This Keto Mug Cake with no eggs is a moist keto chocolate mug cake recipe to fix your sweet craving with only 3.7 grams of net carbs per serving.
Bonus this keto vegan mug cake recipe is not only egg-free but also dairy-free and gluten-free.
Valentine’s day is just around the corner, and as you know, I eat low-carb sugar-free, but my partner is vegan, which means he won’t eat eggs or dairy. That is how I came up with this easy keto recipe, a vegan keto mug cake.
What’s a vegan keto mug cake?
It’s a delicious melt-in-your-mouth sugar-free chocolate cake ready in 90 seconds to fix a quick sweet craving on a vegan keto diet.
A vegan keto mug cake recipe is naturally:
How to make keto mug cake with no eggs?
Most keto mug cake recipes contain eggs are a binder. However, if you are allergic to eggs or on a vegan keto diet, you will appreciate this eggless keto mug cake recipe as a quick snack.
It’s very easy to make a vegan keto cake in a mug. All you need is an egg replacer that doesn’t add starch or carbs to the recipe and binds the low-carb flours together.
Here are the few basic ingredients you need to make the fudgiest gooey keto vegan mug cake that taste like a keto mug brownie without the eggs!
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- Almond flour or almond meal but almond flour provide the best cake texture, no grainy, gritty aftertaste.
- Unsweetened cocoa powder
- Sugar-free crystal sweetener – I used Monk fruit golden crystal. You can also use pure Erythritol if you like or white Monk fruit crystal. All of them have no carbs, 100% sugar-free. To learn more about sweeteners, read my top 4 keto-friendly sweeteners.
- Peanut butter – use my natural peanut Butter recipe or choose one from the grocery store that is keto-friendly. A keto-friendly peanut butter jar doesn’t contain added oil or added sugar, and it works as an egg replacer in this no egg keto mug cake. You can’t skip the peanut butter, or this keto mug cake with no egg won’t come together. However, you can swap it for the same amount of almond butter, tahini, or sunflower seed butter.
- Unsweetened almond milk – or any dairy-free milk you like, unsweetened coconut milk or hemp milk.
- Baking powder
- Vanilla extract
Grease two microwave-safe coffee mugs or ramekins with coconut oil. Set aside.
In a medium mixing bowl, combine the dry ingredients: almond flour, unsweetened cocoa powder, sugar-free crystal sweetener, baking powder.
Now, in another bowl, add almond milk and peanut butter. Microwave for 20-30 seconds or until the milk is hot enough to easily stir the peanut butter into it.
Finally, combine the dry ingredients with the wet ingredients, stirring in the vanilla extract at the end.
When the almond flour mug cake batter is thick and consistent, stir in sugar-free chocolate chips.
Transfer the batter into 2 microwave-safe coffee mugs or ramekins. Microwave each mug for 60-90 seconds or until the top of your keto vegan mug cake is set, but the center is still gooey and soft like a brownie.
Serve this keto dessert recipe with dairy-free vegan keto toppings of choice like :
- Coconut whipping cream
- Coconut yogurt
- Melted sugar-free chocolate
Can I use coconut flour?
No, you can’t use coconut flour in a keto mug cake with no eggs, or the batter will be extremely dry and crumbly.
If you don’t have a microwave at home, you can bake this cake in the oven following the instructions below.
Transfer the batter into two greased small oven-proof ramekins.
Bake both ramekins at the same time for 12-18 minutes in preheated oven 180C (375F).
If you are a visual learner, view this recipe from a different perspective, watching my web story: making the mug brownie for two!
Can I store keto vegan mug brownies?
Yes, this keto mug brownie batter stores well uncooked! Place the prepared vegan keto mug cake batter in a bowl, film bowl with plastic wrap, and store in the fridge for up to 24 hours.
Bake in the oven or microwave just before serving.
However, don’t store a microwaved vegan keto mug cake. It dries out pretty fast and won’t taste good after few hours.
Taste and texture
This vegan keto mug cake has a strong chocolate cocoa flavor with a gooey, dense chocolate texture very similar to a keto vegan brownie recipe.
It won’t rise and get fluffy, airy like a chocolate cake. It’s more like a vegan keto mug brownie in texture.
Sometimes vegan keto mug cakes come out too dry or too wet. There’s always a reason and a solution to fix that. Let me help you.
- Too dry – microwave power is too high, microwave baking time too long. Spread a good amount of coconut yogurt or melted chocolate on top of your keto mug cake to cover up the dryness. Next time, microwave for less time and increase by 30-second bursts, checking the texture closely as it goes.
- Too wet – the keto vegan mug cake is undercooked, microwave longer by extra 30 seconds burst or increase microwave powder to at least 900W.
Snack or breakfast
This vegan keto mug cake is a delicious vegan keto treat to fix a sweet craving or a complete breakfast for the day you crave chocolate or something sweet.
More vegan keto dessert recipe
If you are on a vegan keto diet and you crave some delicious dessert, I have plenty of other vegan keto dessert recipes for you to try below.
Have you made this keto mug cake recipe with no eggs? Share a comment or review below! I love to hear back from you on my recipes.
Keto Mug Cake No Egg
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- Grease two microwave-safe coffee mugs or ramekins with coconut oil. Set aside.
- In a medium mixing bowl, combine the dry ingredients: almond flour, unsweetened cocoa powder, sugar-free crystal sweetener, baking powder.
- In another bowl, add peanut butter and almond milk. Microwave for 20-30 seconds to be lukewarm, then whisk to combine the peanut butter into the milk.
- Pour the liquid ingredients onto the dry ingredients along with vanilla extract. Next, stir to combine until it forms a thick chocolate cake batter. Stir in sugar-free chocolate chips.
- Split the batter evenly into 2 microwave-safe ramekins. It's crucial to microwave the recipe in 2 separate servings for the best results! It won't hold well together if baked as a single-serve. You can store leftover uncooked batter in the fridge and use it the next day.
- Microwave each ramekin for 60-90 seconds or until set on top but still soft and gooey in the center like a fudgy brownie. Cool them down for 2-3 minutes before eating.
- Read the post above for the oven option.
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The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.