Introduction
The humble mug cake emerged during the early 2010s as a viral social media sensation, offering instant gratification for cake cravings. As the ketogenic diet gained popularity, creative food enthusiasts began experimenting with almond flour and sugar alternatives to create low-carb versions that would fit within strict keto macros. What started as a simple microwave hack has evolved into a beloved staple in the keto community, offering a quick solution for those moments when you want something sweet but don't want to prepare an entire cake. These recipes have been refined over years of testing to achieve the perfect texture that closely mimics traditional cake, proving that following a ketogenic lifestyle doesn't mean giving up life's simple pleasures.
Ingredients
• 3 tablespoons blanched almond flour, finely ground
• 1 tablespoon coconut flour
• 2 tablespoons granulated erythritol sweetener (such as Swerve)
• 1/4 teaspoon baking powder
• 1 large egg, room temperature
• 2 tablespoons unsalted butter, melted
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• Optional mix-ins: 1 tablespoon unsweetened cocoa powder OR 1 tablespoon natural peanut butter OR 1/4 teaspoon ground cinnamon
Step 1:
In a 12-16 oz microwave-safe mug, combine almond flour, coconut flour, erythritol, baking powder, and salt
Step 2:
Add egg, melted butter, heavy cream, and vanilla extract. If using any optional mix-ins (cocoa powder, peanut butter, or cinnamon), add now
Step 3:
Whisk thoroughly with a fork until batter is smooth and no dry ingredients remain
Step 4:
Microwave on high for 70-90 seconds, watching carefully to prevent overflow. Cake is done when top appears set and springs back when lightly touched
Step 5:
Let stand for 1 minute before consuming, as contents will be hot
Q: Why didn't my cake rise properly?
A: Ensure your baking powder is fresh and you're using a large enough mug to allow for proper rising
Q: Can I make this ahead of time?
A: This recipe is best made and consumed immediately as microwave cakes tend to dry out quickly
Q: Why did my cake overflow in the microwave?
A: Use a larger mug (12-16 oz) and watch carefully during cooking to prevent overflow
• For best texture, ensure almond flour is finely ground and not meal-style.
• Butter can be substituted with coconut oil for dairy-free version.
• Heavy cream can be replaced with unsweetened almond milk, but may affect final texture.
• Powdered erythritol can be used instead of granulated for smoother texture.
• Contains nuts and eggs - not suitable for those with related allergies.
• For best results, let egg come to room temperature before mixing.
Serve warm directly in the mug. Can be topped with whipped cream or a small pat of butter if desired
Best consumed immediately. Not recommended for storage as microwave cakes can become dry when cooled
Have all ingredients at room temperature for best mixing. Total process should take less than 10 minutes from start to finish
- Don't overmix the batter as it can make the cake tough
- Watch carefully during microwaving to prevent overflow
- Use a larger mug than you think you need as batter will rise while cooking
Create different flavors by adding sugar-free chocolate chips, unsweetened cocoa powder, peanut butter, or ground cinnamon. For a dairy-free version, substitute butter with coconut oil and heavy cream with unsweetened almond milk
Pair with keto-friendly whipped cream, sugar-free vanilla ice cream, or a hot cup of coffee
Year Round
Contains tree nuts (almond), eggs, and dairy (butter, heavy cream). Can be made dairy-free with specified substitutions
