1-Minute Keto Mug Cakes

1-Minute Keto Mug Cakes

Healthy 1-minute Low Carb Keto Mug Cakes (Paleo, Vegan, Sugar Free)- The best healthy single serving mug cakes, muffins and brownies which take less than a minute and all include an oven option- No eggs, no dairy and satisfies the sweet tooth! Dairy Free, Gluten Free, Grain Free. 
NOTE: the baking soda can be replaced with baking powder. If you use baking powder, do NOT put in the cider vinegar.

Chocolate Mint Mug Cake

Chocolate Mint Mug Cake

Chocolate Mint Mug Cake : A delicious & moist keto mug cake! Topped with whipped cream, this is a perfect treat!
yield: 1

Ingredients

  • 3 tbsp almond flour
  • 1/2 tsp baking soda
  • 1 tsp cider vinegar
  • 1 large egg yolk
  • 1/2 tbsp sour cream
  • 1 tbsp heavy cream
  • 1 tsp peppermint flavouring
  • 1 tbsp cocoa powder
  • 1 tbsp sugar substitute

Instructions

  1. In a mug, whisk together the dry ingredients.
  2. Add in the egg yolk, sour cream, heavy cream and flavourings.
  3. Whisk together again.
  4. Quickly stir in the cider vinegar.
  5. Place in the microwave and cook for 90 seconds (based on a 700w microwave, see notes below)
  6. Take out and top with whipped cream and your other favourite things.

Notes

The 90 seconds is based on a medium-high 700w microwave. If you have a 1000w microwave, try microwaving for 50-60 seconds Check at 30s, 60s. Look for a cake like texture, if it’s spongy and rubbery, it’s overcooked.

Chocolate Cherry Mug Cake

Chocolate Cherry Mug Cake

A decadent chocolate mug cake with a hint of cherry. These delicious keto mug cakes only take 1 minute to cook!
yield: 1 prep time: 5 MINUTES cook time: 1 MINUTE total time: 6 MINUTES

Ingredients

  • 3 tbsp almond flour
  • 1/2 tsp baking soda
  • 1 tsp cider vinegar
  • 1 large egg yolk
  • 1/2 tbsp sour cream
  • 1 tbsp heavy cream
  • 1 tsp cherry flavouring
  • 1 tbsp cocoa powder
  • 1 tbsp sugar substitute

Instructions

  1. In a mug, whisk together the dry ingredients.
  2. Add in the egg yolk, sour cream, heavy cream and flavourings.
  3. Whisk together again.
  4. Quickly stir in the cider vinegar.
  5. Place in the microwave and cook for 90 seconds (based on a 700w microwave, see notes below)
  6. Take out and top with whipped cream and your other favourite things.

Notes

The 90 seconds is based on a medium-high 700w microwave. If you have a 1000w microwave, try microwaving for 50-60 seconds Check at 30s, 60s. Look for a cake like texture, if it’s spongy and rubbery, it’s overcooked.

*If you want to bring down the carbs, you could use 2 tbsp of almond flour instead of 3. Although I have not tried it personally.

  • CALS: 251
  • FAT: 22.5
  • CARBS: 9
  • FIBRE: 4.2
  • NET CARBS: 4.8
  • PROTEIN: 8.7

Chocolate Peanut Butter Mug Cake

Chocolate Peanut Butter Mug Cake

Ingredients

  • 3 tbsp almond flour
  • 1/2 tsp baking soda
  • 1 tsp cider vinegar
  • 1 large egg yolk
  • 1/2 tbsp sour cream
  • 1 tbsp heavy cream
  • 1 tsp cherry flavouring
  • 1 tsp peanut butter – no sugar added
  • 1 tbsp sugar substitute

Instructions

  1. In a mug, whisk together the dry ingredients.
  2. Add in the egg yolk, sour cream, heavy cream and flavourings.
  3. Whisk together again.
  4. Drop in the peanut butter
  5. Quickly stir in the cider vinegar.
  6. Place in the microwave and cook for 90 seconds (based on a 700w microwave, see notes below)
  7. Take out and top with whipped cream and your other favourite things.

Lemon Mug Cake

Lemon Mug Cake

A tangy lemon mug cake! Takes about 1 minute to cook and is totally KETO.
yield: 1 prep time: 5 MINUTES cook time: 1 MINUTE total time: 6 MINUTES

Ingredients

  • 4 tbsp almond flour
  • 1/2 tsp baking soda
  • 1 tsp lemon juice
  • 1 large egg yolk
  • 1/2 tbsp sour cream
  • 1 tbsp heavy cream
  • 1 tsp lemon extract
  • 1 tbsp sugar substitute

Instructions

  1. In a mug, whisk together the dry ingredients.
  2. Add in the egg yolk, sour cream, heavy cream and flavourings.
  3. Whisk together again.
  4. Quickly stir in the lemon juice.
  5. Place in the microwave and cook for 90 seconds (based on a 700w microwave, see notes below)
  6. Take out and top with whipped cream and your other favourite things.

Notes

The 90 seconds is based on a medium-high 700w microwave. If you have a 1000w microwave, try microwaving for 50-60 seconds Check at 30s, 60s. Look for a cake like texture, if it’s spongy and rubbery, it’s overcooked.

*If you want to bring down the carbs, you could use 3 tbsp of almond flour instead of 3.

  • CALS: 272
  • FAT: 24.3
  • CARBS: 7.8
  • FIBRE: 3
  • NET CARBS: 5.8
  • PROTEIN: 9.2
Nutrition Information:

YIELD: 1 SERVING SIZE: 1 
Amount Per Serving: CALORIES: 272 TOTAL FAT: 24.3g CARBOHYDRATES: 7.8g FIBER: 3g PROTEIN: 9.2g

Snickerdoodle Mug Cake

Snickerdoodle Mug Cake bakes up in the microwave in just one minute, yielding a warm, cinnamon-sugary treat that will satisfy any sweet tooth!

Ingredients

  • 1/4 cup + 2 tablespoons all-purpose flour
  • 2 tablespoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 cup milk, at room temperature
  • 2 tablespoons salted butter, melted and cooled
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon

Instructions

  1. In a small bowl, whisk together flour, sugar, baking powder, and cinnamon until thoroughly, completely combined, with no streaks of any ingredients remaining. Blend in milk, butter, and vanilla until batter is smooth. Into a 14-ounce (or larger) microwave-safe mug with straight sides, scoop a big spoonful of batter, then sprinkle with a spoonful of cinnamon sugar. Alternate layers, ending with cinnamon sugar.
  2. Microwave on high for 1 to 1 1/2 minutes, or until cake is done to your liking. Allow to cool for a couple of minutes before serving.

Notes

A tall, cylindrical mug with straight (not angled) sides will ensure that the cake bakes evenly. I found a 14-ounce mug to be the perfect size to allow the cake to rise up while baking without overflowing. (I filled my mug to the top with water and then transferred the water to a measuring cup to determine its capacity.) If you use a smaller mug, you may want to bake the cake on top of a plate or paper towel to catch any possible overflow.

The strength of individual microwaves can vary. The first time you make this recipe, be prepared to experiment a bit to make sure that 1 minute is the perfect length of baking time. The nice thing about this cake is that even if it is undercooked, you don’t have to worry about raw eggs!

Unsalted butter will work just fine in this recipe, but I find that using salted butter adds a tiny flavor boost.

Peppermint Swirl Mug Cake

This mug cake tastes just like a peppermint candy and has swirls of red mixed in, making it very festive.

Ingredients:

  •  4 tbsp all-purpose flour
  •  1/4 tsp baking powder
  •  1/2 tbsp vegetable oil
  •  3 tbsp fat free milk
  •  3  tsp granulated sugar
  •  1/4 tsp peppermint extract
  •  1/4 tsp vanilla extract
  •  1  drop of red food coloring

Optional Toppings

  •  Cool Whip
  •  whipped cream frosting
  •  chocolate drizzle

Directions:

  1. Add all ingredients except food coloring into an oversized microwave safe mug. Mix with a whisk until batter is smooth. Add in one drop of food coloring. Using a fork, gently swirl in a circular clockwise motion until red swirls form, but stopping before cake batter turns completely red.
  2. Cook in the microwave for about 1 minute or until done. The cake is a bit plain, so I recommend that you serve it with whipped cream, Cool Whip, or a chocolate drizzle.

White Chocolate Cranberry Mug Cake

Ingredient

  • 4 tbsp almond flour OR other nut flour
  • 1 tbsp coconut flour OR 1 tsp. psyllium husk powder
  • 1/4 tsp guar gum OR 1/8 tsp xanthan gum
  • 1/4 tsp baking powder
  • 1 tbsp salted butter, melted
  • 2 tbsp half-n-half OR low-carb nut milk
  • 1 large egg (55g) or two small eggs
  • 4 tb powdered sugar-alcohol (xylitol, erythritol, isomalt, sorbitol)
  • 1/4 tsp almond flavoring
  • 5-10 chopped cranberries
  • 2 tbsp sugar-free white chocolate (about 2 squares, or 1 1/2 tablespoons white chocolate chips) chopped into small chunks
  • (optional) 1 tablespoon flaked almonds

Instruction

  1. Combine all ingredients except the chocolate, almonds and cranberries in a large mug and mix very well. 
  2. Drop in 1 tablespoon of sugar-free white chocolate chunks and the cranberry chunks and mix.
  3. Microwave on medium-high for 1 minutes, checking at 40 seconds to prevent over-cooking.
  4. In a small bowl melt the last tablespoon of chocolate and drizzle over top the mug cake, then sprinkle over the flaked almonds.

Coconut White Chocolate Mug Cake

A delicious and easy keto mug cake recipe loaded with coconut, pecans, and white chocolate chips!  Low carb and gluten free too!

INGREDIENTS

  • 2 Tbsp butter, melted
  • 3 Tbsp granulated sugar substitute
  • 1 Tbsp coconut flour
  • 1/4 cup almond flour
  • pinch of salt
  • 1/2 tsp baking powder
  • 1 egg
  • 3 Tbsp unsweetened almond milk
  • 1 tsp vanilla extract
  • 2 Tbsp shredded unsweetened coconut
  • 1 Tbsp chopped pecans
  • 2 Tbsp white chocolate chips

INSTRUCTIONS

  1. In a medium-sized microwave safe bowl, melt the butter if you haven’t already.
  2. Then add the rest of the ingredients and stir to combine thoroughly.
  3. Spoon the batter into 2 mugs, or 4 small paper baking cups.
  4. Microwave for 1 minute on high if using the baking cups, 1 minute and 30 seconds if cooking both mugs.
  5. Check for doneness and if still liquid in the center microwave for 10 second increments until just set.
  6. Serve warm. Ice cream or whipped cream optional and not included in nutrition info below.

NOTES

Approximate nutrition information per serving:

1 mug: 310 calories, 27g fat, 3.5g net carbs, 8g protein

1 cupcake: 155 calories, 13g fat, 2g net carbs, 4g protein

Nutrition

  • Serving Size: 1 mug cake
  • Calories: 310
  • Fat: 27g
  • Carbohydrates: 3.5g net
  • Protein: 8g

Keto Chocolate Mug Cake

A single serving keto mug cake recipe so soft, so rich, so chocolatey… and definitely not meant for sharing!
Total Time: 1m Yield: 1 cake

Ingredients

  • 1/3 cup almonds or pecans, or 6 tbsp almond flour
  • 1 tbsp + 2 tsp cocoa powder
  • 1 tbsp sugar or sweetener of choice
  • pinch stevia, or additional 2 tsp sugar
  • 1/8 tsp salt
  • 1/4 tsp baking powder
  • 3 tbsp milk of choice (or 2 if using liquid sweetener)
  • 1/4 tsp pure vanilla extract
  • optional, chocolate chips or sugar free chocolate chips

Instructions

  • *If using almonds, grind them in a blender or food processor to achieve a flour-like consistency. It will be coarser than if you use almond flour (hence the almond pieces you can see in the photos), but both versions work.
  • Combine all ingredients in a greased ramekin or small mug. Either bake in a preheated 350F oven for about 10 minutes, or cook in the microwave. If microwaving, time will vary depending on wattage and desired gooeyness. I started with 30 seconds, then added two 15-second intervals after that. The cake will look a bit gooey when it comes out, and it firms up as it cools. But there’s no need to wait for it to firm up too much – this cake is meant to be eaten straight from the mug!

Low Carb Cinnamon Roll Mug Cake

Low Carb Cinnamon Roll Mug Cake

A super fluffy and moist cinnamon roll inspired mug cake which packs a protein punch and is low carb- It’s also ready in under a minute! This healthy 1 Minute Low Carb Cinnamon Roll Mug Cake is also naturally gluten free, vegan, paleo and sugar free!
Servings1 Calories 132kcal AuthorArman @ thebigmansworld

INGREDIENTS

  • 1 scoop vanilla protein powder 32-34 grams
  • 1/2 tsp baking powder
  • 1 T coconut flour
  • 1/2 tsp cinnamon
  • 1 T granulated sweetener of choice*
  • 1 large egg OR 1/4 cup liquid egg whites see notes for Vegan option
  • 1/4 cup milk of choice I used unsweetened almond
  • 1/4 tsp vanilla extract
  • 1 tsp granulated sweetener of choice
  • 1/2 tsp cinnamon

For the glaze

  • 1 T coconut butter melted
  • 1/2 tsp milk of choice
  • pinch cinnamon

INSTRUCTIONS

For the microwave option

  • Grease a microwave safe bowl with cooking spray and add the protein powder, baking powder, coconut flour, cinnamon, sweetener of choice and mix well.
  • Add the egg/whites and mix into the dry mixture. Add the milk of choice and vanilla extract- If batter is too crumbly, continue adding milk of choice until a very thick batter is formed. granulated sweetener of choice and extra cinnamon and swirl over the top. Microwave for 60 seconds, or until just cooked in the centre. Top with glaze and enjoy!

For the oven option

  • Follow as above, but bake in the oven at 350 Farenheit for 8-15 minutes, depending on consistency desired- Mug cake is cooked once a toothpick comes out ‘just’ clean from the center.

NOTES

* Adjust according to taste- If protein powder is sweetened, feel free to omit completely.For the vegan option, you won’t need any flax eggs/egg substitute- Simply omit and slowly add milk of choice until a thick batter is formed. Microwave/bake until ‘just’ cooked in the center.

NUTRITION

Serving: 1mug cake | Calories: 132kcal | Carbohydrates: 6g | Protein: 25g | Fat: 4g | Fiber: 253g | Vitamin A: 4% | Vitamin C: 2% | Calcium: 2% | Iron: 3%

Protein Brownie Mug


Protein Brownie Mug

A delicious, fluffy, moist protein-packed brownie which takes just one minute to whip up! Clocking in at around 100 calories, it is a healthy snack to have anytime and has been oven tested. Naturally gluten free, dairy free, vegan and comes with a tested paleo version.

Ingredient

  1. 1 scoop protein powder- 33-35 grams (I recommend using a vegan or casein blend)*
  2. 1 T coconut flour
  3. 2 T granulated sweetener of choice (optional)**
  4. 1/2 tsp baking powder
  5. 1-2 T dark cocoa powder (adjust to desired chocolate content)
  6. 1 large egg (Can sub for 1/4 cup egg whites OR 1 flax egg)
  7. 1/4 cup dairy free milk of choice
  8. Dairy free chocolate chips/peanut butter chips etc (optional)

Microwave version

  1. Grease a small cereal bowl or deep mug and set aside.
  2. In a mixing bowl, combine the protein powder, coconut flour, baking powder, granulated sweetener and cocoa powder and mix well.
  3. In a separate bowl, whisk the egg with the milk and pour into the dry mixture and mix until fully incorporated. Top with chocolate chips if desired.
  4. Microwave for 60 seconds and remove from microwave and enjoy immediately.

Oven version

  1. Pour batter in an oven safe dish and bake for 10-12 minutes on 180 degrees celsius for 10-12 minutes, until desired consistency.

Notes

  1. * For a paleo version, I’ve tried this out with MHP Paleo protein powder in triple chocolate. It came out drier that the vegan/casein blend so I only microwaved it for 50 seconds and added more almond milk after.
  2. ** If your protein powder isn’t sweetened, add sweetener to taste.
  3. For a more moist and fudgy cake, remove from microwave/oven earlier. For a muffin like cake, you can cook slightly longer.

Low Carb Vanilla Mug Cake

Low Carb Vanilla Mug Cake

A super fluffy and moist vanilla mug cake which packs a protein punch and is low carb- It’s also ready in under a minute! Paleo, vegan, gluten free, grain free and sugar free!

Ingredients

  1. 1 scoop vanilla protein powder (32-34 grams)
  2. 1/2 tsp baking powder
  3. 1 T coconut flour
  4. 1 T granulated sweetener of choice*
  5. 1 large egg OR 1/4 cup liquid egg whites (see notes for Vegan option)
  6. 1/4 cup milk of choice (I used unsweetened almond)
  7. 1/4 tsp vanilla extract
  8. Chocolate chips to top (optional)

For the microwave option

  1. Grease a microwave safe bowl with cooking spray and add the protein powder, baking powder, coconut flour, sweetener of choice and mix well.
  2. Add the egg/whites and mix into the dry mixture. Add the milk of choice and vanilla extract- If batter is too crumbly, continue adding milk of choice until a very thick batter is formed. Top with chocolate chips and microwave for 60 seconds, or until just cooked in the centre.

For the oven option

  1. Follow as above, but bake in the oven for 8-15 minutes, depending on consistency desired- Mug cake is cooked once a toothpick comes out ‘just’ clean from the center.

Notes

  1. * Adjust according to taste- If protein powder is sweetened, feel free to omit completely.
  2. For the vegan option, you won’t need any flax eggs/egg substitute- Simply omit and slowly add milk of choice until a thick batter is formed. Microwave/bake until ‘just’ cooked in the center.

Gluten Free Low Carb Mug Cakes

Gluten Free Low Carb Mug Cakes

Low carb mug cakes are the perfect individual serve of chocolate cake that can be cooked in just 1 minute. Don’t reach or a high sugar cake, make a low carb mug cake instead.

Ingredients

  • 2 tbsp butter melted
  • 4 tbsp almond meal/flour
  • 1 tbsp cocoa unsweetened
  • 1 tsp granulated sweetener of choice or more, to your taste
  • 1 egg
  • 1 tbsp coconut flour
  • 1/2 tsp baking powder
  • 1/4 tsp vanilla

Instructions

  1. Melt the butter in the mug in the microwave.
  2. Add the almonds, cocoa and sweetener. Mix well.
  3. Add the egg and all other ingredients. Mix well.
  4. Cook in the microwave (see notes above) on HIGH for 1.5 minutes or until cooked in the centre.
  5. Serve with whipped cream and berries.

Recipe Notes

  • For a grown up indulgence, add some brandy to the whipped cream or pour a little over the cooked mug cake.
  • You can add cacao nibs for a little crunch.
  • Each mug cake is quite large, so even try putting half the mixture into another mug and make 2 small ones and cook for 40-50 seconds depending on your microwave.

Chocolate or Vanilla Mug Cake!

Chocolate or Vanilla Mug Cake!

This chocolate keto mug cake is another one of my favorite quick treats! I give instructions for vanilla and chocolate keto mug cakes…using coconut flour or almond flour!
Course: Dessert Cuisine: American Servings: 1 Calories: 220 kcalIngredients

  • 1 Tablespoon Butter, melted
  • 1 Tablespoon Coconut flour or 3 Tbsp Almond flour
  • 2 Tablespoons Swerve (erythritol)
  • 1 Tablespoons Cocoa powder
  • 1/2 teaspoon Baking powder
  • 1 Egg, beaten
  • Splash of vanilla (for vanilla cake option)
  • 1 Tablespoon Sugar free chocolate chips (optional for topping)

Instructions

  1. In a coffee mug, melt the butter in the microwave for 10 seconds.  Add the coconut flour, swerve, cocoa powder, baking powder, and beaten egg.  
  2. Mix well.  Microwave on high for 60 seconds, being sure not to overcook.  If you overcook it, it will be dry.
  3. Top with a few chocolate chips if desired.  

Recipe Notes

Macros for chocolate mug cake with coconut flour and no chocolate chips: 216 cal / 18g fat / 7.5 carbs / 4.5g fiber / 8.5g protein

  1. If you want to make this a vanilla cake, omit the cocoa powder and add the vanilla.
  2. To bake in the oven, Mix everything in an oven safe ramekin and put in a 350F oven for 10-15 minutes.


Sharing is caring!

Leave a Reply

shares
Close