Keto Lemon Mug Cake Recipe

Keto Lemon Mug Cake Recipe

Lemon is one of my favourite flavours in baking. It’s always been my go to treat for baking. I like it best when there’s still some tartness to the lemon flavour, after all it’s a tart fruit. This keto lemon mug cake recipe caught my eye as I was searching for a dessert to make for my hunny’s birthday. Sounds delicious! I like how she gave directions for making just a single serving at the end.

Keto Lemon Mug Cake Recipe

If you need a quick gluten-free dairy-free cake, this is right for you as well! If you’re not watching carbs, a mild raw honey (use 1 tablespoon per packet of stevia called for) works well in this recipe as well. You may need to increase the baking time a touch when using honey.

If you’d like to make a small batch of cupcakes, this recipe will fit into 6 cupcake liners.

Being low-carb, these cakes are not the exact same consistency as wheat cake made with real sugar and flour. But they can really satisfy a cake craving and are delicious on their own. These mug cakes are a little more custardy-soft than traditional cake.

This ketogenic diet-friendly mug cake recipe serves 4, perfect for when you want a sweet treat for the family (or to freezer for yourself for later!) but don’t want loads of leftovers.


  • 3 eggs
  • 1/4 cup lemon juice juice of about 1 lemon
  • 1/4 cup coconut milk OR heavy whipping cream
  • 1 lemon zested
  • 3 packets stevia
  • pinch sea salt
  • 1/4 cup coconut flour
  • 1/4 teaspoon baking soda


  1. Preheat oven to 375° F
  2. Grease 4 custard cups or ramekins with butter or coconut oil (I use these, they are 5 oz but any cup between 4 and 6 oz should work)
  3. Combine eggs, lemon juice, coconut milk or heavy cream, lemon zest, stevia, sea salt, and coconut flour and stir well.
  4. Allow to sit for 5 minutes (this is the trick to getting coconut flour to not be clumpy) and then stir again until completely smooth.
  5. Add in baking soda, and stir again.
  6. Evenly pour batter into 4 custard cups and then place in the oven.
  7. Bake for 20 minutes, or until edges are starting to turn golden brown, ‘cake’ springs back when you gently press on it, and a knife or toothpick inserted into the middle comes out clean.
  8. Cool, and then top as desired with stevia-sweetened whipped cream, or whipped coconut cream to make it dairy-free.

To make a single serving of this mug cake, use 1 egg, 2 tablespoons lemon juice, the zest of 1/4 a lemon, 2 tablespoons cream, 2 tablespoons coconut flour, 1 packet stevia, a tiny bit of salt, and tiny bit of baking soda (small pinch of each). Place in a mug or a 6-ounce ramekin. Microwave for 1:30 on high, or bake as directed for the full batch.


Mmm… I’m going to put lemons on my list to by next grocery shop, and try this out.

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