One-Bowl Keto Lemon Blueberry Mug Cake
Indulge in a zesty, berry-packed cake ready in under five minutes. This single-serving delight is the perfect low-carb, keto-friendly treat for a bright and flavorful escape, made effortlessly in one mug.
Servings 3
Calories 277kcal
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
- ¼ cup Erythritol-Monk Fruit Granular Blend divided
- 3 tablespoons Superfine Almond Flour
- 2 ½ tablespoons Coconut Flour
- 1 ¼ teaspoons Baking Powder
- ⅛ teaspoon Fine Sea Salt
- Pinch of Ground Cardamom optional
- 3 Large Eggs at room temperature
- ⅔ 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
Instructions
- Aromatic Butter Base : In your mug, microwave 1 tablespoon of butter for 20-30 seconds, or until fully melted. Swirl the butter to coat the bottom and sides of the mug. Add in the lemon zest and let it sit for one minute to infuse the warm butter with a bright, citrus aroma.
- Create the Batter : Into the infused butter, crack one egg and add 1 tablespoon of lemon juice and ⅓ teaspoon of vanilla bean paste. Whisk vigorously with a fork for about 30 seconds until the mixture is pale and slightly frothy.
- Whisk in Dry Components : Add 1 tablespoon of almond flour, 2 ½ teaspoons of coconut flour, 3 tablespoons of the sweetener blend, ¼ teaspoon of baking powder, a pinch of sea salt, and the optional cardamom directly into the mug. Stir gently until all ingredients are just moistened into a thick batter. Do not overmix.
- Fold in Berries : Gently fold in a small handful of the blueberries (about 2 ½ tablespoons) into the batter, distributing them evenly.
- Microwave Transformation : Microwave the mug cake on high for 70-90 seconds. The cake is done when the top is set and springs back lightly to the touch, and a toothpick inserted into the center comes out mostly clean.
- Instant Jam Topping : Carefully remove the hot mug. Immediately top the cake with the remaining blueberries (about 1 tablespoon), the remaining 1 teaspoon of sweetener, and a tiny splash of the remaining lemon juice. Use your fork to gently press and mash the berries into the hot surface of the cake, creating a fresh, warm berry compote right in the mug. Let stand for one minute before enjoying.
Notes
👨🍳 Chef Notes
Storage:
This mug cake is best consumed immediately. If necessary, you can cover and refrigerate a cooled cake for up to 24 hours, though the texture will change.Ingredient Swaps:
Feel free to swap blueberries for raspberries or chopped strawberries. Lime zest and juice can be used in place of lemon for a different citrus twist. If you don't have vanilla bean paste, use ½ teaspoon of a quality vanilla extract.Troubleshooting:
If your cake turns out spongy or rubbery, it was likely overcooked. Reduce your microwave time by 15-second increments. All microwaves vary, so find the perfect timing for your machine. For a slightly gooier center, cook for the minimum recommended time.Nutrition (per serving, approx.):
- Calories: 277 kcal
- Protein: 10 g
- Carbs: 14 g
- Fat: 21 g (Sat Fat: 10 g)
- Fiber: 6 g • Sugar: 5 g
- Sodium: 630 mg • Cholesterol: 215 mg
- Potassium: 300 mg