Monday, November 2, 2020



This ketogenic-friendly mug cake recipe is perfect when you want a sweet treat for the family (or freeze for yourself for later!) But don't want a lot of leftovers.


  • 1 large egg
  • ¼ teaspoon of vanilla
  • ¼ teaspoon of coconut flour
  • ½ teaspoon of baking powder
  • 1 tablespoon of lemon juice
  • 3 tablespoons of superfine almond flour
  • 1 tablespoon unsalted butter, melted
  • 1 ½ tablespoon granulated erythritol sweetener
  • ¼ teaspoon lemon zest plus extra for garnish


First, in a microwave-safe mug that can hold at least 8 oz of liquid, add all the ingredients for the mug cake except the lemon zest. Mix with a small whisk until the dough is smooth.

Then, stir in 1/4 teaspoon of lemon zest. Add a little more zest to the surface of the cake. It should only be a pinch spread over the surface.

Microwave the cake for about 1 minute and 40 seconds. Allow the cake to cool slightly before sprinkling it with powdered sugar substitute (like Swerve) or other topping of your choice. Cake is best eaten soon after baking. Happy Cooking Time.


I am using a 1100 watt microwave. You may need to adjust the time and / or wattage if you are using a different wattage.

Coconut flour is essential for this recipe. The cake will not be able to suck all the lemon juice and will not rise properly without it. At the same time, you need to make sure that you only use 1/4 teaspoon of coconut flour. Coconut flour is very absorbent, so if you use a little more, your cake will come out dry.

The cake does not rise as high that using an 8 oz mug should be sufficient.

Adding a little extra lemon zest to the surface of the cake will help ensure the flavor of the lemon throughout the cake, as the juice tends to drip a bit towards the bottom of the cake.