Keto Lemon Mug Cake
Bright, tangy lemon and sweet blueberries come together in this irresistible keto mug cake. Soft and fluffy, this easy dessert takes less than 10 minutes, start to finish!
Servings 2 servings
Calories 195kcal
Ingredients
- 3 tbsp Greek yogurt
- 1 large egg
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 1/3 cup almond flour
- 3 tbsp protein powder (unflavored)
- 1 tbsp sweetener erythritol or allulose
- 1/2 tsp baking powder
- Pinch salt
- 2 tbsp fresh blueberries
Instructions
- In a medium bowl, whisk together the yogurt, egg, lemon zest, and lemon juice.
- Stir in the almond flour, protein powder, sweetener, baking powder, and salt until well combined. Add the blueberries and stir until well distributed.
- Divide the batter between two lightly greased mugs or ramekins (at least 4 ounce capacity).
- Cook each cake in the microwave on 50% power for 2 minutes. If you cook them both at the same time, they will need a bit more time (30 to 60 seconds more).
- Remove and let cool a few minutes before serving.
Notes
Storage Information: Cover the cakes tightly and store at room temperature for up to 2 days. You can also store them in the refrigerator for up to 5 days. To reheat, place it in the microwave for 15-20 seconds until just warm.
Nutrition
Serving: 1cake | Calories: 195kcal | Carbohydrates: 7.6g | Protein: 17.9g | Fat: 12.2g | Saturated Fat: 1.8g | Fiber: 2.3g