So I know you guys loved my chocolate mug cake! I am starting a series over the next 2 weeks that will solely be mug cakes. It will be one full week of sweet mug cakes, and one full week of savory mug cakes. Keep an eye out because there’ll be a new flavor every single day!
These things are just awesome, super easy to make, extremely tasty, and best of all – they have great macros on them to match. They’re like a fat bomb without the hassle of freezing them (and without the same taste every single time). They’re calorie packed so they make for a great dessert when I’m Intermittent Fasting and need a good chunk of fat at the end of the day.
The Chai Spice will give you a burst of flavor too – cinnamon, ginger, clove, and cardamom. It all comes together to bring a combination of beautiful flavors that all interplay with each other. A little secret I want to let you in on – these do save well! Actually, to me, they’re even better saved.
What I normally do is cook them in the microwave, leave them in the refrigerator overnight, and then the following day I add heavy cream. Mix it all together into a mush (I know…but trust me), and it tastes like ice cream cake! Give it a try – seriously!
Yields 1 Chai Spice Mug Cake
The Preparation
Base:
- 1 large egg
- 2 tablespoons almond flour
- 1 tablespoon erythritol
- 7 drops liquid stevia
- 2 tablespoons butter, room temperature
- 1/2 teaspoon baking powder
Flavor:
- 2 tablespoons almond flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cardamom
- 1/4 teaspoon vanilla extract
The Execution
1. Get your mug ready! Of course I had to choose this fitting holiday mug to show the love of chai!
2. Mix together 1 Egg, 2 Tbsp. Honeyville Almond Flour, 1 Tbsp. NOW Erythritol, and 7 drops stevia.
3. Add 2 Tbsp. Room Temperature Butter and 1/2 tsp. Baking Powder, then mix together.
4. Add your spices and flavorings: 2 Tbsp. Honeyville Almond Flour, 1/4 tsp. Cinnamon, 1/4 tsp. Ginger, 1/4 tsp. Clove, 1/4 tsp. Cardamom, and 1/4 tsp. Vanilla Extract. Mix this together well until everything is combined.
5. Microwave on high for 70 seconds (Power Level 10).
6. Turn the mug upside down and lightly bang it onto a plate. It should completely come out of the mug. Optional: Top with whipped cream and a dash of cinnamon.
This makes a total of 1 serving of Keto Chai Spice Mug Cake. The serving comes out to be 450 calories, 41.9g fats, 4.5g net carbs, and 12.6g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 2 tablespoon almond flour | 81 | 7 | 3.1 | 1.8 | 1.3 | 2.9 |
| 1 tablespoon erythritol | 2 | 0 | 0 | 0 | 0 | 0 |
| 7 drop liquid stevia | 0 | 0 | 0 | 0 | 0 | 0 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1/2 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 2 tablespoon almond flour | 81 | 7 | 3.1 | 1.8 | 1.3 | 2.9 |
| 1/4 teaspoon ground cinnamon | 2 | 0 | 0.5 | 0.4 | 0.2 | 0 |
| 1/4 teaspoon ground ginger | 1 | 0 | 0.3 | 0.1 | 0.3 | 0 |
| 1/4 teaspoon ground cloves | 1 | 0.1 | 0.4 | 0.2 | 0.2 | 0 |
| 1/4 teaspoon cardamom | 2 | 0 | 0.3 | 0.1 | 0.2 | 0.1 |
| 1/4 teaspoon vanilla extract | 3 | 0 | 0.1 | 0 | 0.1 | 0 |
| Totals | 457 | 42.4 | 8.9 | 4.4 | 4.5 | 13.2 |
Keto Chai Spice Mug Cake
Ingredients
Base:
- 1 large egg
- 2 tablespoon almond flour
- 1 tablespoon erythritol
- 7 drop liquid stevia
- 2 tablespoon butter room temperature
- ½ teaspoon baking powder
Flavor:
- 2 tablespoon almond flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon cardamom
- ¼ teaspoon vanilla extract
Instructions
- Get a mug ready! Of course, I chose this fitting holiday mug to show off my love for chai!
- Mix together the egg, almond flour, erythritol, and stevia.
- Add the butter and baking powder and mix again.
- Add the spices and flavorings — almond flour, cinnamon, ginger, cloves, cardamom, and vanilla extract. Mix until fully combined.
- Microwave on high (power level 10) for 70 seconds.
- Turn the mug upside down and lightly tap it against a plate. The cake should slide out in one piece.
I wonder if it would work with milled flax seed instead of almond flour for keto muffin? Might try it that way.
Joyce,
It can but it comes out tasting not as intended. In this series I have some that use flax, but most use almond flour. I only try to use flax in the ones where it will compliment flavors – but you’re welcome to try and report back 🙂
Yum! And thanks for the chai spice mixture – that might be useful in a lot of other things as well. I love Mug cakes (aka One Minute Muffins, or Muffins in a Minute). Will you be making any using coconut flour? That stuff is odd, and I’d love some examples of proportions that work.
Thanks Eric! The chocolate mug cake at the very top uses coconut flour, but some of the ones I’ll be posting as the week progresses will use coconut flour also 🙂
Thanks for the reply, and these all look yummy, but I was hoping for a recipe using only coconut flour (I am finding nuts cause my weight loss to stall). Ideally a lemon cake one, but anything without a large amount of cocoa powder should be adaptable.
Eric,
I’ll see if I can do a coconut flour only one in the next few days. I don’t think it’ll come out well, but you never know – I’ll try to get some liquids in it.
Craig- new to your website and keto lifestyle. I can honestly say your website/recipes have been a life saver in my first couple weeks. (down 9 lbs.) I don’t have a microwave in the house (I am one of those crazy people that think they are evil) I am wondering if you have ever tried baking these instead of microwaving and if so, what time/temp?
Kam,
Glad to hear! I actually have never baked this type of thing before. I’d imagine a relatively high temperature – 375F or so. And time wise I’m not sure. I’d try 10-12 minutes.
I have to admit I read and reread and reread again trying to find the “Chia” seeds in this “Chai” recipe! Helps if you read it correctly the first time! 🙂 Can’t wait to add these yummy variations to my MIM repertoire! Recently found out I am mildly allergic to almond meal and coconut flour spikes my blood sugar, so I use a golden flax version. Probably a good thing I have already had breakfast! Or I would be making every one of these to try them out! They look yummy :9 Love your site!!!!!!
Hehe, I may have to try a chia MIM soon enough. I did so many on the week that I made these that I need a break even though it was over a month ago. Really appreciate you feedback and insight – coconut flour spikes my BS too but not by much, and luckily (so luckily) I am not allergic to almond meal. Glad you enjoyed it!
I too am allergic to nuts. Thanks for sharing
I just made these and added some frozen raspberries. Far too delicious.
Sounds delicious Ainsley! 🙂
Would have been helpful to know the recipe required eggs when I made it from the ultimate meal plan book! No eggs listed! Made it twice, could not figure out why it crumbled instead of coming out of the mug all nice.
Sorry for any mistakes in the meal plan. I have a list of updates that I am going to be making soon so I can release a new iteration. Thanks for letting me know!
It was still delicious, just would not keep a form without the egg. This is the second mug cake recipe I have come across that lists almond flour twice… I’m not sure if I should add both amounts or what? The other one was a bacon-cheddar-chives one. Still delicious!
Another great recipe! Amazed that I’m losing weight with your recipes. Thanks for all your hard work.
Thanks so much – happy to hear you’re seeing results!
How much heavy cream do you add to make the “mush” when you save it for next day? Also, it is whipped or just straight from the container?
I’ve made this 15 times over the last few weeks (basically once a day!) and love it!!! It’s going in my keeper/go to recipes for sure. I actually came on here to print this and share with a friend and saw that you mentioned your method for eating it the next day. Sounds intriguing so if you could let me know about the cream that’d be awesome 🙂
Do you have an oven version?
Microwaves cause health issues, a guru should know that.
If you’d like to do it in the oven, you can do 350F for 8-10 minutes. A lot of the microwave health issues have been debunked in the last decade or so. I’d definitely recommend reading into them as they are quite convenient!
FYI in the 30 day meal plan, the egg was left out of this recipe.
I made this with a few subs/additions:
1 tbsp cream cheese for one of the butter; 1 tbsp golden flax meal for one of the almond flour; and 3/4 tsp psyllium husk powder.
I then made a little cream cheese frosting with 1 tbsp cream cheese, 1/4 tsp erythritol, a few drops of vanilla extract and a dash of single cream to help get the consistency right.
Verdict? Great texture and YUMMY 🙂
Can Pyure be used instead of the separate liquid stevia drops? Will it change the texture?
I made this last evening with not changes to the recipe. Quite tasty, will make again!
Thank you Julie!
Hi! I just tried the cake (using coconut flour instead of almond on a whim, which worked out surprisingly well) and I absolutely love it! Is there some way that I could make a full-sized version in the oven to share with friends? Would I need to adjust the recipe in some way other than tripling or quadrupling? Thanks for this great recipe~
The most accurate method to scale a baking recipe is to use bakers percentage. There’ s a lot of good tutorials online for how to do this! The mug cake is pretty small so you might need to go as high as 4-6x the mug cake portion to get a full size cake.
Love this recipe
OMG…! This is the most delicious mug cake I have ever eaten…!
Glad you loved it!
If you’d like to try some other variations, let me know. We have a few other popular mug cake recipes that you may really enjoy.