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Keto Mug Cake

A quick and satisfying keto mug cake that can be made in under five minutes, perfect for curbing sweet cravings with low-carb comfort.
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Dessert
Cuisine: Keto, Low-Carb
Calories: 275
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 tablespoons almond flour
  • 1 tablespoon cocoa powder Can substitute with carob powder.
  • 1 pinch salt Enhances sweetness.
  • 1/4 teaspoon baking powder Helps the cake rise.
  • 2 tablespoons sweetener Use erythritol, stevia, or monk fruit.
Wet Ingredients
  • 1 large egg For vegan option, can replace with flaxseed meal mixed with water.
  • 1 tablespoon melted butter Coconut oil can be used as a dairy-free substitute.
  • 1 tablespoon peanut butter (optional) Almond butter or sunflower seed butter can be used as a nut-free alternative.

Method
 

Preparation
  1. In a microwave-safe mug, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt until well mixed.
  2. Add the egg and melted butter to the dry mixture, whisking until the batter is smooth and free of lumps.
  3. If you’re making the peanut butter variation, swirl in 1 tablespoon of peanut butter at this stage.
Cooking
  1. Microwave the mug for 60 to 90 seconds, checking periodically. It should be set but slightly moist in the center.
Cooling and Serving
  1. Let the mug cake cool for about a minute before serving.

Notes

Serve with whipped cream, shredded coconut, berries, or sugar-free ice cream for added richness and flavor. Store leftovers in an airtight container in the fridge for up to two days, or freeze the uncooked batter for up to three months.