Keto Blueberry Lemon Mini Mug Cakes with Lemony Icing
Keto Blueberry Lemon Mini Mug Cakes with Lemony Icing – gives you a mix of sweet and citrus with a mouth puckering icing!
What Makes These Little Keto Blueberry Lemon Mini Mug Cakes so Great?
Making these Keto Blueberry Lemon Mini Mug Cakes is a snap. Just whip the batter ingredients together, pour into a mug and microwave. The tart lemon flavor mixed with the fresh blueberries is off the hook. Eating these will make you feel like you’re out to a fancy Sunday brunch!
Keto Blueberry Lemon Mini Mug Cakes with Lemony Icing
These darling little cakes are bursting with flavor, and will satisfy your sweet tooth. These keto cakes are so easy to make and will keep you on track for keto.
Servings: 3
Ingredients
- 2 tablespoons butter
- 1 tablespoon coconut flour
- 2½ tablespoons almond flour
- 2 tablespoons xylitol or other sugar-free sweetener like monk fruit, erythritol or Stevia
- ¼ teaspoon baking powder
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- 2 teaspoons fresh lemon zest
- 2 tablespoons fresh blueberries divided
- 1 egg
- 1 egg white
Lemony Icing
- 1/3 cup Swerve Sweetener or other powdered sweetener like xylitol, monk fruit or erythritol
- 1½ teaspoons fresh lemon juice
- 1 teaspoon fresh lemon zest
Instructions
- Melt the butter: In a microwave safe cup, melt the butter for 1 minute. If the butter is not completely melted, then add 20 seconds more. Use a small amount of the butter to grease the cup(s), and set the rest aside. I used a food-grade decorative silicone mold in flower shapes for this to make it more fun, but you can use a large microwave-safe mug, or small bowls, etc.
- Mix the dry ingredients: In a small bowl, mix together the coconut flour, almond flour, xylitol and baking powder.
- Mix the wet ingredients: In a small bowl, mix together the sour cream, vanilla extract, lemon juice, lemon zest, egg and egg white. Add the butter, but only once the butter has cooled enough at room temperature – otherwise it’ll cook the eggs. Stir in the dry ingredients until fully incorporated. Stir in 1 tablespoon of blueberries.
- Cook in the microwave: Place the mug or tray in the microwave and cook for 90 seconds. Test for doneness by inserting a cake tester or toothpick into the center, which will come out clean when the cake(s) is done. If the cake(s) is not completely baked, then continue to cook for 20 second intervals until the cake(s) is done. 5. Make Icing: In a bowl, use a fork and mix together the sweetener, lemon juice and lemon zest until fully combined. Spread the icing over the cake(s) and top with the remaining blueberries. Enjoy!
Notes
If you prefer to cook the cake(s) in the oven, then preheat the oven the 350° and follow the same instructions above, and be sure to use oven-safe pans, like mini muffin pans or cupcake pans. Bake for about 9-18 minutes until baked through.
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