This fluffy, single-serving vanilla cake cooks in the microwave in just 90 seconds, using only almond flour, egg, sweetener, and vanilla to create a satisfying keto dessert with just 3g net carbs.
Recipe Details
Ingredients
- 45g fine almond flour
- 1 whole large egg
- 30ml granulated erythritol
- 2.5ml pure vanilla extract
Instructions
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Grease a microwave-safe mug with butter or cooking spray.
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In the mug, whisk together 45g fine almond flour, 30ml granulated erythritol, and a pinch of salt.
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Add 1 whole large egg and 2.5ml pure vanilla extract, whisking until you have a smooth batter with no lumps.
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Microwave on high for 60-90 seconds, until the cake has risen and springs back when lightly touched. Start with 60 seconds and add more time if needed.
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Let cool for 1-2 minutes before eating directly from the mug or turning out onto a plate.
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Enjoy warm, topped with whipped cream, sugar-free syrup, or fresh berries if desired.
Tips
Almond Flour Type: Use fine almond flour, not almond meal, for the best texture. Coarser almond meal will create a grittier cake.
Egg Size: Use a large egg for the right moisture and structure. Smaller eggs may result in a dry cake.
Microwave Power: Cooking times vary by microwave wattage. Start with 60 seconds and add 15-second intervals if needed.
Mug Size: Use a mug that's at least 350ml (12 oz) to allow room for the cake to rise without overflowing.
Mixing Technique: Whisk thoroughly to eliminate lumps. The batter should be smooth and well combined.
Doneness Test: The cake should spring back when lightly touched and no longer look wet on top.
Cooling Time: Let the cake cool briefly as it will be very hot. The texture also improves slightly as it cools.
Carb Count: The entire mug cake contains approximately 3g net carbs, perfect for satisfying keto sweet cravings.
Variations: Try adding cocoa powder for chocolate, lemon zest for citrus, or a pinch of cinnamon for spice variations.