Keto Lemon Blueberry Mug Cake
My lemon blueberry cake is bursting with beautiful natural flavors and so refreshing! This moist, easy to make cake is filled with delicious blueberry and lemon zest.
Mug cake is so fun and delicious. Very nice for portion control and having a treat when others are eating sugar.
This cake is beyond moist, with the perfect zing from lemon zest and juice.
I’m not sure if my meager description is doing the cake any justice but it was soooo good!
I really loved it as a naked cake because the cake itself is so tasty it really doesn’t need a glaze, but it looks pretty and it gives an added “zing”
Blueberries: I love fresh blueberries with this recipe but you can use frozen ones. Thaw before use then drain. Wild blueberries are my favorite, but regular are great as well.
Lemon zest. Lemon zest makes all the difference. Make sure you zest your lemons before you juice them! It will be quite a challenge to zest a juiced lemon.
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Keto Lemon Blueberry Mug Cake
Ingredients
- 1 TB butter melted
- 2 TB natural sweetener
- 1/4 cup almond flour
- 1/2 tsp baking powder
- 1 egg yolk
- 1 TB heavy cream
- 1 tsp lemon zest
- 2 drops lemon oil
- 1 TB wild blueberries 8 regular
Lemon Glaze(Optional)
- 1 TB powdered natural sweetener
- 1 tsp lemon zest
- 2 TB lemon juice
Instructions
- In a microwave safe mug or ramekin, melt butter. Add sweetener, zest, and lemon oil. Stir well.
- Add dry ingredients, egg yolk, and heavy cream. . Add blueberries. Stir gently to avoid smashing them.
- Microwave 1 minute. Continue adding time in 10 second increments until just set. Do not overbake. Garnish with optional glaze and blueberries if desired.
Lemon Glaze:
- Mix ingredients. Drizzle over mug cake.
Video
Notes
Nutrition
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