How many carbs are in a keto mug cake?

Most keto mug cake recipes contain between 2 to 4 net carbs per serving. The exact number depends on ingredients like flour type (almond vs. coconut), sweeteners, and add-ins. Always subtract fiber and sugar alcohols from the total carb count to get net carbs. Stick with almond flour and erythritol to keep your carb count ultra-low.

How to make mug cake with no sugar?

To make a sugar-free mug cake, use keto-approved sweeteners like erythritol , monk fruit , stevia , or allulose . These alternatives don’t spike blood sugar and are zero or low in net carbs. You can also add flavor with vanilla extract , cinnamon , or a hint of lemon zest to make up for the lack of real sugar.

What is the secret to moist mug cake?

The key to a moist keto mug cake recipe is balancing your fats and liquids. Use room temperature eggs , melted butter or coconut oil , and a touch of unsweetened almond milk or heavy cream . Don’t overcook it—microwave for 60–70 seconds, then let it rest. Want extra gooeyness? Add a dollop of peanut butter or sugar-free chocolate before cooking.

What can replace flour in a mug cake?

You can replace flour in a keto mug cake with: Coconut flour (use less and add more liquid) Protein powder Chia seed meal Ground flaxseed Each option has different absorbency and flavor, so start small and adjust. Almond flour remains the most popular due to its taste and texture, but blending alternatives can offer unique results.

Keto Mug Cake Recipe – The Best 5-Minute Low-Carb Dessert Fix

Description

This single-serving keto mug cake is incredibly soft, rich, and intensely chocolatey!

Ingredients

Scale

1/3 cup almonds or pecans, or 6 tbsp almond flour
1 tbsp + 2 tsp cocoa powder
1 tbsp granulated erythritol or 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!

Cook Time: 1 minute

Nutrition

Serving Size: 1
Calories: 195
Sugar: 1.4g
Sodium: 292mg
Fat: 16.6g
Saturated Fat: 1.6g
Carbohydrates: 9.8g
Fiber: 5.6g
Protein: 7.7g
Cholesterol: 0mg