Keto Mug Cake
This Keto Mug Cake is the perfect single-serve dessert for anyone craving something sweet without breaking their low-carb goals. Ready in just 90 seconds, it’s rich, moist, and wonderfully chocolatey. Made with almond flour and no sugar, it’s ideal for a late-night treat or a quick dessert fix. Plus, it’s gluten-free, sugar-free, and keto-friendly! A must-try for those on a ketogenic diet looking for a quick and easy low-carb dessert.
Equipment
- Microwave-safe mug
- Measuring spoons
- Fork or small whisk
- Microwave
- Spoon or spatula (for mixing or transferring)
Ingredients
- 2 tbsp almond flour
- 1 tbsp cocoa powder unsweetened
- 1 tbsp erythritol or your favorite keto sweetener
- 1/4 tsp baking powder
- 1 tbsp butter melted
- 1 tbsp heavy cream
- 1/4 tsp vanilla extract
- 1 large egg
Instructions
- In a microwave-safe mug, combine the almond flour, cocoa powder, sweetener, and baking powder. Mix well using a fork or small whisk.
- Add in the melted butter, heavy cream, vanilla extract, and the egg. Stir until the batter is smooth and well combined.
- Optional: fold in a few sugar-free chocolate chips or a pinch of cinnamon for extra flavor.
- Microwave on high for 60–90 seconds, depending on your microwave's strength. The cake should rise and set but still be moist in the center.
- Let it cool for 1 minute before enjoying straight from the mug or transferring to a plate.
- Optional: top with whipped cream or a few raspberries for a fancy touch.
Notes
For a dairy-free version, substitute the butter with coconut oil and the heavy cream with almond milk.
This recipe is easily customizable—try adding a touch of peppermint extract or a few chopped nuts.
Be careful not to overcook the mug cake or it may turn rubbery—every microwave is a little different, so start with 60 seconds and check for doneness.