Keto Coconut Flour Lemon Mug Cake
A bright, moist single-serve lemon cake made with coconut flour and sweetened with erythritol, ready in under 15 minutes in the air fryer. Low-carb and grain-free without sacrificing that satisfying cake texture.
Ingredients
- 1/4 cup coconut flour
- 1/4 cup powdered erythritol (or monk fruit sweetener)
- 1/2 tsp baking powder
- 1/8 tsp fine sea salt
- 2 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp lemon zest, finely grated
- 2 tsp fresh lemon juice
- 1/2 tsp pure vanilla extract
- 2 tbsp heavy cream
Instructions
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1
Preheat the air fryer to 320 degrees F for 3 minutes. Lightly grease two 6-ounce ramekins or oven-safe mugs with butter.
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2
In a bowl, whisk together 1/4 cup coconut flour, 1/4 cup powdered erythritol (or monk fruit sweetener), 1/2 tsp baking powder, and 1/8 tsp fine sea salt.
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3
Add 2 large eggs, 2 tbsp melted unsalted butter, 1 tsp finely grated lemon zest, 2 tsp fresh lemon juice, 1/2 tsp pure vanilla extract, and 2 tbsp heavy cream. Whisk vigorously until a smooth batter forms with no lumps. Let it rest for 2 minutes — coconut flour absorbs liquid slowly.
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4
Divide the batter evenly between the two prepared ramekins.
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5
Place the ramekins in the air fryer basket and cook at 320 degrees F for 10 to 12 minutes, until the tops are set and a toothpick inserted in the center comes out clean.
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6
Let the cakes cool in the ramekins for 3 minutes before serving. Serve warm, topped with a dusting of powdered erythritol or a small spoonful of whipped cream if desired.