Easy 5-minute lemon mug cake -

This keto lemon mug cake is ready in only a few minutes and will leave you satisfied and satiated with only 3.1g net carbs per serving!

Table of Contents

Duration:

Prep Time: 3 minutes

Cook Time: 2 minutes

Total Time: 5 minutes

YIELDS: 2 servings

Ingredients:

2 tbsp (0.5oz/16g) almond flour
2 tbsp (0.5oz/16g) coconut flour
2 tbsp (1oz/28g) granulated erythritol
1 egg
1 tbsp (15ml) unsweetened almond milk
1 tbsp (15ml) melted butter or coconut oil
1 tbsp (15ml) lemon juice
1 drop lemon flavoring (optional)
½ tsp (gluten-free) baking powder
Optional: Lemon Icing
2 tbsp (0.3oz/12g) powdered erythritol
1 tbsp (15ml) heavy cream
1 tsp (5ml) lemon juice

Instructions:

1 Add all of the ingredients except for the ingredients for the optional lemon icing into a middle-sized bowl.Whisk until you get a smooth and chunk-free dough.

2 Grease your microwave-safe mug or ramekin with cooking oil that doesn’t have a strong taste (I like to use coconut oil, butter or avocado oil).

3 Add your cake batter into your mug or ramekin (the mug should be at least double the size of the mixed ingredients).

Instructions: Microwave

4 Microwave for about 1-3 minutes.

(The cooking time in your microwave may vary heavily depending on what microwave and what settings you’re using.)

A broad rule of thumb: Approx. 1 Minute at 1200 Watt and more like 2-3 minutes at <600 Watt.

If you don’t know the Wattage power of your microwave I’d recommend baking your mug cake for a shorter time period (60 seconds) first and continue baking for a few more seconds if needed.
This will avoid that the mug cake dries out.
You can test if your mug cake is completely cooked by pricking the center with a toothpick – if it comes out “clean” it’s ready!