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Lemon Poppy Seed Keto Mug Cake

Keto Lemon Poppy Seed Mug Cake

yield: 2 SERVINGS

prep time: 5 MINUTES

cook time: 2 MINUTES

total time: 7 MINUTES

Ingredients

For the Cake:

  • 3 tablespoons almond flour (I use Bob's Red Mill Super-Fine Almond Flour)
  • 1 tablespoon coconut flour
  • 1 1/2 tablespoons erythritol, granular (I use Lakanto Monkfruit Sweetener with Erythritol, Golden)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon poppy seeds
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice (fresh is best)
  • 2 tablespoons butter
  • 1 tablespoon heavy cream
  • 1/8 teaspoon almond extract
  • 1 egg (best at room temperature)

For the Glaze:

  • 1 tablespoon erythritol, powdered
  • 1/2 teaspoon lemon juice (fresh is best)
  • 1/2 teaspoon heavy cream

Directions

1

For the Cake:

Mix dry ingredients together in a small bowl (almond flour, coconut flour, erythritol (granular), baking powder, poppy seeds, and lemon zest). Set aside.

2

In a medium size mug, melt butter in the microwave for 20-25 seconds. Add heavy cream, almond extract, and egg. With a fork or baby whisk, blend together until fully combined and even. Add dry mixture. Continue whisking until a uniform batter has formed.

3

Microwave for 2 minutes (on high). Allow to cool a bit before glazing.

4

For the Glaze:

In a very small bowl (a shot glass or small measuring cup works great) blend together powdered erythritol, heavy cream, and lemon juice. Drizzle over cooled cake as well as down the sides. (I like to pull the cake back from the side of the mug with a fork so the glaze can really get down in there.)

5

Mmm... Enjoy the magic!

Nutritional Information

Yield: 2 servings, Serving Size: 1/2 mug cake
Amount Per Serving: Calories: 245, Total Carbohydrates: 7g, Fiber: 3g, Net Carbohydrates: 4g, Total Fat: 21g, Protein: 7g

Brought to you by Hip2Keto.
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4 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
5.0 / 4 ratings
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Lemon Poppy Seed Keto Mug Cake in a mug

Out of this world keto cake in less than 10 minutes!

Wow, this keto lemon poppy seed mug cake… It’s an anomaly that something can taste so GOOD, yet be so EASY to make. This is a great option for a sweet breakfast, an evening dessert, or a keep-it-in-the-fridge-to-munch-all-day treat!

Lemon Poppy Seed Keto Mug Cake - preparing batter in a mug

Prepare the dry ingredients in a Mason jar to have on hand when your sweet tooth strikes!

Add and mix the dry ingredients in a Mason jar. When you’re in the mood for keto cake, simply blend your wet ingredients, add your dry mix, whip it together, and you’re cookin’! (See Mason jar method below recipe.)

Lemon Poppy Seed Keto Mug Cake - Cake in a mug and mix in a jar


Print

Keto Lemon Poppy Seed Mug Cake

yield: 2 SERVINGS

prep time: 5 MINUTES

cook time: 2 MINUTES

total time: 7 MINUTES

A fast keto fix for your sweet tooth!

Ingredients

For the Cake:

  • 3 tablespoons almond flour (I use Bob's Red Mill Super-Fine Almond Flour)
  • 1 tablespoon coconut flour
  • 1 1/2 tablespoons erythritol, granular (I use Lakanto Monkfruit Sweetener with Erythritol, Golden)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon poppy seeds
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice (fresh is best)
  • 2 tablespoons butter
  • 1 tablespoon heavy cream
  • 1/8 teaspoon almond extract
  • 1 egg (best at room temperature)

For the Glaze:

  • 1 tablespoon erythritol, powdered
  • 1/2 teaspoon lemon juice (fresh is best)
  • 1/2 teaspoon heavy cream

Directions

1

For the Cake:

Mix dry ingredients together in a small bowl (almond flour, coconut flour, erythritol (granular), baking powder, poppy seeds, and lemon zest). Set aside.

2

In a medium size mug, melt butter in the microwave for 20-25 seconds. Add heavy cream, almond extract, and egg. With a fork or baby whisk, blend together until fully combined and even. Add dry mixture. Continue whisking until a uniform batter has formed.

3

Microwave for 2 minutes (on high). Allow to cool a bit before glazing.

4

For the Glaze:

In a very small bowl (a shot glass or small measuring cup works great) blend together powdered erythritol, heavy cream, and lemon juice. Drizzle over cooled cake as well as down the sides. (I like to pull the cake back from the side of the mug with a fork so the glaze can really get down in there.)

5

Mmm... Enjoy the magic!

Nutritional Information

Yield: 2 servings, Serving Size: 1/2 mug cake
Amount Per Serving: Calories: 245, Total Carbohydrates: 7g, Fiber: 3g, Net Carbohydrates: 4g, Total Fat: 21g, Protein: 7g

Brought to you by Hip2Keto.

Mason Jar Method

Ingredients for one 16 oz. Mason Jar (1 jar makes 4 keto mug cakes): 3/4 cup almond flour, 1/4 cup coconut flour, 1 tsp baking powder, 1/4 cup + 2 tbsp Erythritol (granular), 1 tsp poppy seeds, and 1 tbsp + 1 tsp lemon zest.

Add 6 tablespoons of prepared keto cake mix to already combined wet ingredients (2 tbsp melted butter, 1 tbs heavy cream, 1/8 tsp almond extract, 1 egg) as directed in step #2 of the recipe above. Follow additional steps… Keto cake, ahoy!

For best results, store your prepared mason jar mix in the refrigerator.

Low Carb Lemon Poppy Seed Mug Cake - a fork scooping out a bit of cake

Hip Tips:

1) Be sure to choose the right size mug. The wet batter should fill the mug about halfway to allow your keto cake to rise while it cooks.

2) To bring eggs to room temperature quickly: Simply fill a bowl with very warm tap water. Place your cold eggs into the water gently. Wait for about five minutes.

3) How to dry lemon zest (for premade Mason jar mix):

  • Countertop method: Spread zest in a single layer on a plate or waxed paper and leave it exposed to the air until it is dry and brittle (usually 1-2 days). Store any unused, dried zest in a sealed container in a cool, dry place.
  • Speed method: If you are short on time, you can also dry your lemon zest in a 200-degree oven. Spread the zest on a parchment paper-lined baking sheet and bake for about 25 to 30 minutes. The peels will curl a bit and stiffen when dry.
  • Don’t bother method: If you’re not a fan of grating your own zest for a keto mug cake, then buy some already dried lemon peel.

4) For an extra pretty alternative to the standard Mason jar, check out these little glass beauties by Weck available on Amazon.

5) As mentioned in the recipe, I highly recommend using Bob’s Red Mill Super-Fine Almond Flour and Lakanto Monkfruit Sweetener with Erythritol, Golden.


Marley (marley@hip2keto.com) is a keto foodie that loves crafting and cooking unique recipes for Hip2Keto.com.

Up Next: Make this yum poppy seed lemon bundt cake!

Join The Discussion

Comments 4

  1. Suzanne Carroll

    Mar – I just made the mug cake – didn’t have a lemon, but had a lime. Still DELICIOUS!

    • Marley (Sister Sidekick)

      Hi!! Way to improvise! I’m SO HAPPY that you liked it! This is actually ones of my faves. 🥰

  2. Donna

    Should you refrigerate your Mason Jar method after? I always thought Almond Flour once opened, it should be stored in refrigerator to keep from going rancid.

    • Cassandra (Hip Sidekick)

      Hi Donna! Refrigeration sounds like a great idea due to the shorter shelf life of almond flour.

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