Vanilla Mug Cake

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America is a cake country. Birthday? Make a cake. Anniversary? Cake. Wedding? Cake. Going away party? Cake again.

As surprising as it may be despite all of these opportunities for cake, sometimes you want a slice and there aren’t any celebratory occasions on the horizon. What to do?

You could make a whole cake, but I think this low-carb vanilla mug cake is a much better option.

Mug Cake Tips

Making the perfect cake-in-a-mug requires some trial and error. Lucky for you, I think I’ve got the hang of it.

First, make sure your egg is on the smaller side. If you think about it, most cake recipes only call for an egg or maybe two – and that’s for an entire cake to feed many people.

If your egg is too big, it will mess with the taste and texture of your mug cake.

Second, make sure you’re using an appropriately sized cooking vessel. You want it to be half full at most when you’re cooking. If your mug is small you may want to split it in half and make two babycakes, but adjust your cook time accordingly.

Microwave-safe bowls work just as well and often alleviate the capacity issue.

Keeping it Low Carb

I know you may be used to eating cake a certain way. Cake may seem incomplete without its favorite sidekick, frosting.

That may be the literal “icing on the cake” but even a low-carb frosting recipe may be too much for you in conjunction with the cake.

That’s because although this vanilla mug cake is keto and low-carb, it does have some carbohydrates. And even your best-of-intentions coconut cream frosting may push you over the edge.

OK, you know that frosting might be overkill when your ketosis is on the line. But what about some berries?

I suppose you could, but fruit has carbs too. As fruits go, berries tend to have less carbs than fruits like bananas, but some are better than others.

Blackberries, raspberries, and strawberries are your best options. Top your cake with just enough to add some flavor.

Unveiling the Low-Carb Wonders

  • Almond and Coconut Flour: The secret behind the low-carb magic lies in the choice of flours. Almond flour and coconut flour step in as the low-carb heroes, providing a delicious and satisfying texture without the guilt of excess carbohydrates. These flours bring not only a nutty richness but also a dose of nutrients, including healthy fats and proteins.
  • Sweetness without the Sugar: Say goodbye to sugar-laden desserts and welcome erythritol and stevia to the mix. Erythritol, a sugar alcohol, imparts sweetness without the caloric baggage, while stevia adds a natural touch. The result? A guilt-free dessert that won't send your blood sugar on a rollercoaster ride.
  • Egg, Ghee, and Vanilla: The inclusion of a whisked egg contributes to the cake's structure and richness. Ghee, a clarified butter with a nutty flavor, elevates the overall taste, while a generous teaspoon of vanilla extract brings warmth and depth to each bite.
  • Baking Powder: To ensure the perfect rise in the mug, a touch of baking powder is added. This small but mighty ingredient contributes to the light and fluffy texture that makes the Vanilla Mug Cake a true delight.

Vanilla Mug Cake

Prep Time: 3 minutes
Cook Time: 2 minutes
Yield: 1 serving
Category: Dessert, Breakfast, Snack
Cuisine: American


  • 1 egg, whisked
  • 1/4 cup (30 g) almond flour
  • 2 Tablespoons (14 g) coconut flour
  • 1 Tablespoon (15 ml) ghee
  • 1/4 teaspoon (1 g) of baking powder
  • 1 teaspoon (5 ml) of vanilla extract
  • 1 Tablespoon (12 g) erythritol + dash of stevia


                          1. Blend all the ingredients together.
                          2. Pour the mixture into a microwaveable mug or cup and microwave on high power for around 90 seconds (the exact timing may differ).

                                                                                          Nutrition: (Estimated and based on per-serving amounts.)

                                                                                          • Calories: 369
                                                                                          • Fat: 31 g
                                                                                          • Total Carbs: 11 g
                                                                                          • Fiber: 8 g
                                                                                          • Sugar: 2 g
                                                                                          • Net Carbs: 3 g
                                                                                          • Protein: 13 g

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