Keto Lemon Blueberry Mug Cake
A bright, single-serve mug cake ready in under 5 minutes. Mixed and cooked right in the mug. Yields 3 individual mugs.
Servings 3
Calories 265kcal
Equipment
- Three 12- to 16-ounce (350–475 mL) wide-mouthed, microwave-safe mugs
- Small fork or mini-whisk
- Measuring spoons and cups
Ingredients
- 3 tablespoons unsalted butter divided
- 1/4 cup erythritol–monk fruit granular blend divided
- 3 tablespoons superfine almond flour divided
- 2 1/2 tablespoons coconut flour divided
- 3/4 teaspoon baking powder divided
- 1/8 teaspoon fine sea salt
- Pinch ground cardamom optional
- 3 large eggs at room temperature
- 2/3 cup fresh or frozen blueberries divided
- 3 tablespoons fresh lemon juice divided
- 1 teaspoon vanilla bean paste
- Zest of 1 small lemon about 1 teaspoon, divided
Instructions
- For each mug: melt 1 tablespoon butter in a wide, microwave-safe mug, swirl to coat, add a portion of lemon zest and rest 1 minute.
- Whisk in 1 egg, 1 tablespoon lemon juice, and 1/3 teaspoon vanilla bean paste until slightly frothy.
- Add 1 tablespoon almond flour, 2 1/2 teaspoons coconut flour, 1 tablespoon sweetener, 1/4 teaspoon baking powder, a pinch of salt, and optional cardamom. Stir just to combine.
- Fold in about 2 1/2 tablespoons blueberries.
- Microwave on high 70–90 seconds until the top is set, springs back, and a toothpick comes out mostly clean.
- Top immediately with about 1 tablespoon remaining blueberries, 1 teaspoon sweetener, and a tiny splash of lemon juice or water. Lightly mash to make a quick compote. Rest 1 minute before eating.
Notes
- Storage: Best enjoyed immediately. Cover and refrigerate up to 24 hours if needed.
- Swaps: Raspberries or chopped strawberries may replace blueberries. Lime may replace lemon. Use 1/2 teaspoon vanilla extract if needed.
- Troubleshooting: If spongy or rubbery, reduce microwave time in 15-second steps.
- Dietary: Not suitable for strict ketogenic diets; low-carb.