueberry Lemon Mug Cake topped with fresh blueberries and lemon zest, served in a white mug.
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Make a quick, single-serving ketogenic dessert using your microwave. This cake features lemon zest and blueberries in a moist, low-carb base.

Ingredients

Scale
  • 2 tablespoons almond flour
  • 1 tablespoon unsweetened coconut flour
  • 1/4 teaspoon baking powder
  • 1 tablespoon erythritol or monk fruit sweetener
  • Pinch of salt
  • 1 large egg, lightly beaten
  • 1 tablespoon melted butter or coconut oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1 tablespoon unsweetened almond milk (or water)
  • 5 fresh or frozen blueberries

Instructions

  1. In a microwave-safe mug, whisk together the almond flour, coconut flour, baking powder, sweetener, and salt until combined.
  2. Add the beaten egg, melted butter, lemon juice, lemon zest, and almond milk to the dry ingredients. Mix well until a smooth batter forms. Do not overmix.
  3. Gently fold in the blueberries.
  4. Place the mug in the microwave. Cook on high power for 60 to 90 seconds. Cooking time varies by microwave wattage; start checking at 60 seconds.
  5. The cake is done when the top looks set and is no longer wet. It should spring back slightly when touched.
  6. Let the cake cool in the mug for 1 minute before eating directly from the mug.

Notes

  • For a less rubbery texture, avoid overcooking. Microwave times are estimates.
  • Use fresh lemon zest for the strongest flavor.
  • If using frozen blueberries, do not thaw them before adding to the batter.

Nutrition

Find it online: https://flavorvista.com/keto-blueberry-lemon-mug-cake/