How to Bake Keto Mug Cakes

A quick freshly baked cake can be a lifesaver, especially if you need to make a tasty treat in a hurry. The keto-friendly recipes in this article are so easy and help you keep you on track with keto.

Mug cakes are individually sized cakes that are fast and simple, enabling you to satisfy your cake craving every single night if you want. Most mug cakes are made by mixing all the ingredients inside a mug, which is then baked in the microwave for 1 to 2 minutes, allowing you to enjoy a fresh, hot cake with minimal effort.

Because these cakes are cooked so quickly at such a high temperature, letting them cool for a minute or two before you take a bite is a smart idea. These little cakes are also a perfect way to make sure you control your portions and stick to your macros. Check out these easy recipes to give you your cake fix.

Vanilla Mug Cake

Prep time: 2 minutes

Cook time: 2 minutes

Yield: 1 serving

Ingredients

1 tablespoon coconut oil, melted

1/4 cup unsweetened almond milk

1/2 teaspoon vanilla extract

1/4 cup finely ground almond flour

1 tablespoon coconut flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1 egg

5-1/2 teaspoons powdered erythritol

Directions

1. Spray a microwave-safe mug with cooking spray and then mix the melted coconut oil, almond milk, and vanilla extract in the mug. Add all the remaining ingredients to the mug and stir until nicely blended.
2. Spread the top so that it’s level and then place in the microwave for 2 minutes. Let cool for 1 minute, dust with a tiny bit of powdered erythritol or one fresh berry for a garnish, and then enjoy while still warm.

Per serving: Calories 402; Fat 34 g; Cholesterol 212 mg; Sodium 559 mg; Carbohydrates 33 g (Dietary Fiber 6 g, Sugar Alcohol 22 g); Net Carbohydrates 5.5 g; Protein 14 g.

After you mix all the ingredients in Step 1, the batter should be smooth and thick.

Chocolate Chip Mug Cake

Prep time: 5 minutes

Cook time: 2 minutes

Yield: 1 serving

Ingredients

3 tablespoons almond flour

2 tablespoons powdered erythritol

1 tablespoon unsweetened cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon vanilla extract

1-1/2 tablespoon unsweetened dark chocolate chips

1 egg

1 tablespoon butter, melted

2 tablespoon heavy whipping cream

Directions

1. Place all of the dry ingredients, including the chocolate chips, into a large microwave-safe mug that you’ve sprayed with cooking spray. Whisk together with a fork. Add the wet ingredients and stir together until the batter is smooth.
2. Microwave for 90 seconds or until the top of the cake is firm. Let cool for a minute, top with a few extra chocolate chips, and then enjoy.

Per serving: Calories 436; Fat 41 g; Cholesterol 283 mg; Sodium 399 mg; Carbohydrates 36 g (Dietary Fiber 6 g, Sugar Alcohol 25 g); Net Carbohydrates 5.1 g; Protein 13 g.

Making mug cakes unique

After you’ve tried a few of the mug cake recipes in this article, you may be wondering how you can make them even more delicious and suited for your personal tastes. One easy way to switch things up is to change the extracts used in the recipe. For example, the Vanilla Mug Cake uses vanilla extract, but you can easily replace this with almond extract to get a tasty, almond-flavored cake. There are so many different kinds of extracts on the market, almost all of which will add no carbohydrates to the recipes.

You can also try using different flours in each mug cake recipe. A hazelnut flour, for example, would be a good substitute for an almond flour. Keep in mind that using different flours will alter the texture of the cake and change the nutritional information we have listed. However, as long as you use keto-approved flour varieties, you should be able to come up with some interesting new mug cakes that stick to your diet.

Berry Lemon Mug Cake

Prep time: 5 minutes

Cook time: 2 minute

Yield: 1 serving

Ingredients

1-1/2 tablespoon butter, melted

2 tablespoons granular erythritol

1/4 teaspoon vanilla extract

1/4 teaspoon lemon extract

3 tablespoons heavy whipping cream

4 tablespoons almond flour

1/2 teaspoon baking powder

1/2 teaspoon lemon zest

5 blueberries

3 raspberries

Directions

1. In a small bowl, combine the butter and granular erythritol until smooth. Stir in the vanilla extract, lemon extract, lemon zest and heavy whipping cream. Add the almond flour, baking powder, and lemon zest, and mix until the batter is smooth. Gently fold in the berries and then pour the batter into a greased, large, microwave-safe bowl.
2. Microwave for 2 minutes and then let cool for 1 minute. Flip the cake out of the mug and onto a plate to show the beautiful berries and then enjoy!

Per serving: Calories 486; Fat 48 g; Cholesterol 107 mg; Sodium 202 mg; Carbohydrates 33 g (Dietary Fiber 4 g, Sugar Alcohol 24 g); Net Carbohydrates 5.7 g; Protein 8 g.

Peanut Butter Chocolate Mug Cake

Prep time: 5 minutes

Cook time: 1 minute

Yield: 2 servings

Ingredients

2 tablespoons almond flour

1 teaspoon unsweetened cocoa powder

2 teaspoon granular erythritol

1/4 teaspoon baking powder

2 eggs

1 tablespoon smooth peanut butter, unsweetened

1 tablespoon butter, melted

1/2 teaspoon vanilla extract

Directions

1. In a small bowl, mix together the almond flour, unsweetened cocoa powder, granular erythritol, and baking powder. In a separate bowl, whisk together the eggs, peanut butter, melted butter, and vanilla extract until smooth. Blend the wet and dry ingredient mixes together to make a smooth batter.
2. Pour the batter into two greased microwave-safe mugs, dividing the batter evenly. Microwave the cakes, one at a time, for a minute. Let the cake cool for a minute and garnish with a few extra chocolate chips before enjoying.

Per serving: Calories 216; Fat 18 g; Cholesterol 227 mg; Sodium 151 mg; Carbohydrates 8 g (Dietary Fiber 1.5 g, Sugar Alcohol 4 g); Net Carbohydrates 3 g; Protein 10 g.

Coconut Mug Cake

Prep time: 5 minutes

Cook time: 2 minutes

Yield: 1 serving

Ingredients

2 tablespoons coconut flour

1-1/2 teaspoon powdered erythritol

1/4 teaspoon baking powder

1 pinch sea salt

1 tablespoon coconut oil, melted

1 egg

2 tablespoons canned coconut milk, full fat

1 tablespoon shredded coconut, toasted

Directions

1. Place all of the ingredients into a large, microwave-safe bowl. Whisk the mixture together well using a fork. Pour the batter into a large, greased, microwave-safe mug.
2. Bake the cake in the microwave for about 90 seconds or until the top is firm. Remove the cake from the microwave and let cool for a minute. Sprinkle with a little toasted coconut as a garnish, if desired. Enjoy while warm plain or with homemade keto whipped cream.

Per serving: Calories 299; Fat 25 g; Cholesterol 212 mg; Sodium 443 mg; Carbohydrates 20 g (Dietary Fiber 6 g, Sugar Alcohol 10 g); Net Carbohydrates 4.5 g; Protein 9 g.

When mixing all the ingredients in Step 1, make sure the batter is smooth.

After you remove the cake from the microwave in Step 2, the center of the cake may slightly sink.

Use your oven to bake your mug cake

If you love the idea of mug cakes but are hesitant to bake in the microwave, the oven is a perfectly acceptable replacement. Make sure your mug is oven safe (most ceramic mugs are, but check the bottom of the cup to be sure) and then bake the cake in an oven that’s been preheated to 350 degrees Fahrenheit for 10 to 15 minutes. The top of the cake will be firm after it’s fully baked. If you double, triple, or even quadruple a mug cake recipe, dividing the batter into multiple mugs, you can bake them all at once. Making a fresh, warm, keto cake has never been easier.

Almond Butter Mug Cake

Prep time: 4 minutes

Cook time: 1 minute

Yield: 1 serving

Ingredients

2- 1/2 tablespoons smooth, unsweetened almond butter

1 tablespoon granular erythritol

1 egg

1/4 teaspoon vanilla extract

1 pinch sea salt

Pinch of powdered erythritol as garnish

Directions

1. Add all of the ingredients (except powdered erythritol) to a large, greased, microwave-safe mug. Stir well, using a fork, until the batter is smooth.
2. Bake in the microwave for a minute. Cool the cake for at least 30 seconds, dust with a little powdered erythritol and then enjoy.

Per serving: Calories 323; Fat 27 g; Cholesterol 212 mg; Sodium 323 mg; Carbohydrates 20 g (Dietary Fiber 4 g, Sugar Alcohol 12 g); Net Carbohydrates 3.9 g; Protein 15 g.

Tahini Chocolate Mug Cake

Prep time: 5 minutes

Cook time: 1 minute

Yield: 1 serving

Ingredients

2 tablespoons finely ground almond flour

1-1/2 tablespoon unsweetened cocoa powder

1-1/2 teaspoon granular erythritol

1/4 teaspoon baking powder

1 tablespoon tahini paste

1 egg

1 tablespoon butter, melted

2 teaspoons dark chocolate chips, unsweetened

Directions

1. In a small bowl, combine the dry ingredients, whisking well. Add the remaining ingredients, except the dark chocolate chips, and stir until a smooth batter has formed. Fold in the chocolate chips and then scoop the batter into a large microwave-safe mug.
2. Microwave for 90 seconds or until the top of the cake is firm. Let the cake cool for a minute, sprinkle with a few extra chocolate chips and then enjoy while warm.

Per serving: Calories 391; Fat 35 g; Cholesterol 243 mg; Sodium 181 mg; Carbohydrates 22 g (Dietary Fiber 8 g, Sugar Alcohol 8 g); Net Carbohydrates 6.3 g; Protein 14.2 g.