Protein Lemon Mug Cake

This sweet, light, refreshing lemon mug cake is the perfect single-serve summer dessert! Bonus: 19 grams of protein!

If you know me at all, you know I love me a mug cake. I mean, what’s not to love?! They’re miniature (I adore anything tiny) and they’re ready in under five minutes when those “I need something sweet right now” moments occur.

The best part: Making your own at home means you boost the ingredients a little if you want! This one has 19 grams of protein!

This lemon mug cake reminds me of spring with its tangy lemon flavoring. It’s refreshing and light, and the perfect few bites after dinner if you just need a little somethin’ somethin’ in the evening.

Looks fancy, but it’s so simple!

I’m always surprised at how fancy little mug cakes can look when you invert them on a plate and decorate them a bit.

This lemon mug cake has some blueberry accents, but you could add raspberries, strawberries, or even coconut or vanilla beans.

I used my Sculpt & Debloat Sweet Cream Protein Powder for a smooth vanilla flavor and boost of protein that also acts like a replacement for some of the flour typically needed in a cake recipe.

There’s always the option to bake a mug cake in the oven instead of a microwave. Set your oven to 350°F. and bake for 12-15 minutes depending on your desired doneness. (I like my centers a bit gooey, so I underbake mine).

Let’s zest some lemon!

Print Recipe

Lemon Mug Cake

Prep Time3

Cook Time2

Course: Dessert

Cuisine: American

Keyword: cake

Servings:

Calories: 339kcal

*This recipe may contain affiliate links to products we use and love.

Ingredients

1 scoop Blogilates Sculpt + Debloat Sweet Cream Protein Powder
3 tbsp almond flour
1 Egg
2 tbsp monk fruit granular sweetener
2 tsp coconut oil, ghee or butter
1 tsp lemon zest
21/2 tbsp tablespoons lemon juice (about one medium lemon)
1/2 tsp baking powder

Instructions

Coat the bottom of a glass mug or ramekin with cooking spray.
Whisk all ingredients together in a small bowl and pour into prepared mug.
Microwave for 1:30-1:45 minutes (watching closely for overflow) or bake at 350° for 15 minutes.
Feel free to stir in a handful of blueberries before cooking for a colorful and delicious flavor profile.
Top with powdered Monk Fruit sweetener, if desired.