If you’re looking for a flavorful dessert or breakfast, you are in the right place! This keto spice mug cake is quick and delicious. Low-carb, paleo, gluten-free, grain-free, dairy-free.
A spice cake you can eat any time of the year!
I have to be honest right from the start, guys. I was looking for a delicious mug cake with a gingerbread flavor, but since it’s the beginning of June, I didn’t think that most people would be looking for my gingerbread mug cake recipe right now.
Then I realized that spice cake is really just a way of saying “gingerbread that is acceptable to eat year-round.”
While the flavor profiles are a bit different (less ginger here), if it’s a cinnamon-y and nutmeg-y mug cake you’re looking for, you are in the right place!
I was positively impressed with how soft and cake-like this mug cake truly was. Most mug cakes are really eggy, and tend to be dominated by the flavor and texture of the egg white or yolk. This one isn’t like that at all!
I think the key is to really get in there with a fork and whip the egg until you can’t see any of the whites at all. The better you can incorporate it, the less eggy it will taste.
Single serving cake in less than 5 minutes? Yes, please!
To make this delicious little cake (which you can totes eat any time of day from breakfast to dessert!), you’ll want to start by melting your butter or coconut oil. It’s best to microwave in short bursts of 20 seconds or so, especially if using butter, to prevent splattering.
After the butter/coconut oil is melted, add in all the remaining ingredients and beat with a fork until smooth. As mentioned above, you want to make sure there is no trace of egg white left, otherwise you will have a very “eggy” texture.
Microwave for approximately 90 seconds, depending on the power of your microwave and the shape of the container. I used a ramekin in a medium-power microwave, and 90 seconds worked just fine for me.
Tall, skinny mugs usually take less time, but it also depends on the material. After you make your first mug cake, you will know what the best time is for you.
These are best enjoyed immediately, but can be stored in the fridge for 3-4 days in an air-tight container if needed.
Can I use almond flour instead of coconut flour?
Yes you can. Rather than 1 tablespoon, you should be fine using 4 tablespoons (1/4 cup) of almond flour. This is the approximate substitution I find works best for these two flours. The super-fine blanched almond flour tends to work the best, but you could also use the almond meal/course almond flour if that is all you have.
How many net carbs?
Underneath the recipe card, I always include the nutrition facts. This recipe is approximately 4 g net carbs! If you make any substitutions, you will need to recalculate the macros for yourself.
You will also love these other recipes:
Free meal plan you will love: