Keto Lemon Poppy Seed Mug Cake Recipe
If you love the taste of lemon, you will fall in love with this Keto Lemon Poppy Seed Mug Cake Recipe! Promise!
This would be a perfect keto dessert idea that you can make for any special occasion especially if your loved one really likes anything lemon flavored.
In this recipe we prefer to use fresh lemons but you can also use lemon juice already juiced or you can use lemon extract. We find the fresh lemon tastes the best without any chemical flavor.
We’ve added a lemon glaze recipe below but we’ve also topped this recipe with our Keto Cream Cheese Frosting recipe too. Both are delightful!
Keto Lemon Poppy Seed Mug Cake Recipe Ingredients
Cake Ingredients
- 1 tbs butter, melted
- 1 egg
- 3 tbs almond flour
- 1/4 tsp baking powder
- 1 tbs monkfruit sweetener, confectioners blend
- 1 tbs lemon juice or 10 drops of lemon extract
- 1/2 tsp poppy seeds
- Lemon zest, optional topping
Lemon Glaze Ingredients
- 2 tbs monkfruit sweetener, confectioners blend
- 1 tbs heavy whipping cream
- 1 tsp lemon juice
- Add more heavy cream if the glaze is too thick. Add 1/2 tsp at a time until you get the glaze consistency you want.
- Lemon zest and raspberries as optional topping choices
Lemon zest, optional topping Instructions
Get the full recipe instructions in the printable recipe card below.
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Here are a few photos we took while making this mug cake!
Keto Lemon Poppy Seed Mug Cake Recipe
Equipment
Ingredients
Lemon Poppy seed cake ingredients
- 1 tbs butter melted
- 1 egg
- 3 tbs almond flour
- 1/4 tsp baking powder
- 1 tbs monkfruit sweetener confectioners blend
- 1 tbs lemon juice or 10 drops of lemon extract
- 1/2 tsp poppy seeds
- Lemon zest optional topping
Lemon Glaze ingredients
- 2 tbs monkfruit sweetener confectioners blend
- 1 tbs heavy whipping cream
- 1 tsp lemon juice
- Add more heavy cream if the glaze is too thick. Add 1/2 tsp at a time until you get the glaze consistency you want.
- Lemon zest and raspberries as optional topping choices
Instructions
- In a microwave safe container, melt the butter by placing it in the microwave for about 10 to 15 seconds.
- Add the egg to the butter mixture and whip the egg until it’s fully combined and fluffy.
- Add the remaining dry ingredients to the wet ingredients and mix well until smooth and creamy.
- Spray the mug cake container with non stick cooking spray and add the batter.
- This recipe will make one large mug cake or two small mug cakes. If you are using a small mug, then divide the batter into two equal parts and bake it in the microwave for 60 seconds each.
- If you are using a small silicone waffle mold, these only take about 30 seconds to bake because they are super small and thin.
- In a small bowl, make the glaze.
- Add the glaze ingredients and mix until it’s smooth and creamy. Add more liquid if you want it a watery consistency or less liquid if you want it thicker.
- Top with raspberries and lemon zest too!
I wish the recipes included nutritional information. Total carbs, protein, fat. While I realize those can vary depending on my ingredients, at least it is a “ballpark.”