Mug Cakes

If you’re like me you suddenly feel the need for a dessert, you want it now and there is nothing made. On the flip side, if there was always cake in the house, you’d always be eating it. The answer is mug cakes, quick, easy and the perfect size.

I have found that most people who don’t like mug cakes or keto desserts in general, don’t like the sweetener they are using. I prefer Pyure or Truvia (not baking blends as they have sugar or maltodextrin)

Pure Stevia is bitter and pure Erythritol has a “cooling” effect…but when they are blended, the effects are eliminated.

All mug cakes can be baked rather than microwaved if desired, they take 15-20 minutes depending on the dish you use.

Chocolate Mug Cake – Serves 2


  • 1 T melted butter
  • 3 T coconut flour
  • 1/4 t baking powder
  • 1 T sweetener
  • 1 beaten egg
  • 1 t vanilla extract
  • 1 t cocoa powder
  • Sugar free chocolate chips
  • 1-2 T whipping cream


  • Microwave for 90 seconds.
  • Top with whipped cream or sweetened cream cheese.

Chocolate Peanut Butter Mug Cake –

Serves 2


  • 2 Large Eggs
  • 2 Tbsp Almond Flour
  • 1 Tbsp Butter (melted)
  • 1 Tbsp Peanut Butter
  • 2 Tbsp Sweetener
  • 1 tsp Cocoa Powder (dark or milk chocolate)
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Baking Powder


  • Mix all ingredients in a mug and cook for 60 – 70 seconds in the microwave
  • Top with whipped cream or sweetened cream cheese.

Single Serving Cheesecake (no bake) –

Full batch recipe is here.



  • 2 Tbsp crushed or ground pecans (other nuts work too)
  • 2 tsp butter, melted
  • 1/2 tsp sweetener

Cheese Cake-

  • 2 oz cream cheese, softened
  • 1 Tbsp heavy cream
  • 1 Tbsp sweetener
  • couple drops of vanilla extract
  • couple drops of lemon extract


Pecan Crust:

  • Mix ingredients well and press into a cup or ramekin
  • Cheesecake Layer: In a small bowl, beat the cream cheese and heavy cream with a fork or immersion blender until smooth. Add the vanilla, lemon and sweetener and mix again until thoroughly combined.
  • Spoon the creamy mixture over the nut crust and enjoy or top with a little extra something.
  • This is perfectly yummy without the crust too.

Topping options –

  • Fresh berries
  • Whipped cream
  • Peanut butter sauce – Peanut butter, butter and cream melted and mixed.
  • SF chocolate sauce

Pumpkin Pecan Mug Pudding Cake



  • 3 Tablespoons almond flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon pumpkin pie spice blend (optional)
  • 2 teaspoons sweetener
  • 1 1/2 Tablespoons unsweetened almond milk
  • 1 Tablespoon canned pumpkin pureed
  • 1/4 teaspoon vanilla
  • Pinch salt


  • 1/4 teaspoon cinnamon
  • 2 teaspoon sweetener
  • 1 teaspoon canned pumpkin puree
  • 1 teaspoon unsalted butter-softened
  • Pinch salt
  • Crumbled pecan pieces


  • Combine all cake ingredients and mix until smooth and well combined.
  • Evenly distribute into greased ramekin or small mug.
  • Mix all topping ingredients except for pecans until smooth and thoroughly mixed.
  • Add pecans and put topping on cake batter evenly.
  • Microwave 1 1/2 – 2 minutes. Enjoy warm or once cooled!

Peanut Butter Mug Cake


  • 2 tbsp peanut butter, creamy
  • 1/8 tsp baking powder
  • 1½ tbsp sweetener
  • 1 large egg


  1. Whisk all ingredients into an oversized, microwave-safe mug until batter is smooth.
  2. Microwave for about 1 minute.
  3. Let cake cool a few minutes before eating.

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