This keto lemon mug cake is soft, fluffy and lemony. It is baked in the microwave for just 90 seconds, made with coconut flour and topped with cream cheese frosting.
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Keto Lemon Mug Cake
I am back on a low-carb diet, and I thought I made myself a low-carb single-serving treat, which I used to make for so long; this time, I am sharing it with you. This low-carb lemon muffin cake is incredibly delicious, soft, and fluffy.
Adding cream cheese frosting really elevates this mug cake to the next level. You will be able to taste it in every bite you have. YUMMY!
It is no secret that I am a big fan of everything made with lemon, and this mug cake is burst with lemon flavor, I like to serve it for an easy breakfast, quick snack, or dessert.
I always keep a jar filled with lemon in the fridge for baking. I used both lemon extract and lemon zest to give this mug cake a lemony flavor.
If you like, you can use lemon juice instead of extract. However, I found the extract to be much more deep in taste.
Why I Love This Recipe
- A single serving quick treat.
- This easy and delicious keto dessert will be ready in just less than 2 minutes.
- The best lemon dessert for me as a huge lemon lover.
- A quick sweet treat that satisfies my sweet tooth.
- An easy and simple keto microwave cake made with simple ingredients.
- Gluten-free, sugar-free, nut-free and low-carb mug cake.
Ingredients For Low-Carb Lemon Mug Cake
Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.
- Coconut flour: I used coconut flour this time and it was so good.
- Egg: I used only one large egg.
- Powdered Erythritol: Use any sugar substitute you have at home. For me, it happened to have Erythritol.
- Baking powder: Baking powder is really important to give the cake a soft texture.
- Lemon extract & Lemon zest: It adds the tangy lemon flavor which I love; you can use fresh lemon juice if you want.
- Butter: I prefer to use butter. However, you can use olive oil or coconut oil instead.
For The Cream Cheese Frosting
- Cream cheese: I used Philadelphia.
- Powdered Erythritol
- Vanilla extract: It adds a good flavor.
- Chocolate chips: I used sugar-free chocolate chips for topping.
Variations & Substitutions
- For lemon lovers, top your mug cake with a lemon glaze instead of cream cheese frosting.
- You may top your cake with whipped cream instead of chocolate chips.
- Add ½ teaspoon of unsweetened cocoa powder to the batter to make the cake chocolaty.
- Add 1 teaspoon of chia or poppy seeds.
- Add some fresh berries to the batter.
- Top this keto microwave cake with Sugar-Free Raspberry Jam or Sugar Free Hazelnut Spread.
How To Make Keto Lemon Mug Cake
Here are step-by-step instructions and photos that show how I made this recipe:
One: Crack the egg in a large microwave-safe mug. Then, whisk it using a fork. Whisk in the powdered erythritol, lemon extract, lemon zest and butter until combined (photo 1 & 2).
Two: Add the dry ingredients; coconut flour and baking powder and keep mixing (photo 3).
Three: Add water gradually while mixing with the fork until combined (photo 4).
Four: Microwave for 90 seconds, then let the cake cool before adding the cream cheese frosting.
Make The Cream Cheese Frosting
Five: Mix Powdered Erythritol, Cream cheese and Vanilla extract until well combined (photo 5 & 6).
Six: Cut the microwave cake into layers, spread the frosting between the cake layers, and then top with the chocolate chips (photo 7 & 8).
Baking In The Microwave
I recommend to operate the microwave at 800 watts, and the cake will take just 1 ½ minutes to bake in the microwave.
How do you know when your mug cake is done? I just press gently on top of the cake if it is firm and slightly sticky, then it is done. If not, I microwave for 5 more seconds.
Cooking Tips!
- Don't overfill your mug with the batter, or it will overflow as it rises.
- If your mug isn't big enough, split the batter between 2 mugs or ramekins.
- I highly recommend consuming this cake on the same day. However, if you like to store it, put the cake in an airtight container in the fridge for 2-3 days.
- It is important to use a microwave-safe mug or ramekin.
Serving Ideas
Serve this mug cake with lunch or dinner as a dessert. You can also serve it with a drink of your choice, such as Caramel Latte, Cucumber Water, Strawberry Milk Tea or Oat Milk Hot Chocolate.
Personally, I like to serve it with a large scoop of Keto Avocado Ice Cream or Vanilla Protein Ice Cream.
Recipe FAQs
No, don't substitute coconut flour for almond flour, coconut and almond flour have different textures and will give you different results. For best results, this recipe calls for coconut flour.
To make this recipe dairy-free, use olive oil or coconut oil instead of butter, and use coconut cream instead of cream cheese.
No, this recipe is not vegan. To make it vegan, use vegan butter and ditch the frosting or replace it with lemon glaze.
Easy Keto Mug Cake Recipes
Here are some of my Keto mug cake recipes:
- Almond Flour Chocolate Mug Cake (Keto)
- Keto Matcha Mug Cake
- Keto Coffee Mug Cake
- Almond Flour Peanut Butter Mug Cake
- Keto Pumpkin Mug Cake (Easy & Quick)
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Recipe Card
Keto Lemon Mug Cake (Sugar-Free)
Ingredients
- ¼ cup Coconut flour
- 1 tablespoon Powdered Erythritol
- 1 Egg
- ¼ teaspoon Baking powder
- ¼ teaspoon Lemon extract
- ¼ teaspoon Lemon zest
- 1 teaspoon Butter
- ⅓ cup Water
For the cream cheese frosting
- 4 tablespoon Cream cheese
- 2 tablespoon Powdered Erythritol
- ¼ teaspoon Vanilla extract
- 1 teaspoon Unsweetened chocolate chips
Instructions
- Crack the egg in a big mug. Then, whisk it using a fork.1 Egg
- Add the powdered erythritol, lemon extract, lemon zest and butter. Then keep mixing.1 tablespoon Powdered Erythritol, ¼ teaspoon Lemon extract, 1 teaspoon Butter, ¼ teaspoon Lemon zest
- Add the coconut flour and the baking powder and keep mixing.¼ cup Coconut flour, ¼ teaspoon Baking powder
- Add the water gradually while mixing with the fork. Microwave for 90 seconds.⅓ cup Water
- Let the cake mug cool before adding the cream cheese frosting.
To make the cream cheese frosting
- Mix Powdered Erythritol, Cream cheese and Vanilla extract well until combined.4 tablespoon Cream cheese, 2 tablespoon Powdered Erythritol, ¼ teaspoon Vanilla extract
- Cut the cake into layers, spread the frosting between the layers and then top with the chocolate chips.1 teaspoon Unsweetened chocolate chips
Notes
- Don't overfill your mug with the batter, or it will overflow as it rises.
- If your mug isn't big enough, split the batter between 2 mugs or ramekins.
- I highly recommend consuming this cake on the same day. However, if you like to store it, put the cake in an airtight container in the fridge for 2-3 days.
- It is important to use a microwave-safe mug or ramekin.
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