Follow us 148.4k
Sweet mug cakes are some of the easiest go-to keto desserts. A couple of minutes - that's all it takes to make this treat! Even if you don't follow a ketogenic diet, you will simply fall in love with them. Just like my other recipes, these are also paleo-friendly. If you don't have a sweet tooth, you can try some of the savoury mug muffins on my blog!
Tips & 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 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.
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.
Hands-on Overall
Nutritional values (per serving)
Net carbs4.2 grams
Protein11.8 grams
Fat28.4 grams
Calories338 kcal
Calories from carbs 5%, protein 15%, fat 80%
Total carbs7.9 gramsFiber3.7 gramsSugars2.9 gramsSaturated fat15.1 gramsSodium214 mg(9% RDA)Magnesium57 mg(14% RDA)Potassium222 mg(11% EMR)
Ingredients (makes 1 serving)
Instructions
- Place all the dry ingredients in a mug or a ramekin and combine well.
- Add the egg.
- Add coconut oil and stevia and mix well using a fork. Microwave on high for 70-90 seconds.
- When done, you can optionally top the mug cake with whipped cream or creamed coconut milk or full-fat yogurt and add a pinch of vanilla powder or cinnamon.
- Serve or store at room temperature for up to a 3 days.
Vanilla Keto Mug Cake
Ingredients (makes 1 serving)
- 2 heaping tbsp almond flour (16 g/ 0.6 oz)
- 1 heaping tbsp coconut flour (12 g/ 0.4 oz)
- 1/4 tsp vanilla bean powder or 1/2 tsp sugar-free vanilla extract (you can make your own)
- 1/8 tsp baking soda
- 2 tbsp Erythritol or Swerve, or other healthy low-carb sweetener from this list (20 g / 0.7 oz)
- 1 large egg, free-range or organic
- 1 tbsp extra virgin coconut oil or butter, melted
- Optional: 3-5 drops liquid stevia (I used Vanilla Stevia drops from SweetLeaf)
- Optional topping: 2 tbsp whipped cream, coconut milk or full-fat yogurt and a pinch of cinnamon
Instructions
- Place all the dry ingredients in a mug or a ramekin and combine well.
- Add the egg.
- Add coconut oil and stevia and mix well using a fork. Microwave on high for 70-90 seconds.
- When done, you can optionally top the mug cake with whipped cream or creamed coconut milk or full-fat yogurt and add a pinch of vanilla powder or cinnamon.
- Serve or store at room temperature for up to a 3 days.
Nutrition (per )
Calories338kcal
Net Carbs4.2g
Carbohydrates7.9g
Protein11.8g
Fat28.4g
Saturated Fat15.1g
Fiber3.7g
Sugar2.9g
Sodium214mg
Magnesium57mg
Potassium222mg
Detailed nutritional breakdown (per serving)
Do you like this recipe? Share it with your friends!
