This low carb keto almond butter mug cake is just 3 ingredients and cooks in the microwave. It’s an easy dessert that is ready in about 5 minutes from start to finish.
After creating a keto version of my 3 Ingredient Flourless Peanut Butter Mug Cake, I wanted to create an almond butter version. I personally love almond butter even more than I love peanut butter.
This mug cake is fluffy with a mild nutty almond flavor. I usually add some toppings to my mug cakes, so for this one I decided to mix in some chocolate chips.
Choosing a Mug
Use a microwave-safe mug that can hold at least 12 oz of liquid. Something that is between 12-16oz is ideal. The cake rises quite high during cooking before sinking back down after.
I recommend using a standard shaped mug. Mugs that are unusually tall and narrow will cause uneven cooking.
Low Carb Ingredients
- Instead of sugar, I used Swerve granular sweetener. You can try other sugar substitutes as well, but Swerve has been one of my favorites.
- For the chocolate chips, I used Lily’s dark chocolate chips which are sugar-free.
- When choosing an almond butter, look for a natural almond butter that does not have any added sugar. Also, make sure to properly stir and mix the almond butter before using it for the recipe.
Cooking Tips
- You do not need to grease the mug beforehand. The cake will naturally pull away from the sides as it cools.
- Make sure to thoroughly whisk the egg into the batter until the batter becomes uniform. Your cake will not cook properly if the egg is not fully incorporated.
- If you plan on making more than one, cook each one separately. Do not try to cook multiple cakes at once because they will not cook evenly.
- Microwave powers vary. I cooked mine at full power and I used an 1100 watt microwave. You may need to adjust your cooking time or power accordingly.
- This mug cake is best eaten right away. Because of the low carb substitutions, it does dry out quicker than my other mug cakes. The chocolate also cools and solidifies faster.
More Almond Butter Desserts
3 Ingredient Keto Almond Butter Mug Cake
Ingredients
- 2 1/2 tbsp almond butter
- 1 tbsp + 1 tsp Swerve granular sweetener
- 1 large egg
- 1 1/2 tbsp Lily's chocolate chips optional
Instructions
- In a large microwave-safe mug (holds at least 12 oz of liquid), add almond butter, Swerve and egg. Use a small whisk to mix until egg is compeltely beaten into the batter and the batter becomes smooth and uniform.
- If using, stir in 1 tbsp of chocolate chips and sprinkle remaining over surface of batter.
- Cook batter in microwave at full power for about 1 minute and 10 seconds. Allow cake to cool slightly before eating. Cake is best consumed warm.
Notes
- This cake is not that sweet. If you prefer sweeter desserts, you an add more sugar substitute to the batter or more chocolate chips.
- I used Swerve granular sweetener.* You can try other substitutes as well, just make sure you add the equivalent of 1 tbsp of sugar. I have also tried this recipe with Swerve confectioners but found that I needed to add a little more Swerve to get the cake sweet enough.
- For the chocolate chips, I used Lily's dark chocolate chips.*
- If you plan on making more than one cake, cook each one separately. Do not try to cook multiple cakes at once because they will not cook evenly.
- Microwave powers vary. I cooked mine at full power and I used a 1100 watt microwave. You may need to adjust your cooking time or power accordingly.
- This mug cake is best eaten right away. Because of the low carb substitutions, it does dry out quicker than my other mug cakes. The chocolate also cools and solidifies faster.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
- Estimated Nutrition Information does not include chocolate chips or carbs from erythritol
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This was my very first mug cake attempt! I’m 8 weeks into the Keto diet. I avoid ” keto desserts” but this recipe peeked my curiosity! I used Almond butter( 3 net carbs) added vanilla extract, 100% cacao powder, and sprinkled just a few lily’s chocolate chips since the cacao gave it it’s chocolate flavor!! I can’t believe how cake like it is! I topped it with sugar free reddi whip…soooo delicious!!!
We’re so glad you loved it! We have a lot of Keto Recipes you might like to try.
Wow how come it is so good and easy!!! I topped with the crumbled walnuts and it was so good with my morning coffee?? I’m trying to cut back on my carb intake but I came across your website when I had a sweet tooth. I already made some of your mug cakes and I’m hooked!!! Thank you thank you I might try all of your recipes!
I’m glad you enjoyed!
I sub the chocolate chips for dehydrated blueberries and it was awesome!
I’m glad it worked out for you!
Whip up some heavy whipping cream with a dash of swerve and you have a nice topping!
I love adding whipped cream on top!
I liked this mug cake better than I have made with almond flour or coconut flour. I did use 1/4 tsp of baking powder and added a small piece of broken up dark chocolate after it was cooked. Poured a little heavy whipping cream, which was delicious and enjoyed!
I’m glad you enjoyed!
What can I sub for choc chips. Not a fan of them.
You can always leave them out