Okay, so I know that this thing looks like a caked out version of the sorting hat from Harry Potter, but that definitely doesn’t take away from its deliciousness! You can’t really go wrong with a maple pecan mug cake…I mean a delicious, moist, and easy to make cake ready in under 1 minute? Count me in on that one!
Just in case you’ve missed out on the other two that were posted, you can check them out below:
To crush your pecans, it’s pretty easy. Just take a few pecans and put them in a plastic bag, then take your rolling pin to it like it’s got carbs. Not just carbs, pretend it’s a 100g carb piece of cake that is tempting you, really nail the suckers! Get them into small pieces so they’ll distribute all over the cake, giving you some pecan in each and every bite.
I absolutely had to put some of my homemade zero carb maple syrup on the top of this – and it was a definite winner! This thing tastes delicious, almost similar to that of the maple pecan portion in the dirty blondie pancakes that I guest posted over at IBIH.
Yields 1 Maple Pecan Mug Cake
The Preparation
Base:
- 1 large egg
- 2 tablespoons butter, room temperature
- 2 tablespoons almond flour
- 1 tablespoon erythritol
- 7 drops liquid stevia
- 1/2 teaspoon baking powder
Flavor:
- 2 tablespoons pecans, crushed
- 1/2 teaspoon maple extract
- 1/4 teaspoon ground cinnamon
The Execution
1. Get your mug ready! Wow, I have a lot of mugs 😉
2. Mix together 1 Egg, 2 Tbsp. Honeyville Almond Flour, 1 Tbsp. NOW Erythritol, 7 drops liquid stevia and 1/2 tsp. Baking Powder.
3. Add 2 Tbsp. Room Temperature Butter, then mix together.
4. Add your spices and flavorings: 2 Tbsp. Crushed Pecans (I used a rolling pin to crush mine), 1/2 tsp. Maple Extract, and 1/4 tsp. Cinnamon. Mix this together well until everything is combined.
5. Microwave on high for 55 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 homemade maple syrup and some extra pecans.
This makes a total of 1 serving of Keto Maple Pecan Mug Cake. The serving comes out to be 457 calories, 44.1g fats, 3.3g net carbs, and 10.7g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 1 large egg | 79 | 5.2 | 0.4 | 0 | 0.4 | 6.9 |
| 2 tablespoon butter | 203 | 23 | 0 | 0 | 0 | 0.2 |
| 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 |
| 1/2 teaspoon baking powder | 1 | 0 | 0.6 | 0 | 0.6 | 0 |
| 2 tablespoon pecans | 90 | 9.4 | 1.8 | 1.3 | 0.6 | 1.2 |
| 1/2 teaspoon maple extract | 6 | 0 | 0.3 | 0 | 0.3 | 0 |
| 1/4 teaspoon ground cinnamon | 2 | 0 | 0.5 | 0.4 | 0.2 | 0 |
| Totals | 464 | 44.6 | 6.7 | 3.4 | 3.3 | 11.3 |
Keto Maple Pecan Mug Cake
Ingredients
Base:
- 1 large egg
- 2 tablespoon butter room temperature
- 2 tablespoon almond flour
- 1 tablespoon erythritol
- 7 drop liquid stevia
- ½ teaspoon baking powder
Flavor:
- 2 tablespoon pecans crushed
- ½ teaspoon maple extract
- ¼ teaspoon ground cinnamon
Instructions
- Get a mug ready! This should be at least a 12 oz size.
- Mix together the egg, almond flour, erythritol, liquid stevia, and baking powder.
- Add in the softened butter and mix together well.
- Add the spices and flavorings: crushed pecans, maple extract, and cinnamon. Mix together until everything is well combined.
- Microwave on high for 55 seconds (Power Level 10).
- Turn the mug upside down and lightly tap it on a plate. It should slide out of the mug. Enjoy!
Oh, BOY! Breakfast! So yummy!
Hope you enjoy it!
I needed a snack this evening and decided this is what it needed to be! Wish I did have a batch of syrup but it’s fantastic on it’s own as well. I’ll definitely be making it again! I too think it’ll be great for breakfast with my BPC when I want a little something more!
Awesome Toni – sounds good with BPC – glad that you liked it! When you get the chance, try the syrup – it’s fantastic 🙂
I made one at work on Friday with my BPC and several people commented on the yummy smell coming from my office! I’m making the syrup this weekend as well.
I needed a snack this evening and decided this is what it needed to be! Wish I did have a batch of syrup but it’s fantastic on it’s own as well. I’ll definitely be making it again! I too think it’ll be great for breakfast with my BPC when I want a little something more!
Awesome Toni – sounds good with BPC – glad that you liked it! When you get the chance, try the syrup – it’s fantastic 🙂
I made one at work on Friday with my BPC and several people commented on the yummy smell coming from my office! I’m making the syrup this weekend as well.
Oh my freaking goodness. I’m eating this right now and it is delicious!! I have Xylitol instead of Erythritol, but other than that, followed the recipe exactly. Seriously, so good. Thanks for sharing the recipe!
Side note: I did not see Erythritol in your recipe nutritional analysis above so I don’t know how many carbs it has, or if it affects the total net carbs for the recipe. When I plugged the recipe into My Fitness Pal with my modification, I was disappointed to see that Xylitol has 13 carbs.
I don’t actually count the carb counts in erythritol because most of it isn’t absorbed by the human body (we don’t have the enzymes to actually break it down). It passes through us – without raising blood sugars.
Really glad you liked it!
Oh, very interesting. I will plan to buy some erythritol once I’ve used the xylitol. Thanks for the info!
I don’t actually count the carb counts in erythritol because most of it isn’t absorbed by the human body (we don’t have the enzymes to actually break it down). It passes through us – without raising blood sugars.
Really glad you liked it!
all of the mug cakes are so delicious and have changed my life!! I’ve noticed the base is the same for a lot of them – there are so many options for flavoring! I’m considering the endless possibilities with orange, lemon, pineappble, coconut flavors! and I feel like almond butter / almond flavoring would be great too! I’m probably going to try some experimenting on my own but any chance you’ll be making more mug recipes?? i trust you more than myself!! haha
Haha, mug cakes taste good with just about anything in them – and you’re right, the “base” recipe is just about the same for every mug cake. Though you can switch things up and use flaxseed meal instead of almond meal (or a combo of the two) to change textures a bit. I haven’t planned to do more mug cakes just yet (I have a bunch of recipes in my “to be posted” list). Though when I get in the mood, I’ll probably end up doing a ton. Keep experimenting and if you find one that is just too good not to share, post it here and I’ll make sure everyone knows!
I’m going to try this with flaxseed meal instead of almond flour to up fiber and cancels it’s carbs. Love the maple idea!
Awesome – it should turn out quite well, though I’d say sub out all but 1 tbsp. of the almond flour. It adds a nice consistency rather than full on flaxseed meal.
I made this; it’s a 10/10. After eating it, I typed the recipe into Cronometer to save it. I did increase the erithryritol and stevia by 50%. Very delicious!
Thanks for the feedback, Elizabeth! Glad you enjoyed it 🙂