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Keto Eggnog Mug Cake

If you crave something sweet, just try one of my keto mug cakes. These treats are convenient for your ketogenic eating and take less than 5 minutes to prepare. This delicious low-carb mug cake is flavoured with eggnog spices making it the perfect quick treat for the festive season. For even more Holiday meals and treats, have a look at these ketogenic recipes.

If you have the KetoDiet or KetoDiet Basic apps, also check out my Eggnog Smoothie which has been inspired by a classic low-carb Eggnog recipe I created exclusively for the KetoDiet Cookbook.

Preparation time


Nutritional values (per serving):

4.4 grams 4.1 grams 11.8 grams 28.7 grams 15.7 grams 339 calories
Total Carbs8.5grams
Net Carbs4.4grams
of which Saturated15.7grams
Magnesium58mg (14% RDA)
Potassium226mg (11% EMR)

Macronutrient ratio: Calories from carbs (5%), protein (15%), fat (80%).

Ingredients (makes 1 serving):

Tips for substitutions: If you want to make the recipe nut-free, use 1 tablespoon of coconut flour instead of 2 tablespoons of almond flour. If you don't have coconut flour, you can use 2 tablespoons of finely shredded desiccated coconut instead.

Too "eggy"? Although I like this combination, some of you may perceive it as too "eggy". You can try the following: use one egg, double all the dry ingredients and add ¼ cup coconut milk, almond milk or cream. This mixture will make 2 mug cakes. Instead of the listed sweeteners, you can try other healthy low-carb sweeteners from this list. The reason I'm using both Erythritol and stevia is to mask the aftertaste some of the sweeteners may have.


  1. Place all the dry ingredients in a mug or ramekin and combine well.
  2. Add the egg, coconut oil, ...
  3. ... stevia (if used), ...
  4. ... rum extract (or just rum) and mix well.
  5. Microwave on high for 70-90 seconds. When done, you can optionally top the mug cake with whipped cream or creamed coconut milk and a pinch of cinnamon.
    Tips for cooking in the oven: If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 C / 350 F and cook for about 20 minutes or until crispy on top and firm inside. Enjoy!

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Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (4)

Just made this for the first time!  Wow! It is awesome and I will remember it for when I need a dessert as well.  I used butter where you gave me a choice and coconut milk (first time for this too) where you gave me the choice and also the dark rum. It is actually a huge portion and I will save half for later.  Thank you Martina!


Thank you Carol! Smile


Too eggy anything? Add vanilla to counteract the taste of those yolks....even the smell of them! Even to vanilla whey protein powders....they all smell like rotting begs for more vanilla. Even when baking with whey...always, always add vanilla. No, your baked goods will not have a strong vanilla will be just right!
Try! You will see! When using lots of eggs in LCHF baking, use vanilla!
Gladys, Toronto, Canada


Thanks for the great tips Gladys! Smile


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