Keto Mug Cake Recipe
Five delicious mug cake variations perfect for breakfast, or as a sweet treat to end the night.
Servings 1 cake
Calories 386kcal
Equipment
- Coffee Mug
Ingredients
Mug Cake Base - Vanilla
- 1 tbsp Butter
- 1/4 cup Almond Flour or 1.5 tbsp coconut flour
- 2 tbsp Low Carb Sugar Substitute
- 1/8 tsp Pink Himalayan Salt
- 1 tbsp Heavy Cream
- 1/4 tsp vanilla extract
- 1/4 tsp Baking powder
- 1 large Egg
Peanut Butter Mug Cake
- 1 tbsp Peanut Butter
Blueberry
- 1/4 cup Fresh Blueberries
Chocolate
- 2 tsp Low Carb Sugar Substitute additional
- 1 tbsp Cocoa Powder
Pumpkin
- 1 tbsp 100% pumpkin puree
- 1/4 tsp Pumpkin Pie Spice
Instructions
To Make the Base OR Vanilla Mug Cake
- In a mug melt the butter for 30 seconds, or until a liquid.
- Next add in all the dry ingredients and mix well.
- Add the cream, vanilla, and egg, mix again to avoid clumping.
- Microwave for 45-75 seconds or until mug cake is fully cooked.
- Allow to cool a bit before topping
To Make All Other Variations
- Prepare base according to directions above *DO NOT COOK YET*
- Once the batter is ready simply mix in all additional ingredients depending on the base of choice.
- Microwave the mixed batter for 45-75 seconds or until cooked all the way through
Video
Notes
Net Carbs: 3g
Nutrition information is for the base *alone*. You will have to account for the other variations separately.
Nutrition
Calories: 386kcal | Carbohydrates: 6g | Protein: 13g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 468mg | Potassium: 186mg | Fiber: 3g | Sugar: 1g | Vitamin A: 840IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 2mg