Sometimes, lazy mornings call for a low carb mug cake. So do busy, I-have-five-minutes-to-make-breakfast mornings. And also random afternoons when you want dessert more than you feel like cooking. Oh, and pretty much anytime when you realize that you’re hungry but didn’t plan ahead. For all of the above, I created this gluten-free vanilla mug cake recipe as another delicious option for you.
I already have several low carb mug cakes that I make regularly. Clearly you guys love them too, because they are some of my most popular low carb recipes.
Have you tried my cinnamon swirl mug muffin and two-minute low carb English muffin yet? They are definitely my go-to solutions when I’m in a rush. One sweet version, one savory. And, I plan to make more!
This simple vanilla mug cake will make the perfect next addition to your low carb mug cake repertoire. It’s ultra moist, with a delicate crumb and a burst of vanilla flavor. Even better when you top it with whipped cream! (Use whipped coconut cream for the paleo version.)
My favorite part about this low carb vanilla mug cake? The little specks of vanilla bean seeds!
Maybe that’s no surprise. I’ve been known to incorporate vanilla bean seeds into recipes every chance I get. Low carb muffins are just better with them, and so are blueberry pancakes. (Do you have other uses for vanilla bean seeds? Let me know!)
Choosing quality grade A vanilla beans is important when using the seeds directly, like you would for this vanilla mug cake. If you’re selecting vanilla beans at the store, choose ones that are plump, shiny, and smooth. Avoid ones that are dried out.
Grade A vanilla beans have more moisture, aroma, and seeds. You can get quality ones here if you don’t have any yet. Or if you’ll be using them a lot, I like to stock up on these, which are even better. I’ve kept them in an airtight container for months, and they are still excellent!
If you’re in a pinch and don’t have vanilla beans, you can just use vanilla extract. You’ll end up with less vanilla flavor that way, though. The conversion for the entire vanilla bean in the recipe would be a whole teaspoon of vanilla extract, but adding that much would impart an aftertaste from the alcohol in the extract. So, use 1/2 teaspoon instead if using the extract.
Hey, substitutions are better than not having your (mug) cake at all! I know how it goes… 😉
Either way, I hope you’ll give this low carb vanilla mug cake a try! It tastes so decadent, you won’t be able to tell it’s sugar-free, paleo, keto, and gluten-free. And when it only takes a few minutes to make, why not?
Vanilla Mug Cake Recipe (Paleo, Low Carb, Gluten-free):
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Want to use a different sweetener? Check the natural low carb sweeteners guide & conversion chart!
Want more low carb, gluten-free ideas for dessert? Try these: