Sorry, sorry, I know I said I’ll be posting a recipe a day for a year, but I had to skip yesterday to post the 14 Day Ketogenic Diet Plan. Go check it out if you’re struggling or having any issues planning out what to eat. It definitely is a good start for friends if they’re interested – so give them a link and let them read all about it!
So, these churro mug cakes are actually pretty darn good. I was interested to see how they turned out – I adapted it from a churro cupcake recipe I saw on Food Network. They definitely stood up to the real thing, I’d imagine – and that sweet tooth…totally satisfied.
Just in case you missed out on the previous recipes in this mug cake series, you can check them out:
Okay, so don’t get your hopes up on the texture of these resembling that of fried crispy dough. They’re not exactly going to bring nostalgic memories of the fair back to you, because you just can’t achieve that in the microwave. But the flavors? The flavors are there. They’re delicious, sweet, a little spicy with a hint of cinnamon.
Yields 1 Churro Mug Cake
The Preparation
Base:
- 1 large egg
- 2 tablespoons almond flour
- 1 tablespoon erythritol
- 7 drops liquid stevia
- 2 tablespoons butter
- 1/2 teaspoon baking powder
Flavor:
- 2 tablespoons almond flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground allspice
The Execution
1. Get your mug ready!
2. Mix together 1 Egg, 2 Tbsp. Honeyville Almond Flour, 1 Tbsp. NOW Erythritol, and 7 drops stevia. Then, add 2 Tbsp. Room Temperature Butter and 1/2 tsp. Baking Powder and mix together.
4. Add your spices and flavorings: 2 Tbsp. Honeyville Almond Flour, 1/4 tsp. Cinnamon, 1/4 tsp. Nutmeg, 1/4 tsp. Vanilla Extract, 1/8 tsp. Ginger, and 1/8 tsp. Allspice. Mix this together well until everything is combined.
5. Microwave on high for 60 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 Churro Mug Cake. The serving comes out to be 450 calories, 42g fats, 4.3g net carbs, and 12.5g 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 nutmeg | 3 | 0.2 | 0.3 | 0.1 | 0.2 | 0 |
| 1/4 teaspoon vanilla extract | 3 | 0 | 0.1 | 0 | 0.1 | 0 |
| 1/8 teaspoon ground ginger | 1 | 0 | 0.2 | 0 | 0.1 | 0 |
| 1/8 teaspoon ground allspice | 1 | 0 | 0.2 | 0.1 | 0.1 | 0 |
| Totals | 457 | 42.5 | 8.5 | 4.2 | 4.3 | 13.1 |
Churro Mug Cake
Ingredients
Base:
- 1 large egg
- 2 tablespoon almond flour
- 1 tablespoon erythritol
- 7 drop liquid stevia
- 2 tablespoon butter
- ½ teaspoon baking powder
Flavor:
- 2 tablespoon almond flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon vanilla extract
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground allspice
Instructions
- Get a mug ready! Add the egg, almond flour, erythritol, stevia, butter, and baking powder. Mix until combined.
- Add the spices and flavorings — almond flour, cinnamon, nutmeg, vanilla extract, ginger, and allspice. Mix until combined.
- Microwave on high (power level 10) for 60 seconds.
- Turn the mug upside down and lightly tap it against a plate. The cake should slide out in one piece.
Why have you listed almond flour twice: in the base AND the flavoring? Is it a copy paste error or do we just put 4tbsp of almond flour in there?
Mike, you put 4 Tbsp. of almond flour in (you can see in the macro breakdown). Reason is because I kept the base the same for all the mug cakes, but some have 1 Tbsp extra almond flour, some have 2 extra, and some none extra.
Made this for the first time today – absolutely wonderful!
Glad to hear Sarah!
This was really good! I love the spices in there. I had it for a late lunch with some cream cheese on top!
Hey Theresa, I’m glad to hear you liked it! I love mug cakes too, they’re just so easy to make and you can change flavors on a whim 🙂 Let me know if you try any of the others out!
Hello all! Can you use coconut flour in place of almond flour here? Does anyone know if it subs 1:1? Thank you!
Hey Lisa,
No. Coconut flour and almond flour do not sub at a 1:1 ratio. Coconut flour is much more absorbent than almond flour so you’d probably want to start with 1 tbsp. of coconut flour (vs. 4 tbsp. almond flour) and work your way up 1 tsp. at a time until you reach a good consistency.
Hi Craig,
I’m not fussy about the taste of Stevia. Can I just up the Erythritol and if so, by how much?
Thanks so much! I really appreciate all the great recipes you post.
Sure you could. Maybe about 1/2 tbsp. more erythritol. Though if you try it without the stevia, it may be sweet enough as it is. I’d suggest doing that first before adding more 🙂
Yup, it’s sweet enough as is. Just one heaping tablespoon is all I use and it’s perfect for me.
Oh my! I’d been out with the kids, driving the mom taxi and ended up eating some salami from the grocery store in the early evening. By the time I got home, I really didn’t feel like making or eating a full dinner, yet I still felt a little unsatisfied. I don’t know how I stumbled upon this recipe but I decided to give it a try. I’M SATISFIED!! Fabulous.
Next time, I’m going to measure out all of the dry ingredients into a few snack sized sandwich bags so I can have easy mixes on hand. Also, fyi, my butter was not room temperature, but I had just about two tablespoons of rendered bacon fat on the counter so I used that. Good stuff. My kids were begging me to make it for them after school tomorrow, which I will gladly do. Thank you!
Glad to hear it Sarah! I know a lot of people that pre-measure the dry ingredients and end up taking an egg and some butter with them to work to make a mug cake for lunch. Seems like the perfect way to have a fast snack at hand. Glad your kids enjoyed it, too!
Could I just totally skip the erythritol? Because I’m absolutely positive we don’t have that in my house… I know it would down the sweet-factor by a lot, but I was thinking I could sub it for a little bit of coconut palm sugar, honey. or maple syrup. Please let me know what the deal is with that, because I have an egg and butter sitting out as I type.
You could, but I certainly don’t recommend coconut palm sugar, honey, or maple syrup for keto.
You said:
“Okay, so don’t get your hopes up on the texture of these resembling that of fried crispy dough. They’re not exactly going to bring nostalgic memories of the fair back to you, because you just can’t achieve that in the microwave.”
Um….this might sound absurd but…… what about pouring the batter into hot oil like a funnel cake? and then drizzling the cream cheese/whipping cream/stevia icing over them?
I am going to try to cut the recipe in half; the toughest part is the egg. I have carton egg whites in the fridge so I might just try and use 1.5-2 Tb of egg white instead of 1/2 of an egg.
Why would you be cutting it in half? It would probably be easier to make the full recipe and then cut the cake in half and save it for another time.
I found this to be quite eggy. Next time I may use a small egg rather than the suggested large size.
Are there ways to do mug cakes that don’t involve the use of almond flour for those of us allergic to almonds/nuts?
You might be able to do them with coconut flour (I’ve read some who are allergic to nuts are OK with this and some aren’t?), but all of our mug cake recipes use the same almond flour base. We do have some other dessert recipes that use no flour at all. (Like this one: //www.ruled.me/keto-mini-vanilla-cloud-cakes/) They take a little more time to put together though.
Sure, coconut flour and flaxseed meal make for some great mug cakes. You can also use sunflower seed flour in place of almond flour.
I have everything but the Erythoral , may have spelled that wrong…anyways my Q is can I still make without it?
You could make it with another sweetener. I’m not sure exactly how much though. Just make sure that you track any changes that you make.
I don’t own a microwave. Can I make this another way?
Bake in the oven at 350°F for about 10-15 minutes. It might be less time…you’ll have to watch it. 🙂