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Vanilla Almond Keto Mug Cake - A Warm, Quick Treat

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Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 servings
Ingredients Method

Ingredients
  

  • 3 tablespoons fine almond flour (not almond meal)
  • 1 tablespoon granulated erythritol, allulose, or your favorite keto sweetener
  • 1/2 teaspoon baking powder
  • Pinch of fine sea salt
  • 1 large egg
  • 1 tablespoon unsalted butter, melted (or coconut oil)
  • 1 tablespoon unsweetened almond milk (or heavy cream for richness)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional but recommended)
  • Optional toppings: a dollop of whipped cream, a few sliced almonds, or a dusting of cinnamon

Method
 

  1. Choose the right mug: Use a microwave-safe mug that holds at least 10 to 12 ounces. A wider mug helps the cake cook more evenly.
  2. Mix the dry ingredients: Add almond flour, sweetener, baking powder, and salt to the mug. Stir well with a fork to break up any lumps.
  3. Whisk the wet ingredients: In the same mug, add the egg, melted butter, almond milk, vanilla, and almond extract. Stir until the batter looks smooth and evenly combined.
  4. Scrape the sides: Use the back of the spoon to scrape batter from the sides of the mug so nothing burns during cooking.
  5. Microwave: Cook on high for 60 to 90 seconds. Start with 60 seconds, then check. The top should look set and spring back lightly when touched.
  6. Adjust if needed: If the center is still wet, microwave in 10-second bursts. Avoid overcooking; it can make the cake dry.
  7. Rest: Let the mug cake stand for 1 minute. This helps the crumb set and keeps it tender.
  8. Top and serve: Add whipped cream, sliced almonds, or cinnamon if you like. Enjoy warm straight from the mug or tip it onto a plate.