Description
This Lemon Blueberry Keto Mug Cake is a quick, bright, and sugar-free dessert made with almond flour, lemon juice, and juicy blueberries. Ready in just 3 minutes, it’s soft, zesty, and perfect for anyone craving a low-carb, gluten-free sweet treat. Inspired by Chef Rita’s cozy Oregon kitchen, this single-serve cake captures the sunny flavors of lemon and berries in one beautiful, keto-friendly mug.
Ingredients
1 large egg
5 tablespoons almond flour
1/2 teaspoon baking powder
1 1/2 tablespoons granulated Stevia or erythritol
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons fresh blueberries
Instructions
1. Whisk egg, lemon juice, lemon zest, and sweetener in a small bowl until smooth.
2. Add almond flour and baking powder, stirring to combine.
3. Fold in blueberries gently to keep them whole.
4. Pour mixture into a tall microwave-safe mug, leaving space for rising.
5. Microwave on high for 90 seconds, or until firm to the touch.
6. Let cool for 1 minute before serving warm.
7. Top with sugar-free whipped cream, lemon glaze, or more fresh blueberries if desired.
Notes
For a dairy-free version, use coconut cream or vegan yogurt on top.
Add 1 teaspoon of poppy seeds for a bakery-style twist.
Bake at 350°F for 10 minutes if you prefer an oven-baked texture.
Inspired by my Keto Apple Mug Cake Recipe and Lemon Poppy Seed Mug Cake for flavor harmony.
- Prep Time: 1 minute
- Cook Time: 2 minutes
- Category: Healthy Mug Cakes
- Method: Microwave
- Cuisine: American