This keto vanilla mug cake is a moist, single-serve almond flour mug cake, gluten-free, dairy-free, and paleo-friendly. It’s perfect to fix a vanilla birthday cake craving with only 4g of net carbs.
I have a passion for keto mug cakes, there’s no more secret about that! Low-carb mug cakes are true lifesavers on a keto diet because they help you fix your cake cravings in only 2 minutes with just 4g net carbs. Plus they are very fulfilling too as they contain a good amount of fat and fiber.
How to make almond flour mug cake?
Choose the right flour
It’s easy to make mug cake with almond flour. The trick to make a moist, fluffy almond flour mug cake is to use ultra-fine blanched almond flour. In fact, if you use ground almond or almond meal, the result will be gritty, dry, and even darker in color. Ground almonds or almond meals are made of whole almonds, skin-on and their ground is coarse and dark.
While it can be used in keto cake recipes, it doesn’t provide a bakery-style result as you used to love from wheat-based recipes. That’s why I always recommend using fine almond flour. This said some countries like New Zealand call almond flour almond meal!
This is very confusing so my tip is to look at the product itself. A good keto almond flour is white/gold in color, it’s ultra-fine as regular flour and it doesn’t have dark spots from almond skin.
Mug cake baking time
This is another tricky part! First, check your microwave power and use my recommendation below on baking time based on your microwave power. Note that most microwave ovens operate between at 600W, 800W, and 1000W.
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Below are the baking time recommended for an almond flour mug cake recipe based on these 3 microwave power levels.
600 W – this is low power so you need to increase the baking time by another 20 seconds. The best texture will be achieved after about 100-110 seconds
800W – that is what I am using in all my keto mug cake recipes and I microwave for 80-90 seconds
1000 W – that is the max power of most microwave ovens which means less cooking time is required. Usually, 70-80 seconds will be perfect
Next, I recommend to always microwave the mug cake based on the lowest time provided. For example at 800W, start with 80 seconds, check the cake, and add those extra 10 seconds if the center is not set. Also, note that the mug cake keeps baking while cooling in the mug for 1 minute. That is why you shouldn’t over bake mug cakes or they tend to be overly dry.
Finally, if you don’t have a microwave oven, use your regular oven! Preheat the oven at 180C/350F and bake the mug cake for 8-12 minutes in the center rack of the oven.
Keto vanilla mug cake ingredients
Now that you have all the information you need to choose the best almond flour for this almond flour mug cake, let’s have a look at the rest of the ingredients you need. A keto vanilla mug cake needs 7 wholesome ingredients:
Almond flour – read my note above for details on how to choose the best keto almond flour
Coconut oil– or melted butter. Both options work and provide different texture. Coconut oil makes the cake slightly chewier and spongy while butter makes the cake more moist and soft. Try both and see which one is your favorite!
Egg – at room temperature and pick a large one. I won’t stress this enough, cold eggs solidify coconut oil and make lumps in dairy-free keto baking and don’t taste as good. Also, small eggs make mug cake dry, so make sure you are using a large-size egg.
Erythritol or any sugar-free crystal sweetener that can be used as a 1:1 sugar replacement. This includes xylitol, Monk fruit erythritol blend If you are not eating sugar-free and you are simply after a tasty almond flour mug cake, any sugar can be used in the same amount. A healthy paleo option will be coconut sugar.
Vanilla extract or vanilla essence. If you can’t find some without sugar added, swap for vanilla stevia drops. Therefore, you will have to decrease erythritol to 1 tablespoon or the mug cake would be too sweet.
More keto almond flour mug cake recipes
I love making almond flour mug cakes and I have plenty other flavors for you to try !
1teaspoonVanilla extractor 2 drops Vanilla liquid stevia (if using this option decrease erythritol to 1 tablespoon)
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Grease a microwave-proof ramekin or mug with coconut oil, size 9 cm diameter (3.5 inches) and minimum 6 cm in height (2.3 inches). This will prevent the mug cake from overflowing when microwaving. Set aside.
In a small bowl, stir almond flour with baking soda and erythritol.
Whisk-in beaten egg, melted coconut oil and vanilla extract. Make sure the egg is not cold or it will solidify coconut oil forming lumps. For a moister cake, use melted butter, for a chewier cake use melted coconut oil.
Pour the batter into the prepared mug cake.
Microwave on high (800W) for 80-90 seconds or until set in the center. Make sure you check the microwave power, if yours is higher (100W) you may have to microwave the mug cake only 60-70 seconds to achieve the same texture.
Cool 60 seconds in the mug or flip over onto a plate.
Serve with a dust of sugar-free powdered erythritol and a dollop of unsweetened whipped cream on top (use coconut cream for dairy-free paleo option).
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Egg: this recipe is not working with flax egg or egg replacers. Make sure the egg is at room temperature to prevent the coconut oil from forming lump. Vanilla: if using vanilla stevia drops decrease erythritol to 1 tablespoon or the mug cake will be too sweet.