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I love mug cakes. They are the perfect keto treat with minimum effort and prep time. Keto mug cakes only takes about 3 minutes to prepare and you'll need just a few ingredients.
This recipe is based on my Red Velvet Keto Mug Cake which is soft and fluffy but not too dry. It doesn't taste eggy and it has just the right texture!
You'll be decorating it with the creamiest Tres Leches topping made with a combination of heavy whipping cream and my Keto Condensed Milk.
If you need to make this mug cake dairy-free, simply use coconut cream and my Dairy-Free Keto Condensed Milk to make the topping, and then substitute the butter in the cake with coconut oil.
Keep in mind that this keto recipe makes a generous mug cake so feel free to either make smaller mug cakes, or serve just half mug cake if the whole mug cake is too much for you.
If you love easy keto treats, make sure to check out my mug muffins and mug cakes. Chocolate, vanilla, coconut, berry, orange, chocolate chip, brownie — there's a low-carb mug cake for everyone!
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Hands-on Overall
Serving size 1 mug cake
Nutritional values (per 1 mug cake)
Net carbs5.8 grams
Protein13.4 grams
Fat51.2 grams
Calories561 kcal
Calories from carbs 4%, protein 10%, fat 86%
Total carbs9.7 gramsFiber3.9 gramsSugars4.2 gramsSaturated fat26.3 gramsSodium195 mg(8% RDA)Magnesium68 mg(17% RDA)Potassium338 mg(17% EMR)
Ingredients (makes 2 mug cakes)
Mug Cakes:
Frosting:
Instructions
- In a bowl, heat the almond milk and add the butter. Let it melt.
- Place all of the dry ingredients in a bowl and mix to combine.
- In another bowl, beat melted butter and almond milk and with the eggs.
- Add the dry ingredients and whisk to combine.
- Divide the batter between two mugs or coffee cups and microwave on high for 90 seconds, or longer until cooked through in the middle. If still raw in the middle, add another 30 to 60 seconds to the cooking time.
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 (fan assisted), or 195 °C/ 380 °F (conventional) and cook for about 15 minutes or until cooked in the centre.
- Let the mug cakes cool down.
- While they are cooling down, prepare the frosting. Place the condensed milk, cream and vanilla in a bowl.
- Beat until stiff peaks form.
- Make sure the cakes are fully cooled before frosting. Place the frosting in a piping bag and pipe on top or simply use a spoon and spread on top of each mug cake.
- Enjoy immediately or store in the fridge for up to 3 days.
Ingredients
Instructions
- In a bowl, heat the almond milk and add the butter. Let it melt.
- Place all of the dry ingredients in a bowl and mix to combine.
- In another bowl, beat melted butter and almond milk and with the eggs.
- Add the dry ingredients and whisk to combine.
- Divide the batter between two mugs or coffee cups and microwave on high for 90 seconds, or longer until cooked through in the middle. If still raw in the middle, add another 30 to 60 seconds to the cooking time.
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 (fan assisted), or 195 °C/ 380 °F (conventional) and cook for about 15 minutes or until cooked in the centre.
- Let the mug cakes cool down.
- While they are cooling down, prepare the frosting. Place the condensed milk, cream and vanilla in a bowl.
- Beat until stiff peaks form.
- Make sure the cakes are fully cooled before frosting. Place the frosting in a piping bag and pipe on top or simply use a spoon and spread on top of each mug cake.
- Enjoy immediately or store in the fridge for up to 3 days.
Nutrition (per serving, 1 mug cake)
Calories561kcal
Net Carbs5.8g
Carbohydrates9.7g
Protein13.4g
Fat51.2g
Saturated Fat26.3g
Fiber3.9g
Sugar4.2g
Sodium195mg
Magnesium68mg
Potassium338mg
Detailed nutritional breakdown (per 1 mug cake)
| Total per 1 mug cake |
| 5.8 g | 13.4 g | 51.2 g | 561 kcal |
| Almond milk natural (unsweetened) |
| 0.1 g | 0.1 g | 0.2 g | 2 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.1 g | 11.5 g | 102 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.5 g | 3.6 g | 8.8 g | 98 kcal |
| Coconut flour, organic |
| 1.3 g | 2.1 g | 1.8 g | 44 kcal |
| Baking powder, gluten-free |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Erythritol (natural low-carb sweetener) |
| 0.8 g | 0 g | 0 g | 3 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.4 g | 6.3 g | 4.8 g | 72 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0.1 g | 0 g | 0 g | 5 kcal |
| Keto Condensed Milk, dairy-based (KetoDiet blog) |
| 0.9 g | 0.7 g | 12.8 g | 122 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.8 g | 0.6 g | 11.4 g | 110 kcal |
| Vanilla extract, sugar-free, alcohol-based |
| 0 g | 0 g | 0 g | 2 kcal |
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