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Keto Mug Cake (Base Recipe)

A one-minute microwave cake base of almond flour, egg, and butter that takes cocoa, citrus, coffee, or peanut butter variations. Pull it the moment it looks set.
Print Recipe
Prep Time 3 minutes
Cook Time 1 minute
Total Time 4 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp fine blanched almond flour
  • 1 tbsp unsweetened cocoa powder or extra almond flour
  • 1 tbsp granular erythritol or allulose
  • 1/2 tsp baking powder
  • salt a pinch
  • 1 large egg room temperature
  • 1 tbsp butter or coconut oil melted
  • 1 tbsp heavy cream or unsweetened almond milk
  • 1/2 tsp vanilla extract

Equipment

  • Microwave
  • Large mug
  • Fork

Method
 

  1. In a 12 to 14 oz straight-sided mug, whisk the almond flour, cocoa, sweetener, baking powder, and salt with a fork, breaking up any pockets.
  2. Whisk in the egg, melted butter, cream, and vanilla until smooth.
  3. Cook in 10-second bursts after the first 45 seconds, stopping the moment the top looks just set.
  4. Rest 1 minute. Drizzle a teaspoon of cream and cover with a saucer to steam if it firmed up.

Notes

Fine blanched almond flour only — meal bakes gritty.
Rubbery or eggy means overcooked; cut 10 to 15 seconds and use a room-temperature egg.
Variations: lemon (skip cocoa, add zest), coffee (1/2 tsp instant espresso), peanut butter (swirl in 1 tsp on top).