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Home » Desserts » Keto Mug Cake

Keto Mug Cake

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated Jul 21, 2025
10 Comments
5 from 10 votes

Jump to Recipe Review Recipe

This 10-minute keto mug cake features a fluffy crumb and delicious, creamy frosting. Without the frosting, it makes a great breakfast or snack cake. With the frosting, it's a rich dessert.

Keto mug cake is served on a white plate with a small cake fork.

A few of my favorite cakes are keto chocolate cake, keto birthday cake, and almond flour cake. But when I want something quick, this keto mug cake is perfect. In this recipe, I decided to take it up a notch and added frosting. As a result, this cake is a true indulgence that is ready in minutes. Other mug cakes I enjoy are chocolate mug cake, peanut butter mug cake, and microwave cheesecake.

Ingredients

The ingredients needed to make a keto mug cake.

See the recipe card for exact measurements. Here are my comments on some of the ingredients.

  • Cream cheese: Please use full-fat cream cheese.
  • Stevia glycerite: You can use a granulated sweetener in the cake and a powdered sweetener in the frosting instead of stevia.
  • Coconut flour: Please measure it by weight and not by volume. It's very absorbent, so each gram makes a difference.
  • Cinnamon: I love it in this cake! It makes a big difference, so please don't skip it.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Mix the frosting and set it aside. Then, melt the butter in a ramekin and whisk in the stevia, vanilla, egg, and coconut flour. Mix in the cinnamon, followed by the baking powder.

Mixing in cinnamon.

Microwave the cake for about 90 seconds, until a toothpick inserted in its center comes out clean. Gently remove the cake from the ramekin and allow it to slightly cool.

Removing the cake from the microwave.

To frost the cake, slice it in half crosswise. Frost the center, then the top and sides. Enjoy immediately.

Frosting the cake.

5 stars rating. This cake was quick and delicious. FYI, I used a tub of cream cheese (not a block) and it turned out fine.
Rachel
Read more comments

Recipe Tip

After you add the coconut flour, the batter will be lumpy. It takes time and patience for the batter to become smooth, so just keep mixing. It takes a few minutes, but eventually, it WILL happen, as shown in the image below.

Cake batter turning from lumpy to smooth.

Recipe FAQs

Is this really two servings? It looks small.

This is actually a fairly large cake. Without the frosting, I consider the entire cake as a personal cake, but with the frosting, it's so rich and filling that half of it is the perfect serving size.

Can I use sugar-free honey?

I don't recommend using a liquid sweetener other than stevia unless you're prepared to experiment with adding more coconut flour.

Can I substitute almond flour for coconut flour?

Unfortunately, you can't. These flours act very differently and are not interchangeable in recipes, especially in baked goods recipes.

Can I keep the leftovers?

The entire idea of a mug cake is that you don't have any leftovers - built-in portion control! However, since this cake makes two servings, you can keep one in an airtight container in the fridge for up to three days. Remove it from the fridge 30 minutes before enjoying it.

Serving Suggestions

This cake is perfect in the summer because it saves you from heating the oven. It goes well with a tall glass of almond milk, iced tea, or iced coffee. In the winter, I love it with hot coffee or mint tea.

As mentioned above, you can make it without the frosting and have it for breakfast or as a snack cake.

Once you add the frosting, it's appropriate as a rich dessert. In fact, it's so rich and filling that I divide it into two servings and share it with my husband.

Recipe Card

Keto mug cake is served on a white plate with a fork.
5 from 10 votes
Save this RecipeSaved! Rate this Recipe Print Recipe

Keto Mug Cake

With its fluffy crumb and rich frosting, this keto mug cake is a wonderful indulgence that's ready in about 10 minutes.
Prep Time10 minutes mins
Cook Time2 minutes mins
Total Time12 minutes mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 2 serving
Calories: 200kcal
Author: Vered DeLeeuw
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Video

Ingredients

Frosting:

  • 2 ounces cream cheese - cubed; it's best to use a block of cream cheese, not a tub of cream cheese spread.
  • ¼ teaspoon stevia glycerite - equals 1 tablespoon of sugar
  • ⅛ teaspoon vanilla extract

Cake:

  • 1 tablespoon unsalted butter
  • ½ teaspoon stevia glycerite - equals 2 tablespoons of sugar
  • ½ teaspoon vanilla extract
  • 1 large egg - lightly beaten
  • 1 tablespoon coconut flour - 7 grams
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon baking powder - gluten-free if needed

Instructions

  • Make the frosting: Place the cream cheese on a microwave-safe plate. Soften it in the microwave for about 10 seconds. Mix in the stevia and vanilla extract. Whisk with a small fork until smooth. Set aside.
    Mixing the frosting.
  • Place the butter in a microwave-safe ¾-cup, 3.5-inch ramekin (the one I use is similar to this one). Melt it in the microwave in two 10-second sessions.
    Melted butter in a ramekin.
  • Using a small hand whisk or a fork, whisk in the stevia, vanilla, and egg until well incorporated.
    Adding stevia, vanilla, and an egg.
  • Add the coconut flour. Whisk until smooth, scraping the sides and bottom and making sure the batter is completely smooth, well incorporated, and free of lumps. Especially check the bottom of the ramekin to make sure there are no unmixed areas.
    Adding coconut flour.
  • Mix in the cinnamon, followed by the baking powder.
    Mixing in cinnamon.
  • Microwave the cake for about 90 seconds, just until a toothpick inserted in its center comes out clean.
    Placing the cake in the microwave.
  • Carefully remove the ramekin from the microwave. Use oven mitts - it will be hot. Place it on a heatproof cutting board.
    Removing the cake from the microwave.
  • Gently remove the cake from the ramekin. Run a knife around the edges and slide a small rubber spatula under the bottom if needed. Turn the cake upside down to allow the bottom to air out and prevent sogginess. Allow it to slightly cool.
    Removing the cake from the ramekin.
  • To frost the cake, slice it in half crosswise. Frost the center, then the top and sides. You can watch the video below to see exactly how I do it.
    Frosting the cake.
  • Cut the cake and serve.
    Serving the cake.

Notes

  • Please measure it by weight and not by volume. It's very absorbent, so each gram makes a difference.
  • After you add the coconut flour, the batter will be quite lumpy. It takes time and patience for the batter to become smooth, so just keep mixing. It takes a few minutes, but eventually, it WILL happen.
  • You can use a granulated sweetener in the cake and a powdered sweetener in the frosting instead of stevia.
  • You can keep the leftovers in an airtight container in the fridge for up to three days. Remove them from the fridge about 30 minutes before enjoying them.

Nutrition per Serving

Serving: 0.5 cake | Calories: 200 kcal | Carbohydrates: 4 g | Protein: 5 g | Fat: 18 g | Saturated Fat: 11 g | Sodium: 129 mg | Fiber: 1 g | Sugar: 2 g

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Disclaimers

Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.

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Comments

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    Recipe Rating




  1. Cookie says

    May 29, 2025 at 7:07 pm

    None of that stevia here…will have to use icing sugar

    Reply
    • Vered DeLeeuw says

      May 29, 2025 at 7:29 pm

      That's fine! You can use a tablespoon in the frosting and two tablespoons in the cake.

  2. Deborah says

    May 24, 2025 at 1:40 pm

    can I use almond flour for this mug cake

    Reply
    • Vered DeLeeuw says

      May 24, 2025 at 1:54 pm

      Hi Deborah,
      I haven't tried it, but you could try using 1/4 cup of superfine almond flour and see what happens.
      It would definitely be an experiment, and I recommend placing the mug on a microwave-safe plate in case of overflow.

  3. Melissa says

    May 14, 2025 at 4:25 pm

    Hello Vered,
    We do not own a microwave. Can this cake be baked in the oven? If so, what temp/time?

    Reply
    • Vered DeLeeuw says

      May 14, 2025 at 7:45 pm

      Hi Melissa,
      I would try baking it for 10-15 minutes in a preheated 350°F oven.

    • Melissa says

      May 15, 2025 at 1:55 pm

      Thank you! I enjoy a number of recipes on your website. Especially the baked cauliflower steaks and oven baked chicken. Thank you

    • Vered DeLeeuw says

      May 15, 2025 at 1:57 pm

      You're very welcome, Melissa! I'm so glad my website is useful.

  4. Rachel says

    July 18, 2024 at 7:18 am

    5 stars
    This cake was quick and delicious. FYI, I used a tub of cream cheese (not a block) and it turned out fine.

    Reply
    • Vered DeLeeuw says

      July 18, 2024 at 9:25 am

      I'm glad you enjoyed this cake, Rachel! Thanks for letting us know about the cream cheese.

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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