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Quick Keto Blueberry Lemon Mug Cake

Close-up of a freshly made Keto Blueberry Lemon Mug Cake topped with fresh blueberries and sugar crystals in a blue mug.
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Make a single-serving, low-carb blueberry lemon cake in your microwave in minutes using almond flour.

Ingredients

Scale
  • 3 tablespoons almond flour
  • 1 tablespoon keto granulated sweetener (erythritol or monk fruit blend)
  • 1/4 teaspoon baking powder
  • Pinch of salt
  • 1 tablespoon unsalted butter, melted
  • 1 large egg yolk
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1 tablespoon unsweetened almond milk
  • 1 tablespoon fresh or frozen blueberries

Instructions

  1. Combine the almond flour, sweetener, baking powder, and salt in a microwave-safe mug. Stir well.
  2. Add the melted butter, egg yolk, lemon juice, lemon zest, and almond milk to the dry ingredients.
  3. Mix everything thoroughly with a fork until just combined. Do not overmix.
  4. Gently fold in the blueberries.
  5. Microwave on high for 60 to 90 seconds. Cooking time varies based on microwave wattage. Check at 60 seconds. The cake should be set but still slightly moist in the center.
  6. Let the mug cake cool for one minute before eating directly from the mug.

Notes

  • For a slightly fluffier texture, use 1/2 teaspoon of melted coconut oil instead of butter.
  • If your blueberries sink, mix them with 1/2 teaspoon of almond flour before adding them to the batter.
  • If the cake seems dry after cooking, reduce the microwave time by 10 seconds next time.

Nutrition

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