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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
Here I explain 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.
- 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 with amounts and temperatures, see the recipe card.
- 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.
Almond Flour Vanilla Mug Cake
By
This keto vanilla mug cake recipe takes just 5 minutes, with healthy, simple ingredients like almond flour, coconut oil, and vanilla.
Instructions
[ See step photos ]Tap on the times in the instructions to start a kitchen timer.
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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 make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 mug cake (entire recipe)
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
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© 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.
Vanilla Mug Cake
163 Comments
Ariane Reeves
0Excellent flavor and texture!
Laura
0Why do several of your cake recipes call for both almond flour AND coconut flower? Can we use just one type for the whole amount or does it affect the taste or consistency of the batter?
Wholesome Yum D
0Hi Laura, Yes, the mixture of the two flours does make the texture of the cake more like wheat flour cake. 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.
Alice
0Can I use vanilla paste instead of the bean?
Wholesome Yum M
0Hi Alice, Yes that will work just fine. Just be sure to watch out for sugars in vanilla bean paste if you are low carb or keto.
Lori
0Wow! This is so good exactly as the recipe states. I undercooked mine by about 10 seconds because I like it moist. Ate it with the cream cheese icing and blueberries. This is going to get me through a lot of hard craving days! Thank you!
Lucy
0This was great ! I used whipping cream
Instead of almond milk, doubles the vanilla
Extract , loaded it with bake believe white chocolate chips, and made a frosting by whipping heavy cream to stiff peaks. It was great with my coffee
Emily Boronkay
0This is fantastic. I make it with vanilla extract.
Thank you for saying to smooth it with a spoon because following the directions, my ‘batter’ is soupy. I have ended up adding an extra tbsp of coconut flour every time I have made it. Possibly a large egg here is larger than yours. But that extra tbsp creates a batter and 90-100 seconds later I have deliciousness!
Thank you
Karl
0Thanks for the recipe. I replaced the almond milk with pumpkin I had on hand and added some pumpkin pie spices. It was converted to a decent fall treat. I’d experience more to perfect it but it was a good start.
Di
0YUMMY thank you I needed something sweet and this was perfect
April
0This mug cake was so simple to make, yet tasted so good! I cooked it for 90 seconds and the texture was perfect – not too moist or too dry. I used vanilla extract and included a few sugar free mini chocolate chips. The bits of gooey chocolate with the vanilla made a great flavor combo. I think next time I may try lemon extract with a few blueberries. I can’t wait to try the chocolate version!
Amber
0I didn’t have vanilla beans, but I saw “cake batter” flavoring in the store and used 1/4 teas. of it in place of the vanilla. Used powdered erythritol mixed with some cream and a drop of vanilla. Made it very yummy! I will definitely try it with vanilla beans.
Eve
0This worked much better the second time, when I didn’t forget the baking powder. I won’t make that mistake again, although it still tasted good. Next time I think I’ll cook it longer, based on the suggestions to other people who had problems with gooey bottoms or centers. My microwave must be less powerful than some others. I was too lazy to make cream cheese frosting this time, so I just spread on a bit of plain cream cheese. Maybe next time I’ll make the frosting.
Also, as one other person commented, it is large enough to be supper by itself, unless you have someone to share it with.
Anthea Herring
0Flavor was good, but I misjudged the size of the container needed and it nearly blew up in the microwave lol. I used a capful of Madagascar vanilla and it was delightful!
Pinchi
0I am new to keto. This was a real treat for me as I love vanilla cake. My husband loved it too! Thank you
Staci
0This really hit the spot! WholesomeYum continues its track record of GREAT recipes!
Only flaw was it was about twice as big as I needed, so it became dinner when I should’ve been eating meat & veggies. 😉
next time I’ll cut it in half and save half for tomorrow. 🙂
Karen Whyte kemlo
0What did I do wrong? Tested like an egg that had been hard scrambled.. Soggy but tough…. Not a cake texture… Followed the recipe exactly I’m sure it’s something I’ve done wrong…
Wholesome Yum M
0Hi Karen, It sounds like your mug cake overcooked. I would shorten the cook time closer to the 90 second mark.
M
0I have been looking at recipes for mug cake for a while. I’m following a low carb diet due to being diagnosed with diabetes. Well, I gave in and tried this tonight. I shared it with my 13 year old son. We both loved it. It was so tasty and the recipe was easy to follow. I didn’t have vanilla pods so I used your advice and used sugar free vanilla extract I found on Amazon. I’m trying to look for your book on Amazon as I will definitely buy it. What is it called? Thank you again for sharing this recipe
Wholesome Yum M
0Hi M, I’m so glad you loved the recipe! The book is called The Easy Keto Cookbook. You can get it through the link.
Lily
0The vanilla definitely came through, but unfortunately so did the egg. I did measure the other ingredients out, and suppose large is a relative term for egg size – maybe putting a metric or imperial measurement of a beaten egg would help?
Wholesome Yum M
0Hi Lily, It would be really difficult to find the perfect sized egg every time.
Sue
0I made French Toast for my non-keto family and I struggled to not eat any, so I tried this for the first time. I added a bit of maple extract and the vanilla extract (no vanilla bean) it was great! Instead of frosting I melted some butter with Lakanto monk fruit syrup and poured it over. Yum! Craving satisfied! I believe the coconut flour further nailed it for me. I get tired of almond flour. Love your blog and the book!
Sr. Mary Magdalene
0Your recipes are so simple, fast and with few ingredients. I have made Paleo tortillas, strawberry shortcake in a mug and want to try donuts-but have no donut pan. Thanks so much
Nicole
0Like most people, I tend to experiment. I have already tried a couple different other mug cakes and they were drier than I preferred. This one looked intriguing to me. I made the following changes. I used butter instead of coconut oil, I used honey as my sweetener and I used diary free creamer for my milk (coconut and almond). I also did an almond extract flavor instead. I am def going to try this with lemon extract too. Regardless, it was very moist and tasty and filling. Thanks!
Kristin
0So yummy! I topped mine with a thin layer of sugar-free strawberry preserves. I will definitely be making this again!