Fresh, delicious, and unique. These are the 3 words I’d use to describe this mug cake. Tomato is a fantastic thing that can bring mositure, taste, and a unique sense of flavor to a dish.
If you missed out on the last mug cakes, check them out:
Of course you don’t have to serve this with a slice of tomato, but it does really seal the deal when you’re finished. A nice crisp small piece of tomato to get that “I need something fresh” out of your mind. This mug cake is extremely filling, so if the calories are too much for you, feel free to split it in half! Heck, it would even make a great side dish for some chili at dinner time.
Yields 1 Sun Dried Tomato Pesto Mug Cake
The Preparation
Base:
- 1 large egg
- 2 tablespoons almond flour
- 2 tablespoons butter, room temperature
- 1/2 teaspoon baking powder
Flavor:
- 5 teaspoons sun-dried tomato pesto
- 1 tablespoon almond flour
- salt, to taste
The Execution
1. Get your mug ready! Add 1 Large Egg, 3 Tbsp. Honeyville Almond Flour, 2 Tbsp. of Room Temperature Butter, 5 tsp. Sun Dried Tomato Pesto, 1/2 tsp. Baking Powder and a pinch of salt.
2. Mix everything together well.
3. Microwave this for 75 seconds on high (power level 10).
4. Then, lightly slam your mug against a plate so that it comes out. Top with extra cheese sun dried tomato and a small wedge of fresh tomato!
This makes a total of 1 serving of Sun-Dried Tomato Pesto Mug Cake. The serving comes out to be 510 calories, 47.8g fats, 7.3g net carbs, and 13.4g 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 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 1/2 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 5 teaspoon sun-dried tomato pesto | 112 | 9.5 | 5.6 | 1.1 | 4.4 | 2.4 |
| 1 tablespoon almond flour | 41 | 3.5 | 1.5 | 0.9 | 0.6 | 1.5 |
| — salt | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 517 | 48.3 | 11.2 | 3.9 | 7.4 | 14 |
Sun-Dried Tomato Pesto Mug Cake
Ingredients
Base:
- 1 large egg
- 2 tablespoon almond flour
- 2 tablespoon butter room temperature
- ½ teaspoon baking powder
Flavor:
- 5 teaspoon sun-dried tomato pesto
- 1 tablespoon almond flour
- salt to taste
Instructions
- Get a mug ready! Add in the egg, almond flour, softened butter, baking powder, sun-dried tomato pesto, and a pinch of salt.
- Mix everything well.
- Microwave for 75 seconds on high (power level 10).
- Lightly tap the mug upside down against a plate to slide it out. Enjoy!
What’s a good butter substitute for the mug cake? Olive oil or avocado?
Resha, olive oil or ghee would work but keep in mind that the pesto already has some olive oil inside of it!
I have a almond sensitivity. Any substitution? I was thinking coconut flour but I am not sure how much?
Deanna, you could use coconut flour but I wouldn’t be 100% how much. You’re looking for a pasty substance before you put it in the microwave so I’d start with 1 Tbsp. Coconut Flour and work your way up from there in small quantities.
Craig, I love your website! I’m new to Keto, and find it a bit difficult to source all the ingredients because I live in China, but I’m giving it a go! I made this mug cake with the almond flour I got here. It was super super almondy-tasting. Is the Almond flour you use really almondy tasting? I’m not sure if I’ve been able to buy the right thing you see, bc there’s not a wide range of brands available in this country! >_<
Hey Hayley – that’s awesome that you’re living in China! Generally speaking my almond flour isn’t super almond-y, but they may be sourcing or growing almonds in a different way or using a different type of almond. Almond flour itself should just be ground almonds. I typically use blanched almond flour (skins removed) but the almond meal (skins on) should work just as well.
Have you tried freezing this? It looks delish!
I have not personally, but I’ve heard of people freezing them. 🙂
This was so good, thank you! I didn’t have sundried tomato pesto, but I had regular pesto and added 3 sundried tomatoes chopped to the mix. I also used Earth Balance instead of butter and it worked great. I topped it with shredded parmesan and a diced cocktail tomato. Freaking delicious.
One note, when I took it out after 75s, it was a little jiggly like jello, and i was worried there was still some raw egg in it, so I put it back in for 25 more seconds, and it was perfect.
That sounds fantastic!