This keto vanilla mug cake is good. I mean really good. I tested more than fair share of mug cakes in creating a recipe that I thought was good enough.
This is such a simple keto dessert recipe that is ready in just a few minutes. So, it is one of those recipes most of you will love. Bonus points for the fact it also single serve.
The Ingredients
Here is all you need to make this keto mug cake recipe. You will need a neutral-tasting oil, collagen powder, coconut flour, egg, sour cream, baking powder and vanilla extract.
How to Make It
If you haven’t made any keto mug cake recipes beforehand you are going to love this. To make it all you need to do is place all the ingredients into a large mug or a 10cm x 7cm ramekin and mix until combined.
Place the vanilla mug cake into the microwave and cook 90-120 seconds. Tada! That is it. Our keto vanilla mug cake is so hard, right?
Now I have added an optional scoop of our very delicious keto lemon curd to the mug cake recipe. It tastes so good together with a just a few berries as well.
FAQs and Substitutes
What oil or fats are best to use? Use any neutral tasting oil like MCT or light tasting oil. Butter or ghee can be used as well.
Keto Collagen what is it and where do I get it? Keto Collagen is available form most low carb suppliers like Keto Eats Australia or direct from Aussie business Locako. (A fave of mine AND an affiliate – use the coupon MEGAN15 for 15% off at checkout). Keto collagen is good for our hair, skin, nails and joints. In fact it has a very long list of supposed health benefits.
Can I substitute the collagen for something else? Yes you can choose to use some Whey Protein Isolate or almond meal in its place.
I am not a fan of keto mug cake recipes with coconut flour what can I swap it for? The coconut flour is very absorbent in this mug cake recipe. Can use golden flaxseed meal or chia flour in its place. If using almond meal replace the coconut flour with 2-3 tbsp.
I don’t have a microwave? Yes, you can still bake a mug cake in the oven. Simply bake at 180°C for 10-12 minutes
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Keto Vanilla Mug Cake
Ingredients
- 1 tbsp (1 tbsp) light tasting olive oil See Note 1
- 2 tbsp (2 tbsp) collagen I used vanilla collagen, See Note 2
- 1 tbsp (1 tbsp) coconut flour or 3 tbsp almond meal
- 1/4 tsp vanilla extract omit if using flavoured collagen
- 1/2 tsp (1/2 tsp) baking powder See Note 4
- 1 (1) egg
- 1 tbsp (2 tbsp) sour cream See Note 3
OPTIONAL
- 1-2 tsp sweetener If you are not using a flavoured collagen you may want to add a little sweetener to the cake batter
- 1 tbsp (1 tbsp) Sugar Free Lemon Curd Click for recipe
Instructions
CONVENTIONAL METHOD
- Place all ingredients into a mug or ramekin. Mix to combine.
- Microwave on high for 90-120 seconds.
- Serve as is or with cream or buttercream.
THERMAL METHOD
- Place all ingredients into mixer. Mix 10 sec/speed 5. Spoon into mug or ramekin
- Microwave on high for 90-120 seconds.
- Serve as is or with cream or buttercream.
Notes
- Any neutral oil can be used in place of light taste olive oil.
- I used Locako Vanilla White Chocolate Keto Collagen
- Sour cream can be substituted with keto milk, cream or yoghurt. Use coconut milk, cream or yoghurt for a paleo mug cake.
- I always use aluminium gluten free baking powder.
Your Own Notes
Nutrition
58 responses to “Keto Vanilla Mug Cake So Light and Fluffy”
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Super easy and delicious-
Thanks Paul
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Oh my goodness..so easy to make and so delicious- definitely will be making it again –-
Thanks star Dee xx
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Looks great. Will try tomorrow!
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I hope you enjoy it Kinda
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love it-
Thanks Gail.
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Delicious ♥️-
Thanks Sam
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Another star recipe from Megan!-
Awwww thanks Princess Elizabeth 🤣
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Thus vanilla mug cake looks amazing 👏, must try soon! 😋-
Let us know what you think Nina
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Looks yummy, can’t wait to try it!
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I hope you love it Prue
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Great tasty quick easy recipe
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Thanks Debra
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So quick and delicious-
Thanks Meg.
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lovely quick dessert-
xoxo
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Love this recipe. It is so light and fluffy and so quick to whip up. It is a mug full of deliciousness.-
Thanks for testing and leaving a review Lucy x
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I didn’t use the lemon curd just added zest half lemon and the juice.
Absolutely devine!-
Yay!
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Oh My Gosh!!! I have been looking for a mug cake to simulate a lighter vanilla cupcake and this is as close as I think it I am going to get. It does have a slight biscuit feel, but it still manages to tick the boxes as being light and fluffy, where most keto mug cakes are really moist and dense. It is delicious, the only reason I gave it 4 stars, is because I made a lot of adaptions, so didn’t make the original recipe. Straying from the original recipe, I used 2T almond flour, 1 t coconut flour, the oil I used was grape seed, as suggested in notes I added 2 T unflavored whey protein to replace collagen, added 1/2 t vanilla powder, 1 T monk fruit sweetener, 1/4 t xanthan gum, and used whole milk to replace sour cream. To top, I used a mixture of sugar free pudding mix and heavy whipping cream. This is a great base for so many variations. Thanks you so much for sharing. -
Been craving this mug cake since you mentioned it on your baking day, made it up the night you posted it and OMG it was amazing it was just what I needed, thanks lovely you are the absolute best 🙂 -
Hi Megan
Thanks for great recipe. When I change metric to US the only thing that changes is the amount of sour cream. From 1 to 2 tablespoons, which is correct ?. Also no weights in grams given on metric ?
Thanks again, really love your recipes-
Hey Lorraine, while a metric vs US customary tbsp does differ the nutritional is based on US. The recipe will work weather it is imperial or metric. Let me know how you go xx
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Omgoodness Megan .. what a easy treat to make when you have no time ❤️ -
Well I guess I have lived under a rock as I have never had a mug cake until today. I made it with the exact ingredients and it’s light and so easy to make.
I made 2 and added lemon curd, double cream and berries for a delicious treat. The second one I did an old fashioned butterfly cake and added some double cream and cinnamon cream to the centre of the cake and dusted with a little sukrin melis .
Also delicious.
I can see these being made on a regular basis 😍😍 -
Hello! Made your mug cake with lower expectatios because most mug cakes with almond flour or coconut flour tend to be dense and heavy. I have to tell you, thank you so much! You have made my day and helped my sweet tooth! I used coconut oil (unsented), a collagen from Aldi (in Portugal), NOW’s liquid monkfruit for sweetner (7drops, will use 6 next time) and cinnamon on top! It was pure heaven! Tnks so much! Keep creating!-
Thanks so much for letting me know how it went Vera.I agree with the majority of mug cakes being dense and just disappointing. I was so happy to be able to make one that was light and fluffy without too much fuss. Thanks for taking the time to come back and leave us some feedback and for also leaving what you used so that others can make it too.
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Delicious! I don’t have any collagen, so I used 2 tbs of coconut flour and 3 of almond flour AND I made a well in the middle and added some Natvia salted caramel sauce and topped with some thickened cream.
SO good!
Thank you again!-
Yay! Glad you enjoyed it Kerri. How good is Natvia’s Salted Caramel Sauce too. Thanks for letting me know that you loved it as well as leaving the modifications for others to use as well.
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