Free Printable: Low Carb & Keto Food List
Get It NowIf you like chocolate mug cake but are looking for a vanilla version, you’ll love this keto vanilla mug cake. It has all the rich flavors of my sugar-free vanilla pudding, but in cake form. It’s sweet and fluffy, with a delicate crumb and burst of vanilla flavor — perfect for any occasion. Whenever you have a craving for a quick, sweet low carb snack, it takes just minutes to prepare a vanilla cake in a mug!
Why You’ll Love This Vanilla Mug Cake Recipe
- Sweet vanilla taste
- Rich and moist cake texture
- Ready in 5 minutes (no oven needed, but there’s an oven option!)
- Sugar-free, gluten-free, grain-free, and keto, with dairy-free and paleo options
- Just 5g net carbs per serving
- The perfect single-serving treat
Ingredients make the difference between moist and delicate mug cakes and dry, rubbery ones. I use Wholesome Yum Blanched Almond Flour and Wholesome Yum Coconut Flour because they both have a super fine consistency, and together create a better texture than one of them alone.
I use Besti Monk Fruit Allulose Blend to sweeten, because it naturally creates super moist cakes. Besti also works the same way in larger baked recipes (like a full-size keto cake) and other keto desserts!
Ingredients & Substitutions
This section explains how to choose the best ingredients for this vanilla cake in a mug recipe, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Coconut Oil – Be sure to measure the oil solid and then melt it. You can also use unsalted butter or ghee.
- Unsweetened Almond Milk – To keep this recipe dairy free, I use homemade almond milk, but you can use store-bought or any other keto milk you prefer.
- Vanilla Bean – I highly recommend using fresh vanilla — I use it sometimes in my almond flour pancakes and it takes the flavor over the top! Vanilla bean paste will also work, but make sure there is no added sugar. If you don’t have either of these, you can use 1/2 teaspoon vanilla extract instead. This will be less vanilla flavor than using the bean directly, but adding any more extract would result in an aftertaste from the alcohol in the extract.
- Wholesome Yum Flours – You will need both Wholesome Yum Almond Flour and Wholesome Yum Coconut Flour for this recipe. The blend of these flours together improves the texture. If you’re allergic to one of these, you can just use 6 tablespoons almond flour total or just use 2 tablespoons coconut flour total, but the texture is much better using the combination.
- Besti Monk Fruit Allulose Blend – Makes the cake soft and moist, while tasting just like sugar. If you need a different sugar substitute, use my comprehensive sweetener conversion chart to use the right amounts, but keep in mind that most other options would turn out more dry. Coconut sugar is fine to substitute if you want a paleo mug cake.
- Baking Powder – Make sure it’s fresh so that your cake rises well, and if it’s important to you, double check that it’s gluten-free.
- Sea Salt
- Egg – Use a room temperature egg for the best results. I haven’t tried using an egg substitute, but it would probably work.
How To Make Vanilla Mug Cake
This section shows how to make vanilla cake in a mug, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Melt the coconut oil. Heat the coconut oil in a microwave-safe mug, small bowl, or ramekin in the microwave.
- Add wet ingredients. Stir in almond milk and scraped vanilla bean seeds.
- Add dry ingredients and egg. Add the almond flour, coconut flour, Besti, baking powder, sea salt, and egg. Stir batter until well combined. Smooth the top with the back of a spoon.
- Microwave. Heat in microwave until firm. Serve vanilla microwave cake in a mug with sugar-free whipped cream (or coconut whipped cream for paleo), or frost with your favorite frosting (see ideas below).
VARIATION: Bake in the oven instead.
Make sure to use an oven-safe ramekin or mug, and simply bake at 350 degrees F for 10-15 minutes, until an inserted toothpick comes out clean.
Storage Instructions
- Store: Vanilla keto mug cake can store uncovered at room temperature for one day, or in the refrigerator for 2-3 days.
- Reheat: Eat cold or at room temperature, or reheat in the microwave and spread a thin layer of butter on top to prevent drying out.
- Freeze: Wrap tightly in plastic wrap and store in the freezer. Let it thaw in the fridge and then reheat in the microwave until just warm.
Toppings For Keto Vanilla Mug Cake
This cake in a mug is scrumptious all on its own, but for a truly decadent dessert, top it off with the ultimate sugar-free toppings:
- Whipped cream – To keep this keto friendly, use sugar-free keto whipped cream rather than regular whipped cream.
- Frosting – Try keto cream cheese frosting, classic sugar-free buttercream frosting, or even keto chocolate frosting.
- Sweet Sauces – Drizzle sugar-free chocolate syrup, creamy sugar-free Nutella, runny peanut butter, or gooey sugar-free caramel syrup over the top.
- Ice Cream – Top this vanilla cake in a mug with your favorite keto ice cream. Try chocolate or strawberry, or for dairy-free options, coconut milk ice cream or almond milk ice cream.
- Fresh Berries – Sliced strawberries, raspberries, blackberries, or blueberries are all keto friendly.
- Sprinkles – For a colorful finish, top with keto chocolate chips or sugar-free sprinkles!
More Mug Cake Recipes
If you liked this recipe for vanilla cake in a mug, you’ll want to try some of my other mug cake recipes:
Recommended Tools
- Mug – As the name suggests, all you need is a mug. Alternatively, you could use a ramekin.
- Measuring Spoons – These are my absolute favorite measuring spoons. They nest together for storage and fit inside spice jars.
Vanilla Mug Cake (Keto & Gluten Free)
This keto vanilla mug cake recipe takes just 5 minutes, with healthy, simple ingredients like almond flour, coconut oil, and vanilla.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Add the almond flour, coconut flour, sweetener, gluten-free baking powder, sea salt, and egg. Stir until well combined. Smooth the top with the back of a spoon.
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Microwave for about 90-120 seconds, until firm. Serve with sugar-free whipped cream (or coconut whipped cream for paleo), or frost with your favorite frosting.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 mug cake (entire recipe)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
157 Comments
Carin
0I made this cake for my desert and normal box cake for my children. I left out the whipped topping and added chopped peaches. My son ended up eating half of my cake and peaches and will not stop talking about how great the taste was!
Staci
0Sounds great! Looking forward to making this for my birthday since I have no other friends who are low-carb, my only regret is you didn’t include a SMALL frosting recipe to go with it. All the ones I can find make far too much. Thanks!
Wholesome Yum
0Hi Staci, try halving my cream cheese frosting recipe! You can scale it down right in the recipe card.
Erica D
0Any way to make these egg-free? Have you tested using a flax egg sub?
Maya | Wholesome Yum
0Hi Erica, I haven’t tried that. It would probably work, with a slightly different taste/texture.
Liz
0Would not recommend the flax egg!
Misjanuary
0Needed a vanilla cake type dessert (not a huge chocolate fan and everything Keto seems to be chocolate!) but didn’t want to make an entire batch so found this. Omg it was tasty! I don’t think I cooked it quite enough as it was a bit eggy with a custard flavor (creme brûlée is my favorite dessert so I didn’t mind!!) but was soooo good anyways! I made a quick cream cheese Keto frosting and it was so good but such a big portion that I couldn’t even finish it all!!! I will be making this again!!! Thank you!
Helen
0I made this as a quick tiramisu base. I cut it into 3 slices when it was cooked, soaked them in some organic decaf coffee and layered it with organic creme fraiche and cocoa powder. I had tiramisu in 15 mins and it was delicious.
Staci
0Have you tried baking this in the oven? I’m really not in a hurry, just looking for 1-3 servings instead of a WHOLE CAKE for my birthday. Thanks!
Maya | Wholesome Yum
0Hi Staci, Yes, you can bake it in the oven at 350 degrees if you’d like.
JoJenny
0Outstanding! My son has been on Low Carb for three months and doing well. Today I made this mug cake at lunch and he was amazed at this yummy, absolutely delicious mug cake. This one recipe makes it possible to be successful on a low carb diet without feeling deprived of a dessert. I used sugar free whipped cream on top, but next I will use the Swerve brown sugar substitute and add cinnamon and maybe a sprinkle of nuts with a swirl of Swerve Confectioners sugar frosting — and serve it for breakfast. Thank you so much for this recipe.
Priscilla
0I’ve only been doing keto for 6 weeks, and I was really craving some cake. This was so good and really hit the spot.
Tracey
0This was so good! Very easy to make.
Rola
0After I made this and enjoyed it, I realized the macros are quite high. 11g of carbs is half of the my day’s total carbs of 20g.
Maya | Wholesome Yum
0Hi Rola, This recipe has a lot of fiber. Most people on a low carb or keto diet are able to count net carbs (i.e. not include fiber in the carb limit), so by that convention this recipe only has 5g net carbs. Hope this helps!
Deb
0I made this tonight and was so happy for a sweet treat! I added a handful of walnuts to it for some added crunch. I was thinking next time I might use coconut extract to see how it affects the taste. Definitely a keeper! Thanks!
Na
0Thank you 🙂
Amber
0So awesome, I made this in a glass dish with maple syrup as the sugar super yummy
Very generous portion size.
Maya | Wholesome Yum
0I am so happy to hear that, Amber! Thank you!
Quandasia
0Recipe didn’t come out like the picture. It was very “eggy” and wet on the inside. Also not that sweet. I followed the directions to a tee. Won’t be trying this one again. I was just looking for a simple vanilla Keto Mug Cake.
Maya | Wholesome Yum
0If it was wet inside then you didn’t cook it for long enough – it can vary based on your mug, your microwave, etc. That would also make it taste more eggy and likely affect the sweetness. I hope you’ll try it again to see if you like it when fully cooked.
Christina
0So eggy! And too wet. I made it exactly as directed and have used this mug for many (non keto) mug cakes and they’ve always risen just fine. Not sure I’d make this recipe again.
Maria
0I also used BochaSweet rather than Erythritol. I like BochaSweet—-except for the price. Thanks again for this lovely recipe—-I guess I ignored the paleo part, but kept the keto part.
Maya | Wholesome Yum
0I am so happy you liked the mug cake, Maria! Thank you!
Kelly
0I doubled this recipe and used my mini cupcake pan and made 12 mini muffins. These were amazing! Baked in the oven for 12 minutes on 350 degrees. Thanks for the recipe.
Maya | Wholesome Yum
0I am so happy to hear that, Kelly! Thank you!
Sunshine
0OMG!!! I can’t believe something so yummy is made in microwave in under 5 min!!! So DELICIOUS!!! Thank you for the awesome recipe!!!
Maya | Wholesome Yum
0I am so happy you liked it, Sunshine! Thanks for stopping by!
Angela
0OMG!! I was in the mood for something sweet and this just made my night. It was so quick to whip up and yum yum yum!!! We didn’t have whipped cream or frosting but I didn’t miss it. Thanks so much!!
Maya | Wholesome Yum
0I am so happy you liked it, Angela! Please come back soon!
Tracy
0This really hit the spot. I was home alone and wanted something sweet, but there was nothing in the house. I knew I had almond flour, so I googled almond flour mug cake and this recipe popped up. Miraculously, I had everything except sugar so I substituted it with honey and agave nectar. I had it was delicious! Thank you for sharing!
Maya | Wholesome Yum
0I am so happy you liked the mug cake, Tracy! Have a great day!
Carole Munns
0I was looking for a Keto birthday cake for my daughter and son in law… I made a trial one tonight. You don’t say anything about beating the egg first…so when I added the egg last, of course I tried to beat it, but it didn’t beat well. Came out tasting like a half egg sandwich half egg custard.
Tell me about the egg please.
Carole
Maya | Wholesome Yum
0Hi Carole, Sorry you had issues with the mug cake. It’s not required to beat the egg first if you mix the batter well, but you certainly can if that makes it easier. Either way it sounds like it needed to be mixed better. For a birthday cake, you might like this keto birthday cake instead.
Pehpsii Altemark
0This has become my staple evening treat! Best enjoyed with refrigerated coconut cream and a sprinkle of cinnamon! 🙂
I have also tried variations, adding pumpkin spice (amaaaazing) and blueberries, but I found that with adding berries I had to put in a bit less almond milk, or it would get too “wet”.
But it really is the best mug cake recipe I’ve tried!
Maya | Wholesome Yum
0I am so happy to hear that, Pehpsii! Please come back soon!
Monika Falconer
0Just made it and had it with strawberries and cream. Hit the spot.
Maya | Wholesome Yum
0I love that you added strawberries and cream, Monika!
Nissa
0Hello. Just made this…twice. first time was super eggy but second time around….EXCELLENT! The second time around I mixed wet ingredients first and then added the dry. Also threw in some cinnamon. Super good. I just have 1 question. Is the bottom of the cake supposed to be gooey? I find that I had to scrape off what seemed to be uncooked mix from the bottom after microwaving. I cooked both for 130 min. I have a 1k watt.
Maya | Wholesome Yum
0Thank you, Nissa! It sounds like the ingredients didn’t mix quite well enough the first time. Also, no, the bottom should not be gooey – if it is, it needs to cook for a bit longer.
Jennifer Adair
0“We” had this for breakfast this morning. By we, I mean me and my 7 year or old Shih Tzu. She just loved it! I added some cinnamon to give it a bit of a kick, and add some diabetic benefit, and we really enjoyed that. It was super moist, and we will use this recipe as a base for lots of experimenting in the future.
Maya | Wholesome Yum
0I am happy you both enjoyed it, Jennifer! Thanks for stoping by!
Jenna
0This is a super yummy recipe! I’ve made it 2 nights in a row now. Tonight I added honey and it was so good! Thank you for sharing!
Maya | Wholesome Yum
0Aren’t mug cakes the best, Jenna? I am so happy you liked it!
K B
0Perfect and so easy vanilla cake…thanks!!! Tonight I put some buttercream and coconut on it. I baked at 350 for 18 mins. Will be making this whenever I get the craving.
Maya | Wholesome Yum
0I love to hear that! Thanks for stopping by!
Merida Miller
0Hi! I’m wondering if its possible to make this cake ahead of time (like 2hrs ahead) or does it need to be eaten right away?
Maya | Wholesome Yum
0Hi Merida, Yes, you can make it a couple hours ahead if you want to. You’d need to heat/cook it right away though, don’t let the batter sit for 2 hours.
Yoli
0Great recipe, and perfect for this rainy weekend in Portland, Oregon!!
Maya | Wholesome Yum
0I am so happy you enjoyed the cake, Yoli!
Jennifer
0I split this into three silicone molds and served with coconut whipped cream and chopped strawberries with birch xylitol, mint, and a bit of lemon juice. I chilled in the fridge until after dinner and then assembled. It made for the most amazing strawberry shortcake I have ever had and fit my dairy-free needs. I took a picture because it was so pretty. Fantastic recipe for Mother’s Day for my family – Thank you!!!
Maya | Wholesome Yum
0I am so happy it was a success, Jennifer! Thanks for stopping by!
Patty
0Yum! Can’t wait to try this. I like to use the pod as a stir stick in my coffee after I’ve scraped the seeds out.
Maya | Wholesome Yum
0That’s a great idea, Patty! Thanks for stopping by!
Jana
0I liked it but my first try tasted a lot like egg! Did I do something wrong?!?!
Maya | Wholesome Yum
0Hi Jana, I’m guessing it was a mixing issue? There is only one egg in the recipe so usually you can’t taste it.
Megan Allgood
0Thanks for this! Next time I will be using the vanilla bean pod!
Maya | Wholesome Yum
0I love using vanilla pods, Megan! Thanks for stopping by!
Misty
0This looks so good! =D I want to try it.
I have a a couple of questions:
1) Can I just omit the erythritol? I don’t take sweeteners of any kind and I’m worried about the lost bulk. Do I have to add something to make up for it?
2) I don’t drink milk so I don’t keep any at home, but I do use heavy cream occasionally. I read you can sub milk for a mix of heavy cream and water in equal parts. Do you think that would work? Thanks! 😉
Maya | Wholesome Yum
0Thank you, Misty! I haven’t tried it without sweetener, but this it would taste more like a savory bread than a cake without it. For the bulk you could add a little more almond flour. Yes, I do think replacing the almond milk with a combination of cream and water should work. Let me know how it goes if you try.
Mary
0Oh my goodness I am so in love with this cake, I am sugar obsessed and this is awesome! While mine was still hot I put readi whip and some sugar free carmel on it! I cut it in half on a paper plate to save half for my husband, BUT that didn’t happen. Now I have to make him one! I called my friend to tell her how good it was and she asked me what I was doing and I told her I just played like I was a vacuum cleaner and the cake was gone before I knew it! WOW! Thanks so much for the awesome cake recipe!
Maya | Wholesome Yum
0Hi Mary! Isn’t it amazing when we find a low carb treat to satisfy our sweet cravings? I am so glad you enjoyed it. Thanks for stopping by!
Angela
0This recipe was delicious and turned out great! I really enjoyed the texture. I made a lemon cream cheese frosting for mine.
Maya | Wholesome Yum
0Thank you, Angela! That sounds delicious!
Christina Reister
0This is delicious! It is a 4-minute generous serving of birthday cake-like, fluffy, yum! Or a “shortbread” for strawberries & whipped cream. I used 1 TB Pyure, 1 tsp vanilla powder, 1/2 TB coconut/ butter, & 3 TB of heavy cream. Next time I am trying my protein milk. Thank you for sharing! Satisfies a cake craving with amazing flavor.
Maya | Wholesome Yum
0Thank you, Christina!
Dawn Reagan
0I made this with butter, fat free half and half an Splenda. It came out great! I also mixed up a “frosting” of cream cheese, Splenda and a dash of vanilla and spread it on the warm cake. Totally decadent! I will make this again!
Maya | Wholesome Yum
0Thank you, Dawn!
Allyce
0This was fast, easy, filling and so tasty! I used half coconut oil, half butter. I also used half HWC and half water instead of milk. SO. GOOD. Seriously crying happy tears, on the inside. Thank you.
Maya | Wholesome Yum
0Thank you, Allyce! I’m glad you liked it!
Vanessa
0Thanks for this delicious recipe. Just tried it today but instead of coconut oil, I substituted olive oil and butter instead. I also used honey. Turned out to be yummy.
Maya | Wholesome Yum
0Thank you, Vanessa! I’m glad you liked it!
Nicole
0I just made this! Let me start by saying it’s wonderful! I used splenda and butter. My daughter mixed in some semi-sweet chips and some peanut butter chips. Also wonderful. I mixed a couple tablespoons of cream cheese and splenda to make a topping. So so so good! Thank you, thank you.
Maya | Wholesome Yum
0Thank you, Nicole! Those mix-ins sound delicious!
Radhika
0Very nice and delicious. Thank you for sharing with us.
Maya | Wholesome Yum
0Thank you, I’m glad you liked it!
Sue
0This cake is great! I never made a mug cake before – came out perfectly with just almond flour, and I swapped out the sweetener with vanilla splenda syrup.
Was just the perfect vanilla cake fix I needed. Thank you!
Maya | Wholesome Yum
0Thank you, Sue! I’m glad you liked it!
Robert Pruett
0This is the best mug cake recipe!
Maya | Wholesome Yum
0Thank you, Robert!
Diana
0Can you use THM baking blend in place of the other flours?
Maya | Wholesome Yum
0Hi Diana, I think you could, but haven’t tried it. Not sure if the ratios would be a little different to get the same consistency. Let me know how it goes if you try it!
Angie
0I used to worry about microwaves, but there still hasn’t been any research showing that they alter food in a negative way. (aside from microwaving plastic of course)
Emma
0I’d really like to try this and a lot of your other recipes but I’m finding getting the ingredients very challenging. I live in rural France and most of the more exotic stuff, in particular almond flour. I found coconut flour, oil and almond milk but no flour. Any advice on any alternatives please?
Maya | Wholesome Yum
0Hi Emma, Are you able to get whole almonds? Blanched is best but regular almonds are okay too. You can grind them very finely using a food processor or high power blender to make your own almond flour. 🙂 Just make sure to get it very fine. I do have recipes that don’t need almond flour, of course, but for those that do this can be a great solution for you. Hope that helps!
Kay
0Hi, I made this with light coconut milk and had 1/2 of it with some vanilla coconut milk ice cream. I’m saving the other half for tomorrow. It was great!
Maya | Wholesome Yum
0Thank you, Kay! It sounds delicious with ice cream.
LaQuonda
0Can you make this with just almond flour?
Maya | Wholesome Yum
0Hi LaQuonda, You can. To replace the coconut flour with more almond flour, you’d need to reduce the almond milk. Coconut flour absorbs a lot of moisture, so the batter would be very liquid without it unless you omit some (or possibly all) of the milk. Unfortunately I don’t have an exact amount to use, since I haven’t experimented with that version yet. If you try some version other than the recipe, let me know how it goes!
Angie
0I made it today with 4 tablespoons almond flour and used heavy whipping cream instead of almond milk and it came out perfect. Super moist. Not runny.
Maya | Wholesome Yum
0Thank you, Angie! Good to know!
Mark Perlmutter
0While your mug cake sounds delicious, I don’t understand why someone promoting “healthy” food alternatives would ever suggest using a microwave.
Maya | Wholesome Yum
0Hi Mark, For many people it’s a balance between choosing healthier options and convenience. I completely understand that some people don’t want to use microwaves, and you can easily make this in a ramekin in the oven instead (10-15 minutes at 350 degrees F, until springy). Hope that helps!
Callie
0Sounds great! I don’t use microwaves. Can this recipe be made in the oven?
Maya | Wholesome Yum
0Absolutely! Use an oven-safe ramekin (with enough room for the cake to rise) and preheat the oven to 350 degrees F. Baking should take about 10-15 minutes – it’s ready when the top is firm and spring-y.