Keto Mug Cake

I haven’t done a mug cake recipe in ages since recording this recipe. So what’s a better time than now to make a Keto mug cake?

So today we’re making one with lemon and thyme because I had half a lemon in my fridge and some thyme that was on its last legs. I get to use up some ingredients and make a delicious cake. It’s a win-win situation. So, without further ado, here is the recipe.

Ingredient Notes

• Almond flour: Use finely ground almond flour for a smooth, tender texture.
• Powdered erythritol: Dissolves easily into both the batter and glaze. Granular erythritol won’t blend as smoothly and can leave a gritty texture in the glaze.
• Butter: Use melted butter to blend evenly through the batter. Salted or unsalted both work here.
• Full-fat Greek yogurt: Adds moisture and a slight tang that balances the sweetness. Stick to full-fat—lower-fat yogurt has more water and can throw off the texture.
• Egg: Binds the cake and adds structure.
• Lemon zest and juice: Use fresh lemon only. Zest adds concentrated citrus flavor, while the juice brightens the overall taste. Bottled juice won’t give the same result.
• Fresh thyme leaves: Just a few leaves add subtle herbal depth. It pairs well with lemon but should be used lightly so it doesn’t overpower the cake.
• Baking powder: Helps the cake rise.
• Cream cheese: Use full-fat cream cheese for the glaze.
• Heavy whipping cream: Use cream with at least 36% fat to create a thick, rich glaze that sets well but still pours easily.

Step by Step Video Instructions

Expert Tips

Zest the lemon before juicing: It’s simply easier to zest a whole lemon. Once juiced, the lemon softens and becomes harder to zest cleanly. Always zest first to avoid hassle.

Microwave for 60 to 90 seconds, depending on texture: Go for 60 seconds if you want a moist, slightly underdone center. For a firmer, more set cake, microwave up to 90 seconds.

Cool the cake before glazing: If the cake is hot, the glaze will soften too much and lose its texture. Let the cake cool before adding the glaze so it stays thick and smooth.

Storage and Leftovers

Cake storage: Once fully cooled, the cake can be stored in an airtight container in the fridge for up to 3 days. If you’re making a batch, store the cakes and glaze separately. This makes it easier to reheat the cakes without affecting the texture of the glaze.

Reheating:

Microwave: Reheat individual cakes for 10 to 15 seconds until just warmed through.
Oven: Place the cake in an oven-safe dish and heat at 300°F (150°C) for 5 to 7 minutes. Let it cool slightly before topping with the glaze.

Serving: The cake also holds up well at room temperature. It stays soft and moist, and the glaze keeps its texture once chilled and set.

Nutrition Info (Per serving) – For the Cake

• Calories: 325
• Net Carbs: 3g
• Carbs: 6g
• Fat: 29g
• Protein: 12g
• Fiber: 3g

This recipe makes 10 servings. Get this recipe on myfitnesspal.

Nutrition Info (Per serving) – For the Cream Cheese Glaze

• Calories: 56
• Net Carbs: 1g
• Carbs: 1g
• Fat: 6g
• Protein: 1g
• Fiber: 0g

This recipe makes 8 servings. 1 serving = 15 grams approx. Get this recipe on myfitnesspal. To accurately know the serving size, weigh the glaze and divide the number by 8.

More Keto Mug Cake Recipes:

• Keto Chocolate Mug Cake
• Keto Nutella Mug Cake
• Keto Berry Mug Cake
• Keto Coffee Mug Cake
• Keto Pumpkin Spice Mug Cake

Keto Mug Cake

This sweet and slightly tangy mug cake is flavored with fresh lemon and a hint of thyme. It's topped with a rich cream cheese glaze and comes together in just 10 minutes.

4.47 from 15 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Dessert

Cuisine American

Servings 1 serving

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Mug Cake:

• 25 grams almond flour
• 15 grams powdered erythritol
• 15 grams butter melted
• 15 grams full-fat Greek yogurt
• 1 egg
• ½ teaspoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon lemon zest
• 1 teaspoon lemon juice
• A few fresh thyme leaves

For the Cream Cheese Glaze:

• 60 grams cream cheese softened
• 60 grams heavy whipping cream
• 15 grams powdered erythritol
• ¼ teaspoon vanilla extract
• ¼ teaspoon lemon zest

Instructions

 

Make the Mug Cake:

• In a mixing bowl, whisk together the almond flour, erythritol, butter, yogurt, egg, vanilla extract, baking powder, lemon zest, lemon juice, and thyme leaves until smooth and well combined.
• Pour the batter into a microwave-safe mug or ramekin.

Cook the Cake:

• Microwave for 60 seconds for a gooey texture or 90 seconds for a firmer cake.
• Alternatively, bake in a preheated oven at 175°C (350°F) for 15–20 minutes until the cake is set. Avoid using a mug in the oven; use a ramekin or oven-safe dish.
• Let the cake cool to room temperature before glazing.

Make the Glaze:

• In a small bowl, whisk together the softened cream cheese, heavy cream, erythritol, vanilla extract, and lemon zest until smooth.

Glaze and Serve:

• Spoon the chilled glaze over the cooled cake and serve.

Keyword Keto Mug Cake

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