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Keto Coffee Mug Cake

Microwave Mug Cake Mania!

What’s great about a mug cake? For starters it gets done quickly, it’s portion controlled and if you got a good recipe, it’s deeeelicious. I’ve made so many mug cakes on the channel. I’ve got a chocolate mug cake, a nutella mug cake, a berry mug cake, a peanut butter mug cake etc etc. You get the idea right? You can’t have too many mug cake recipes though. I’m a huge coffee lover and I’ve said it when I made my chocolate and coffee tart and the fact that Tiramisu is my favourite dessert just seals the deal.  It was time that I made an coffee cake. And thus this mug cake recipe was born. I had some vanilla mascarpone frosting left over from my last berry mug cake recipe, so I used that to frost this cake. It was perfect!

Macros and Frosting

Normally I would make one large mug cake and tell you to eat half of it. So it was a better idea to make 2 smaller cakes instead. I also feel that when you frost a large cake you never get enough frosting in each bite so this makes a short and stout cake and it’s the perfect size I feel. I also decided to use the left over frosting for this instead of creating something fresh and well it was the perfect flavour combination. You can alternatively use whipped cream on top as well. The idea is just to have something light and creamy to cut through the darkness of the cake. The macros I listed below are inclusive of the frosting as well.

Keto Coffee Mug Cake

Nutrition Info (Per serving)

  • Calories: 294
  • Net Carbs: 3g
  • Carbs: 5g
  • Fat: 28g
  • Protein: 7g
  • Fiber: 2g

One serving = 1 full cake with frosting. Each cake uses 1 serving of frosting and the recipe for the frosting makes 2 servings. Get this recipe on myfitnesspal. Get the recipe for the vanilla mascarpone frosting on MFP.

Keto Coffee Mug Cake

Keto Coffee Mug Cake

A delicious mug cake flavoured with coffee and a vanilla mascarpone frosting.
4.50 from 14 votes
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Dessert
Cuisine General
Servings 2 servings



  • Melt the butter in the microwave.
  • Add in the whipping cream, erythritol and instant coffee powder and mix well
  • Microwave another 15-20 seconds if needed to dissolve the coffee
  • Add the vanilla, a pinch of salt and egg and mix well
  • Then add in the baking powder, almond flour, psyillium husk, cocoa powder and stevia and mix till you get a nice smooth batter.
  • Transfer to two ramekins or mugs and microwave for a minute each
  • Top with the vanilla mascarpone frosting or whipped cream and enjoy!
Tried this recipe?Let us know how it was!

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  1. How would we cook this if we don’t have a microwave? Any idea on the time and temperature recommendations?

    1. There is a converter at the bottom but best to please buy a scale as it’s more accurate and especially better for measuring out anything including your own meals 🙂

  2. I am a type two diabetic of 25 years and had never had a cake like your expresso cake.Made it tonight and had it with wife.
    A great thank you to you HEADBANGER from Australia. It was exquisite and life is good again.Keep it up Cheers.

  3. Hi Sahil,
    I love all your recipes and I have made many:) Always came out good.
    Want to try this cake. But do not want to use instant coffee powder. I grind my own coffee powder from the roasted beans. Do you have any suggestions? Thank you!

    1. Unfortunately for a lot of recipes only instant coffee can be used. However what you can do is make the cake without the coffee powder and then soak it in actual coffee liquid. It will be a moist and wet cake which is quite delicious.

  4. You ROCKED THIS RECIPE Sunil! WOW, this is THE ABSOLUTE BEST mug cake EVER !!! I made a batch of all the dry ingredients (sans the coffee) and stored it in a mason jar, that’s how obsessed I am with this cake LOL. Thank you and Happy New Year!

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