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Keto Berry Mug Cake

4.6 stars, average of 242 ratings
By Martina Slajerova, updated March 22 202029

Keto Berry Mug CakePin itFollow us 134.8k

It's the berry season and time for another mug cake! If you have a busy morning or craving something sweet, mug cakes are a great way to go. Even if you don't have a microwave, you can double or triple the batch and make these in the oven a night ahead. These are made with mixed summer berries and is delicious when served with cream or coconut milk on top.

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. For a coconut-free version, use 2 tablespoons of almond flour instead of 1 tablespoon of coconut 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 1/4 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.

No Microwave?

If you don't have a microwave, I suggest you make 4-8 servings at once. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional) and cook for about 15 minutes or until cooked in the centre.

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Hands-on Overall

Allergy information for Keto Berry Mug Cake

✔  Gluten free
✔  Dairy free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian
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Nutritional values (per serving)

Net carbs4.4 grams
Protein12.1 grams
Fat28.5 grams
Calories344 kcal

Calories from carbs 5%, protein 15%, fat 80%

Total carbs8.7 gramsFiber4.3 gramsSugars3.1 gramsSaturated fat15.1 gramsSodium214 mg(9% RDA)Magnesium61 mg(15% RDA)Potassium251 mg(13% EMR)

Ingredients (makes 1 serving)

Instructions

  1. Place all the dry ingredients in a mug or ramekin and combine well. Crack in the egg. Keto Berry Mug Cake
  2. Add coconut oil and vanilla extract.
    Keto Berry Mug Cake
  3. Add stevia and mix well. Top with berries.
    Keto Berry Mug Cake
  4. Microwave on high for 60-90 seconds. Optionally, serve with cream or coconut milk.
    Keto Berry Mug Cake

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Almond flour (blanched ground almonds, almond meal)
1.4 g3.4 g8.4 g94 kcal
Coconut flour, organic
1.3 g2.1 g1.8 g44 kcal
Baking soda, raising agent (bicarbonate of soda)
0 g0 g0 g0 kcal
Erythritol (natural low-carb sweetener)
0.5 g0 g0 g2 kcal
Eggs, free-range or organic
0.4 g6.3 g4.8 g72 kcal
Vanilla Extract, homemade (KetoDiet blog)
0 g0 g0 g4 kcal
Stevia extract (SweetLeaf or NuNaturals, natural low-carb sweetener)
0 g0 g0 g0 kcal
Coconut oil, extra virgin
0 g0 g13.5 g121 kcal
Raspberries, frozen (unsweetened)
0.8 g0.3 g0.1 g6 kcal
Total per serving
4.4 g12.1 g28.5 g344 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

More posts by Martina Slajerova
Martina Slajerova

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Comments (29)

I just wanted to say that this cake was sooo good! Ive been keto for 3 weeks and lets just say the last mug cake i tried was a total fail so I was a bit apprehensive. This one was so delicious! Thank you for sharing ❤ i used 1/4 tsp vanilla extract & 1/4 tsp almond extract. And i added 1/2 tsp cream cheese. 😊

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Thank you so much, I'm glad you enjoyed! ❤

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Can you use the frozen fruit right out of the freezer or did you defrost it first?  Thanks! Looks yummy!

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Hi Marge, I'm not sure but I think it should work with frozen berries. You may need to add a few more seconds to the cooking process 😊

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Do you think this would be ok if I mixed it at home before work?  If would be sitting for about 15 minutes before I could get to work to microwave it. Thanks!

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Hi Traci, I think that should be ok!

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Martina,
I LOVE your blog! I gladly changed my eating pattern  about 10 years ago to a vegan lifestyle, partially because of ethical reason and secondly because of my health.  When I stumbled over the Keto diet, I read the theory and it just made sense BUT it was not in keeping with my morals, I have found a few vegan keto diet bloggers(yeah!!!) But I was wondering if you too can give some vegan options? You have some brilliant recipes
Thank you in advance

Reply

Pamela, thank you so much for your lovely feedback! ❤ I do have quite a few vegan options here too - you may have to click through them a little before finding savoury recipes and mains 😊
Vegan keto recipes: ketodietapp.com/Blog/Filter (click through the pages below the list to see them all)
The good news is that we started working with a talented recipe developer who does vegetarian, pescatarian and vegan recipes so you should be seeing more of them in the next few weeks.

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I loved this recipe! I used the one egg version with hwc, Irish butter and frozen wild blueberries. I used erythritol and 1 packet of Whole Earth stevia - monkfruit sweetener. I tweaked it a little by adding approx 1 tsp of fresh  lemon juice and some lemon zest. So good with coffee or tea😊

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Thank you for the great suggestions, Sara!

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We really loved this recipe when we tried it! It was really awesome! We loved it so much that we featured it in one of our articles! We just thought you'd like to know!

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Curious as to why you use Erythitol and stevia in your recipes?
Wouldn't stevia alone be sweet enough??

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I use both to mask the aftertaste of the sweeteners. Using just stevia may leave a bitter aftertaste (this depends on how much you use). You can use just erythritol or any other low-carb sweetener to taste 😊

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Delicious!!!! Thanx for the recipe. Kept me
Satisfied for a long time too. Definitely going to make this more often!

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I tried this and it was great, I used a medium egg an it was fine although next time I'd double the erhythritol and slightly less coconut flour

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Dearest Martina, Just made this for breakfast because I was craving a "sweet" taste. Excellent my 1st Keto cake ever and 1st microwave cake. I went with the less eggs variation and no berries added cinnamon, clove, alldpice, vanilla, and nutmeg. Increased butter by 1 tsp yummy with whipped cream
And fresh strawberries on top. Thank you for all your work this is only my 3 Day of Keto. P.s. Maybe we could post pics of us doing your recipes...

Reply

Sounds delicious - just perfect for autumn! That's a great idea! I'll see if I can add this option in the comments 😊

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After having my second child and entering my mid-thirties I noticed weight loss was a lot harder. I'm very health conscious though so even though I knew I did better when I ate fewer carbs, I had problems with a lot of the Adkins recipes. I don't want to be eating things that aren't "real food".  I believe all the preservatives and lab created foods that we eat in America are a large part of the spike we are seeing with Cancer and other auto-immune diseases in our country.  On my path to weight loss I tried Paleo for about a year.  The whole food method of eating appealed to me.  I did lose weight and felt better but my then my weight plateaued.  I then read about nutritional ketosis and decided to give it a try. I'm relatively new to this diet but I have tried several recipes from different books I have bought and have been very disappointed.  This recipe is SO good.  Even my 15 year old son likes it and asks me to make it. Recipes like this really help me get past my bread craving and are such a nice break from meat and eggs.  I have also tried six other recipes of yours and been so happy each time.  I was starting to feel really concerned that I wouldn't make it on this diet but with your recipes I think I can do it!  Thank you so much for creating such a beautiful website and sharing your recipes with the world.  I will definitely be buying your cookbook and will get the app when you have the android version.  Thank you again!

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Thank you SO much Elizabeth, you really made my day!! 😊

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I made these a couple times, yummy! but today I did the basic recipe but plus cocoa powder, powdered peanut butter, unsweetened shredded coconut and chopped peanuts! for a chocolate coconut peanut butter mug cake!

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That sounds amazing!! 😊 Glad you liked it!

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This was way too dry and cakey. Not sweet enough.

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Thank you for your feedback Glenda. Yes, you may need to add more sweetener. I personally prefer less of it compared to say 4 years ago before I started following a low-carb diet. If you want to make it more moist, I suggest you add a tablespoon of coconut oil or 1-2 tablespoons of cream cheese.

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Wow, this was good! (I didn't have any berries however). Artificial sweeteners usually taste really bad (to me) in baked goods or hot drinks. My husband liked it also, he put more butter on his. Next time I'm adding some cinnamon!

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Thank you, glad you both liked it! 😊

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Just made this....yum! So quick and easy, thanks for all your great recipes Martina

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Glad you liked it! Thanks 😉

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These look lush! I have a question! I live in China, and haven't come across coconut flour anywhere. The day when I found Almond Flour in beijing was one of the happiest days of my life! Can I use almond flour for only for this and some other of your recipes? Or perhaps use coconut shavings instead of flour?
I also can't find liquid stevia, but have a powder one, does it make much difference when cooking? Thanks so much!!!

Reply

Thank you Alex! I just included some tips that I universally apply to mug cakes. Yes, you can use finely shredded desiccated coconut too - just double the amount and use 2 tablespoons instead of just one tablespoon of coconut flour.
If you find it hard to get almond or coconut flour, you might want to make your own - there are some great recipes out there and it's quite easy once you have the right equipment (food processor and oven for coconut flour and a nut grinder for almond flour). I made some coconut flour from fresh coconuts which wasn't as fine as the store-bought one but was pretty good. Coconut flour is basically "defatted" and dehydrated coconut meat (finely ground) - what remains when you make coconut milk from desiccated or fresh coconuts.
You can use powdered stevia too - just make sure you add the right amount. Some products may be hundreds of times sweeter than sugar (just like the drops) and some may be mixed with other sweeteners so you can use more of it without the bitter aftertaste. Hope this helps! 😊

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