Keto Lemon Mug Cake (Low Carb Recipe)

As we all know, the ketogenic diet can sometimes feel restricting and unsatisfying when it comes to being able to have quality sweets (aka… that candy bar you almost broke your diet for in the grocery store check out line). But, your journey does not have to end in that grocery store check out line becasue I am lucky enough to have tried one of the best keto desserts of all time and I am here today to share it with you guys.

Sugar Free, Low Carb, & Keto Friendly Lemon Mug Cake

This super easy lemon mug cake is perfect for when you just want a quick treat to fight those cravings that I know most of us occasionally have. When I took my first bite into this cake I instantly thought of all those lemon pound cakes that surrounded my childhood. I must say this version tastes just as good if not better than grandmas old fashioned lemon pound cake recipe (I promise I won’t tell her if you don’t).

Glaze vs. Icing

Personally, I am an icing kinda guy so I prefer the lemon infused cream cheese icing on my cake but I know that there are some of you out there that prefer glaze over icing so I will be including measurements and ingredients for both so you can decide!

Servings: 2
Calories: 250 
Prep/Cook Time: 5 minutes


For the Cake:

  • 4 tbsp almond flour extra fine
  • 2 tbsp double/heavy cream
  • 1 1/2 tbsp truvia or (sweetener of choice)
  • 1 egg
  • 2 tbsp lemon juice
  • 1/2 tsp baking powder

For the Icing:

  • 1 tbsp cream cheese
  • 1/2 tbsp heavy cream
  • 1 tsp truvia (or sweetener of choice)
  • 1/4 tsp lemon juice


For the Glaze:

  • 1 tbsp unsalted butter
  • 1 tbsp double/heavy cream
  • 1/4 tsp lemon juice
  • 1 tbsp truvia (or sweetener of choice)



  1. Grease the inside of a ramekin or mug of choice with melted butter.
  2. For the cake: Mix all dry ingredients – almond flour, sweetener and baking powder
  3. Add all wet ingredients and mix thoroughly with a fork. If you find your dough is too liquid add a bit more almond flour.
  4. Transfer batter into your ramekin/mug and level the top.
  5. Microwave on high for about 90 seconds depending on the strength of your microwave.
  6. Remove from microwave and turn upside down onto a plate.
  7. For the icing, mix all ingredients until combined then microwave for 15-30 seconds depending on desired thickness.
  8. Or for the glaze, melt the butter, then stir in the cream, lemon juice and sweetener.
  9. Let it cool until the icing or glaze begins to thicken but can still be poured. Then spoon/pour over cake and serve.

Nutritional Facts (Per Serving)

| 24g Fat | 4 Net-Carbs |7g Protein |


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