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.
Ingredients
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:
- 15 grams cream cheese softened
- 15 grams heavy whipping cream
- 5 grams powdered erythritol
- ⅛ teaspoon vanilla extract
- ⅛ 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.
Nutrition
Calories: 434kcalCarbohydrates: 9gProtein: 14gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 229mgSodium: 428mgPotassium: 131mgFiber: 3gSugar: 3gVitamin A: 1036IUVitamin C: 4mgCalcium: 242mgIron: 2mg
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