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Lemon blueberry low-carb mug cake… exactly what you need when cake cravings strike. And who doesn’t have a cake craving practically every other day???

But when you’re trying to eat healthily and trying to reduce carbs, you need a satisfying and just-as-delicious-as-the-real-deal cake.

This is especially true when you’re cutting out regular flour and sugar. You know, the stuff the delicious cakes you grew up with were made of.

Tell me something…

Are you the type that will eat an entire 8” round cake if it’s sitting in front of you? It’s okay, I won’t tell anybody. 😉

I’ve been known to do something like that before. It’s like there’s a part of you that won’t stop until there’s no more left. And cake is just so irresistible!

So, the cure is making this cake that you can eat entirely in one sitting without any guilt. You can inhale this one if you want to. Though I personally recommend you savor every single bite.

It’s a single mug serving with organic blueberries and freshly squeezed lemon juice. It’s sugar-free and gluten-free (ultra-processed regular flour free).

LEMON BLUEBERRY LOW CARB MUG CAKE RECIPE

This single serving lemon blueberry low carb mug cake recipe is moist and flavorful, a satisfying treat for those moments when you crave a delicious fruity tart cake.

Lemon Blueberry Keto Mug Cake2

INGREDIENTS:

Mug Cake Ingredients:

1 Tbsp Butter

1 Tbsp Lakanto monk fruit sweetener blend (or any other sugar substitute)

1 Tbsp organic coconut flour

1 Tbsp organic almond flour

½ tsp baking powder

1 large egg

¼ tsp vanilla extract

1 Tbsp freshly squeezed lemon juice

¼ tsp lemon zest

¼ cup organic blueberries

Pinch of salt

Blueberry Topping Ingredients:

1 Tbsp crushed organic blueberries

¼ tsp lemon juice

1/4 tsp Lakanto monk fruit sweetener blend (or any other sugar substitute)

INSTRUCTIONS:

Lemon Blueberry Keto Mug Cake3

Mug Cake Instructions:

  1. Melt butter in a mug for 15-30 seconds in the microwave.
  2. Remove mug from microwave and add sugar substitute, coconut flour, almond flour, and a pinch of salt. Mix well.
  3. Mix in egg, vanilla extract, lemon juice, and lemon zest. Once all ingredients have been combined, add blueberries and mix them with the cake batter.
  4. Microwave lemon blueberry batter on high for 80 seconds.
  5. Remove from the microwave, add blueberry topping and enjoy!

Blueberry Topping Instructions:

  1. Crush blueberries and mix with sugar substitute and lemon juice.
  2. Pour over warm lemon blueberry cake.

NOTES:

I like to use frozen organic blueberries for this recipe because they yield more juice when heated. If you use frozen blueberries, heat them before adding them to the cake batter and before crushing them for the topping.

Lemon Blueberry Keto Mug Cake - Portrait

 

LEMON BLUEBERRY LOW CARB MUG CAKE
PREP TIME
8 mins
COOK TIME
1 min
TOTAL TIME
9 mins
 

This single serving lemon blueberry low carb mug cake recipe is moist and flavorful, a satisfying treat for those moments when you crave a delicious fruity tart cake.

COURSE: Dessert, Snack
CUISINE: American
Keyword: lemon blueberry keto mug cake
SERVINGS: 1 serving
AUTHOR: Catherine Baez Sholl
INGREDIENTS
Mug Cake Ingredients:
  • 1 Tbsp Butter
  • 1 Tbsp Lakanto monk fruit sweetener blend or any other sugar substitute
  • 1 Tbsp organic coconut flour
  • 1 Tbsp organic almond flour
  • ½ tsp baking powder
  • 1 large egg
  • ¼ tsp vanilla extract
  • 1 Tbsp freshly squeezed lemon juice
  • ¼ tsp lemon zest
  • ¼ cup organic blueberries
  • Pinch of salt
Blueberry Topping Ingredients:
  • 1 Tbsp crushed organic blueberries
  • ¼ tsp lemon juice
  • 1/4 tsp Lakanto monk fruit sweetener blend or any other sugar substitute
INSTRUCTIONS
Mug Cake Instructions:
  1. Melt butter in a mug for 15-30 seconds in the microwave.
  2. Remove mug from microwave and add sugar substitute, coconut flour, almond flour, and pinch of salt. Mix well.
  3. Mix in egg, vanilla extract, lemon juice, and lemon zest. Once all ingredients have been combined, add blueberries and mix them with the cake batter.
  4. Microwave lemon blueberry batter on high for 80 seconds.

  5. Remove from the microwave, add blueberry topping and enjoy!
Blueberry Topping Instructions:
  1. Crush blueberries and mix with sugar substitute and lemon juice.
  2. Pour over warm lemon blueberry cake.
RECIPE NOTES

I like to use frozen organic blueberries for this recipe because they yield more juice when heated. If you use frozen blueberries, heat them before adding them to the cake batter and before crushing them for the topping.

BEFORE YOU GO…

Comment below and tell me your favorite cake flavor. What’s your go-to when you crave cake?

Lemon Blueberry Low Carb Mug Cake2

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