Lemon Blueberry Keto Mug Cake
A quick and fluffy keto mug cake bursting with fresh lemon and blueberries. Ready in just 7 minutes with 18g protein and only 5.3g net carbs per serving.
Ingredients
- 3 tbsp Greek yogurt 45.65 g - Two Good brand recommended
- 1 large egg - room temperature
- 2 tsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1/3 cup almond flour 37.33 g - fine grind
- 3 tbsp protein powder - unflavored or vanilla
- 1 tbsp sweetener - erythritol or allulose
- 1/2 tsp baking powder
- 1 pinch salt
- 2 tbsp fresh blueberries - whole
Instructions
- Mix Wet Ingredients
- In a medium bowl, combine Greek yogurt and egg. Zest lemon directly over the bowl to catch the oils, then add lemon juice. Whisk until smooth and pale yellow with flecks of zest.
- Add Dry Ingredients
- Add almond flour, protein powder, sweetener, baking powder, and salt to the wet mixture. Stir gently but thoroughly until no lumps remain. The batter should be thick but pourable, similar to pancake batter.
- Fold in Blueberries
- Gently fold in the fresh blueberries, being careful not to crush them. This ensures they burst when you bite into the finished cake.
- Prepare Mugs
- Lightly grease two microwave-safe mugs (at least 4 oz capacity) with butter or coconut oil spray. Divide batter evenly between the two mugs, leaving about 1 inch at the top for rising.
- Microwave
- Set microwave to 50% power. Cook one mug for 2 minutes. If cooking both mugs at once, add 30-60 seconds. Cooking time may vary by microwave, so watch carefully the first time.
- Rest and Serve
- Remove mug carefully (it will be hot). Let rest for 2-3 minutes to allow texture to set. Serve warm or let cool completely. Optional: top with whipped cream.
Notes
Protein Powder Substitutions: Can substitute with collagen peptides, but texture will be denser and may need an extra minute of cooking. To omit protein powder entirely, add 3 extra tbsp almond flour and 1/4 tsp more baking powder (increases carb count).
Flour Alternatives: For coconut flour, use only 2 tbsp, add 1-2 tbsp extra Greek yogurt, and 1/4 tsp more baking powder.
Nut Allergy: Replace almond flour with sunflower seed flour in equal amounts.
Sweetener Options: Both erythritol and allulose work well. Microwave cooking prevents darkening issues with allulose.
Berry Variations: Substitute raspberries or blackberries for blueberries, or omit berries entirely for pure lemon flavor.
Oven Method: If no microwave, bake at 350°F for 12-15 minutes or until toothpick comes out clean.
Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in microwave for 15-20 seconds.
Fresh Lemon is Essential: Bottled lemon juice will not provide the same bright flavor. Fresh zest is crucial for best results.
Nutrition per serving: 180 calories | 7.6g total carbs | 2.3g fiber | 5.3g net carbs | 18g protein | 10g fat
Flour Alternatives: For coconut flour, use only 2 tbsp, add 1-2 tbsp extra Greek yogurt, and 1/4 tsp more baking powder.
Nut Allergy: Replace almond flour with sunflower seed flour in equal amounts.
Sweetener Options: Both erythritol and allulose work well. Microwave cooking prevents darkening issues with allulose.
Berry Variations: Substitute raspberries or blackberries for blueberries, or omit berries entirely for pure lemon flavor.
Oven Method: If no microwave, bake at 350°F for 12-15 minutes or until toothpick comes out clean.
Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat in microwave for 15-20 seconds.
Fresh Lemon is Essential: Bottled lemon juice will not provide the same bright flavor. Fresh zest is crucial for best results.
Nutrition per serving: 180 calories | 7.6g total carbs | 2.3g fiber | 5.3g net carbs | 18g protein | 10g fat