Keto Mug Cake with Almond Flour

Mug cakes became a favorite for busy bakers craving cake without a full pan. This American-style keto take whisks almond flour and cocoa into a quick batter sweetened with erythritol for a fudgy single serve.

Serves 2 · 5 min prep · 3 min cook

Estimate for one serving

• 310 cal
• 11g protein
• 9g carbs
• 28g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 6 tablespoons almond flour
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons granulated erythritol
• 1/2 teaspoon baking powder
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 2 tablespoons heavy cream
• 1/2 teaspoon vanilla extract
• 2 tablespoons sugar-free chocolate chips

Instructions

1. 1In a small bowl whisk the almond flour, cocoa powder, erythritol, and baking powder until the dry ingredients are uniform and free of lumps.
2. 2Crack the egg into the dry mix and add the melted butter, heavy cream, and vanilla extract.
3. 3Stir with a fork until a thick, smooth batter forms with no dry pockets of flour remaining.
4. 4Fold most of the sugar-free chocolate chips into the batter, reserving a few for the tops.
5. 5Divide the batter evenly between two microwave-safe mugs, filling each no more than halfway to allow for rise.
6. 6Scatter the reserved chocolate chips over the surface of each mug.
7. 7Microwave one mug at a time on high for 60 to 90 seconds, watching until the cake rises and the center looks just set but still slightly moist.
8. 8Let each cake cool in the mug for 1 to 2 minutes so it firms up, then eat straight from the mug with a spoon while warm.