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Keto Vanilla Mug Cake - A Quick, Cozy Low-Carb Treat

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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • Almond flour (finely ground, blanched)
  • Coconut flour
  • Baking powder (gluten-free if needed)
  • Granulated keto sweetener (erythritol, allulose, or a blend)
  • Egg (large)
  • Unsalted butter (or coconut oil for dairy-free)
  • Vanilla extract
  • Pinch of salt
  • Optional add-ins: sugar-free chocolate chips, cinnamon, lemon zest, or a spoon of keto whipped cream for topping

Method
 

  1. Choose the right mug. Use a microwave-safe mug that holds at least 12 ounces. A wider mug helps the cake cook more evenly.
  2. Melt the butter. Add 1 tablespoon of butter to the mug and microwave for 15–25 seconds until melted. Swirl to coat the sides. If using coconut oil, do the same.
  3. Whisk in wet ingredients. Add 1 large egg and 1 teaspoon vanilla extract to the mug. Whisk with a fork until smooth and fully combined.
  4. Add dry ingredients. Stir in 3 tablespoons almond flour, 1 teaspoon coconut flour, 1 tablespoon granulated keto sweetener, 1/2 teaspoon baking powder, and a pinch of salt. Mix until no dry pockets remain. The batter should be thick but spoonable.
  5. Customize (optional). Fold in 1 tablespoon sugar-free chocolate chips or a dash of cinnamon for a twist.
  6. Microwave to perfection. Cook on high for 60–90 seconds. Start with 60, then check. The top should look set and springy. If the center is still wet, heat in 10–15 second bursts. Avoid overcooking.
  7. Rest briefly. Let the cake sit for 30–60 seconds. It finishes setting and becomes fluffier.
  8. Add a finish. Top with a small dollop of unsweetened whipped cream, a dusting of cinnamon, or a few berries if they fit your macros.