This keto mug cake is incredible. The fluffy crumb and rich frosting make it a wonderful indulgence, and it's ready in ten minutes!
If you make it without the frosting, it makes a great breakfast or snack cake. With the frosting, it's a rich dessert, best divided between two people.
I love baking cakes! A few of my favorites are keto chocolate cake, keto birthday cake, and almond flour cake. But when you 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's ready in minutes, and I love the built-in portion control.
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Ingredients
I only use a few simple ingredients to make this cake. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Cream cheese: Make sure to use a cream cheese block rather than a tub of cream cheese spread.
- Stevia glycerite: You can use a granulated sweetener in the cake and a powdered sweetener in the frosting instead of stevia.
- Vanilla extract: Make sure to use pure vanilla extract.
- Butter: I use unsalted butter.
- Egg: I use large eggs in most of my recipes, this one included.
- Coconut flour: Try to 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.
- Baking powder: Make sure it's fresh and not expired. If you need it to be gluten-free, please verify that it is.
Variations
The best way to vary this recipe is to experiment with different flavor extracts. Sometimes, instead of vanilla extract, I use almond, coconut, or orange extract, omitting the cinnamon.
As mentioned above, you can also use a granulated or powdered sweetener instead of stevia.
Instructions
It's easy to make this fabulous cake! The detailed instructions for making it are listed in the recipe card below. Here's an overview of the steps:
To make the frosting, soften the cream cheese in the microwave for about 10 seconds. Mix in the stevia and vanilla. Set aside.
Place the butter in a ramekin and melt it in the microwave. Whisk in the stevia, vanilla, and egg.
Add the coconut flour. Whisk until smooth, scraping the sides and bottom and making sure the batter is completely smooth. Mix in the cinnamon, followed by the baking powder.
Microwave the cake for about 90 seconds, just until a toothpick inserted in its center comes out clean. Carefully remove the ramekin from the microwave. Use oven mitts - it will be hot. Place it on a heatproof cutting board. Gently remove the cake from the ramekin and allow it to slightly cool.
To frost the cake, slice it in half crosswise. Frost the center, then the top and sides.
Expert Tip
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.
Recipe FAQs
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.
Yes. You can use two tablespoons of any granulated sweetener in the cake. In the frosting, it's best to use a tablespoon of powdered sweetener.
I don't recommend using a liquid sweetener other than stevia unless you're prepared to experiment with adding more coconut flour.
No, unfortunately, you can't. These flours act very differently in baked goods and are not interchangeable.
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 iced tea or iced coffee.
In the winter, I love it with mint tea or keto hot chocolate.
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.
Storing Leftovers
The entire idea of a mug cake is that you don't have any leftovers... built-in portion control!
But since this cake makes two servings, you can keep one of them in the fridge, in an airtight container, for up to three days. Remove it from the fridge 30 minutes before enjoying it.
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Recipe Card
Keto Mug Cake
Ingredients
Frosting:
- 2 ounces cream cheese - cubed; use a block of cream cheese, not a tub of cream cheese spread.
- ¼ teaspoon stevia glycerite - (equals 1 tablespoon sugar)
- â…› teaspoon vanilla extract
Cake:
- 1 tablespoon unsalted butter
- ½ teaspoon stevia glycerite - (equals 2 tablespoons 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.
- 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.
- Using a small hand whisk or a fork, whisk in the stevia, vanilla, and egg until well incorporated.
- 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 there.
- Mix in the cinnamon, followed by the baking powder.
- Microwave the cake for about 90 seconds, just until a toothpick inserted in its center comes out clean.
- Carefully remove the ramekin from the microwave. Use oven mitts - it will be hot. Place it on a heatproof cutting board.
- 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.
- 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.
- Cut the cake and serve.
Video
Notes
- 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.
- The best way to vary this recipe is to experiment with different flavor extracts. Sometimes, instead of vanilla extract, I use almond, coconut, or orange extract, omitting the cinnamon.
- You can keep the leftovers in the fridge, in an airtight container, for up to three days. Remove them from the fridge about 30 minutes before enjoying them.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
Rachel
This cake was quick and delicious. FYI, I used a tub of cream cheese and it turned out fine.
Vered DeLeeuw
I'm glad you enjoyed this cake, Rachel! Thanks for letting us know about the cream cheese.