How to make a quick and easy 1-minute coconut flour keto vanilla berry mug cake – even when you don’t want to cook!
The best part? It’s keto, sugar-free, low-carb and made with coconut flour – this will please even the most ardent cake lover!
It’s only 5g net carbs! Whoop whoop! [plus there are tips to reduce the carbs even further in the recipe notes below]
Keto Vanilla Berry Mug Cake
If you have ever had a cake emergency, a mug cake is an absolute lifesaver when a sugar craving hits, and you don’t want to cook.
You simply mix a few simple ingredients together in your favourite mug, pop the healthy mug cake in the microwave and in 1 minute – boom, you have a keto vanilla berry mug cake ready to enjoy.
The beauty of keto mug cakes is that you can enjoy an occasional sweet treat but without ruining your daily macros. It won’t raise your blood sugars and it won’t trigger sugar cravings.
More Low-Carb Dessert Recipes & Low-Carb Cake Recipes …
No Microwave? No Problem!
Now I understand that many of you don’t own a microwave or don’t like using them.
You can still make the keto vanilla berry cake batter, but you will have to cook it in the oven.
Of course, it is no longer a 1-minute mug cake, and it becomes a 12-minute cupcake instead. But it can be done.
Simply bake at 180C/350F in a cupcake case or muffin tray.
Why coconut flour?
If you have been with me for a while then you know I love coconut flour. And if you are new here, remember to subscribe here and get a free copy of my Top 10 Low-Carb Recipes to get you started.
Coconut flour is a wonderful low-carb, keto, gluten-free flour. It is light, packed with fibre, easy to use, requires very little quantities and so ends up being a very affordable baking grain-free flour.
Further reading:
- Ultimate Guide To Low-Carb Flours – which to use and when
- Ultimate Guide To Coconut Flour vs Almond Flour – why I am using both
- Gluten Free vs Grain Free – and why gluten-free junk, is still junk
Why You Need Sugar-Free Dessert Recipes
In the long term, we want to rely on sweet recipes less and less. And we want to use sweeteners, less and less. So why do we need sugar-free dessert recipes?
Because if I told you that you were never allowed a sweet treat ever again, most of you wouldn’t even contemplate embarking on a keto or low-carb life!
Another reason for having amazing sugar-free recipes is so you may offer to bring a healthy sugar-free and low-carb dessert to a party or dinner party.
Because if you bring a keto or low-carb dessert, you are in control of the biggest source of sugar and carbs in a meal.
LOW-CARB SWEET TREATS: Want to enjoy parties AND stay on track? Get healthy low-carb recipes you’ll LOVE – CLICK HERE
These are my favourite dinner party desserts to share (links below):
- Walnut and brandy truffles – for the adults only
- Chocolate heaven cake – my go-to cake for all birthdays and celebrations
- Chocolate mint truffles – make them mini size and pop a toothpick in each one to stop messy fingers
- Chocolate lava cake made in the slow-cooker
- Key lime pie + VIDEO – in the Instant Pot
- Berry cheesecake + VIDEO – in the Instant Pot
Keto Vanilla Berry Mug Cake
Equipment
Ingredients
- 1 tbsp butter melted
- 2 tbsp cream cheese full fat
- 2 tbsp coconut flour
- 1 tbsp granulated sweetener of choice or more to taste
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1 egg medium
- 6 frozen raspberries
Instructions
- Place the butter and cream cheese in your chosen mug. Microwave on HIGH for 20 seconds.
- Add the coconut flour, sweetener, vanilla, and baking powder. Mix well. Add the egg. Mix again
- Scrape down the sides of the mug, then press in 6 frozen raspberries into the cake batter.
- Microwave on HIGH for 1:20 seconds minute.
Notes
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Shortbat says
I never comment on recipes and honestly I feel like I should more often but I just had to give MAJOR props on this recipe.
I have tried a lot of mug cakes in my keto journey and this one is by far the best. I did sub out the raspberries for some Lily’s dark chocolate baking chips but the cake made it.
Coconut flour and the cream cheese really help make this. That is what the other ones I’ve tried have been missing. Kudos!
Libby www.ditchthecarbs.com says
Thank you so much for taking the time to make your very first comment on a website recipe, I feel very honoured. And I love your idea of replacing the berries with dark chocolate chips – genius! Or how about both? It would become a black forest gateaux mug cake!
Wendy says
Can almond flour be used instead?
Tish says
This was my first mug cake. I thought it had a kind of spongy texture and not very sweet.
Advice on what to do different or better next time?
Libby www.ditchthecarbs.com says
Mug cakes are supposed to be like mini-cakes, only FASTER! If the texture isn’t to your liking, perhaps experiment with how long you microwave your mug cake for. Microwave ovens vary considerably and so +/- 10-20 seconds can make all the difference. As for the sweetener, the hardest thing to judge is how much sweetener you may wish to use. All the recipes on my site are a guide and I always state “or more to your taste” because what might be acceptable to one person may be over sweet or bitter to another. All my readers are on different paths in their sugar-free life. Some are absolute beginners so may require double what I state in a recipe, and others have lived sugar-free for years and so may only use half or even zero! So ALWAYS taste a recipe BEFORE baking and don’t be afraid to use additional sweeteners. But as time passes you will require less.
TOP TIP: If you forget to taste and adjust before baking and the cooked recipe is not sweet enough for you, serve with sweetened whipped cream.
Which sweeteners do I use? – here is a great article on which sweeteners I use and which ones I avoid.
JC says
Excellent recipe!
I had a hankering for sticky date pudding but couldn’t find a low carb recipe online, it just didn’t exist. I *nearly* sent my husband to the shops to buy a sugary wheaty version. Nearly.
I love your other recipes that I have tried before and have had success with the ones that I have tweaked to make whatever it was that I wanted (ie. your 1 minute english muffin into a hot cross bun/raisin toast version) so settled on adjusting this one to suit my craving.
I omitted the raspberries and added 1/2 tsp coffee, 1/4 tsp cacao powder for colour and richness. I then split the batter into 3x mini loaf moulds (which I bought from Kmart to make your mini cheese loaves), topped with chopped walnuts and microwave caramel sauce that I made with sukrin fibre syrup. SO utterly delicious. The mug cake recipe is awesome and was perfect for the task, it cooked beautifully, wasn’t eggy and had the right level of moistness. I also prefer to use coconut flour so appreciate that you have so many recipes using it over almond flour.
Top work Libby! Thank you for saving me from my cravings.
Libby www.ditchthecarbs.com says
Oh my word JC, you have to be the reader of the month with all of your amazing suggestions and “tweaks”. I love how you almost succumbed to a date pudding … but no! You decided to experiment with this recipe and boom, you managed to develop a sticky date pudding low-carb style! Genius! And as for the adaptation of the 1-minute muffin into a hot cross bun, that is super clever. Tahnk you JC, I am sure you will be sparking the imagination of anyone reading this today.
Lisa D Lee says
Followed directions.
ABSOLUTELY FANTASTIC!
I’ve tried a lot of other keto desserts, which have been extremely poor substitutes for delicious dessert.
THIS RECIPE TAKES THE CAKE!
LOL
BoriZ says
OMG! I am completely amazed of the amazing flavor. I am a cake fanatic and I could definitely say this is better than some of the cakes I’ve tasted ever.
Val says
Hi Libby! Thanks so much for this recipe! I tried to make it in the microwave, but it came out cooked on one side, raw on the other and with a large bubble in the middle, but it tasted good. So I made it again and this time I split the dough between three cupcake holders and baked it in the oven at 350 degrees for 17 minutes. They came out beautifully. I frosted the cupcakes with a keto version of Nutella. They were just what I needed to get me through. I am so happy to have a cupcake recipe that I can make and enjoy and also change around with different flavors. Can’t thank you enough!
Jules says
My 12yo daughter made this for herself (we recently purchased a microwave for the first time) and loved it. I had a taste and thought it was very delicious and felt indulgent.
I have a question about the nutritional info you provide for your recipes generally- do I subtract the fibre from the total carbs to end up with the net carbs? Or is your carb count correct for what we normally have in Australia where the fibre has already been automatically subtracted?
Thanks!
Libby www.ditchthecarbs.com says
The nutrition value shows the total carbs. When you deduct the fibre, the value is the net carbs.
Jodi says
This was delicious. As good as a carb loaded one. I have made do with eggy, almondy cakes in desperation. But this one, is the best. I used a whole large egg but also used the 20ml tablespoon (Australia). Worked perfectly. Thank you.
Ellen says
This is fantastic cake! I did one vanilla with strawberries and cream fraiche and another one with orange flavouring and organic cacao powder. Absolutely amazing! Light, fluffy no egg aftertaste. Love it!
Libby www.ditchthecarbs.com says
Oooh, I love the idea of the addition of the orange and cocoa powder.
Janice says
This is SO good! 😋 I didn’t get the eggy taste that some talk about, but it seemed not quite cooked, Cakey on top and kind of pudding-y on the bottom. (Still delicious). I was going to try cooking an extra 10 seconds but then realized the recipe calls for a medium egg and I had extra large in the fridge! So, I made it using just the extra large yolk and it came out perfect! Thank you Libby! 😊❤️
Beverly Daffron says
Thanks to you, Libby, I had a yummy desert last night while watching the ballgame!! My mhusband was having “football food” but I didn’t miss any of it…I was so happy. This is a wonderful dessert and made me feel like a “winner” along with my team!! Can’t thank you enough
Linda says
Can d egg be omitted,thanks
Libby www.ditchthecarbs.com says
Sorry, not in this recipe. You need it to make the mug cake light, fluffy and rise.
Victoria Golar says
I’m obsessed with this recipe! Tonight I made it with banana extract & SF strawberry syrup So GOOD
Victoria Golar says
Thank you for the yummy recipe. I’ve been looking for more recipes with coconut flour. I omitted the raspberries and poured SF chocolate syrup over top. YumO
Melissa says
My husband was recently diagnosed with diabetes type 2 so desserts are challenging. This is perfect for that, we make sugar free pudding, add some fresh berries and whipped cream and it satisfys the dessert cravings. Plus there’s no leftovers so it’s been awesome for us.
Thank you so much for this wonderful recipe ❤️
Libby www.ditchthecarbs.com says
I’m so glad this recipe has helped and well done to discover low-carb so early after diagnosis!
Sandra says
LOOOVE this recipe. I decided to make four servings in one shot, and I whipped the four egss, vanilla, and sweetner for a few minutes until it was extra frothy and airy. I was hoping this would help with the eggy taste and i think it did! I cut the finished cake in half and filled it with a little whip cream, tasted like a Twinkie!!! (I baked for almost 20 minutes in the oven)
Lotem says
I want to make a real cake out of this. The mug version is great. Did you just use everything times 4 or were there any adjustment?
Libby www.ditchthecarbs.com says
You would just have to adjust the cooking times.
Lotem says
Thank you!
Alex says
Soooo delicious. This so far is the best and easiest Keto mug cake I have tried so far. I put blueberries and some keto ice cream and it was perfect. I did not have a medium egg, so I did what another person recommended, which was to just use the egg yolk.
Michelle says
This is my first review ever. I’ve made this mug cake 5 times now. It goes great with whipped cream. Something about coconut sugar vs almond flower has me coming back for more. I’ve had cravings to go off my Keto and this has kept me on track. Thank you!
Libby www.ditchthecarbs.com says
What a wonderful review to read this morning – thank you, Michelle. I’m chuffed you love the mug cake so much. Life is so much better with keto cakes 🙂
Grace Z says
Every once in a while ya just need a dessert and this fills that need. I used an XL egg with no problem at all. only 1 T of Truvia (the baking one) was the perfect sweetness. I don’t think I’d feel guilty eating this for breakfast. LOL
Thank you from the bottom of my low carb heart!
Libby www.ditchthecarbs.com says
Aw … what an amazing review to wake up to this morning – I’m chuffed you enjoyed it. It hits the sweet craving right where it needs to huh? ❤️
J Rowley says
Loved this mug cake which turned out rather like the steamed coconut pudding my mother made. I served it with a mix of homemade yoghurt, full fat cream cheese, and a tsp of chia jam. I’ll be making this quite often.
Nene says
I’ve made this with Strawberries, which was great. Tonight I omitted fruit, and added cinnamon. OMG deliciou ???
Abbey says
I really enjoyed this. I’m new to low carb eating and a lot of my attempted baked goods have been, well not good. I followed the recipe exactly and thought it was a great treat. I love the idea of adding some peanut butter and berries to mimic pb&j. Thanks for the tasty recipe!
Lucy says
Not sure what I did wrong but this was very eggy. I doubled the sweetener as per the comments made a couple of days ago if you’re newer to keto etc and even added a little extra vanilla as I love vanilla but it was still very eggy ☹️ All these good reviews shows it’s clearly me that made it wrong.
Will try your chocolate one next time as I determined to find one for those days when something sweet is required. Thanks for sharing.
Libby www.ditchthecarbs.com says
Let’s figure out what went wrong, this is one of the most popular mug cakes here. I wonder if you used an extra large egg perhaps? Maybe more vanilla was required?
Iwanna B. Fit says
Hi Lucy. I read on another site that using egg yolk instead of the whole egg eliminates the “eggy taste”. I have tried it and it’s much better without the egg white. You may need a bit more moisture to make up for the loss of egg white. I am so tired of the “eggy taste” in low carb foods and this trick saved my diet.
Stacey says
Oh my gosh! Thank you! This is a great idea and just worked for me. I wonder if it would work for a lot of the keto “breads” out there lol
Laura Warren says
I love this recipe!!! No egg taste at all to me. 🤔 I mix all the wet ingredients first really well, then I mix all the dry ingredients in a separate bowl. Then I mix it all together making sure to get all the lamps out. I chop some pecans a little butter and cinnamon with the little Monk fruit mixed it up put it in the bottom of the bowl. I added the batter then topped it with chopped pecans sprinkle of Monk fruit lightly dust with cinnamon. Amazingly good!!! Thank You
Marie says
Yoke only?
Nesheryl Williamson says
This is my first day on Keto, and was really craving sweets. This hit the spot! I used 2 strawberries, chopped up. I put whipped cream on top. VERY good!! Thank you SO much ?
Lexie says
This had really great flavor but was definitely eggy. Maybe it was something I did wrong? I’ll be trying it out again though to see if I can get it to be more cake like. None of my keto desserts turn out right, I wish I could just by a box of keto cake mix lol.
Libby www.ditchthecarbs.com says
Top tip: Taste before you bake, as we are all on different paths to being sugar-free. You may have required more sweetener or more vanilla (I love vanilla a little too much 😉 ) if you are just starting out. Don’t waste your hard earned cash on ready mixes, they simply the ingredients from the recipe and you just add an egg to the packet, but it will cost 5 x the cost of this recipe. Try this recipe again and you will figure out what went wrong and adapt it to your taste then you’ll have your go-to keto cake recipe – yay!
Jan says
You can but cost about $12, keep trying with the mug, whip the egg up real good.
Betty says
You can…swerve has a vanilla cake mix .. can order on amazon
Lesa McLeod says
Wow! This is, by far, the best mug cake I’ve ever had! I didn’t add berries to the cake, but crushed up some strawberries, blackberries and blueberries and topped the cake with them and whipped cream. Delicious!
Jal says
Agreed Best keto mug recipe ever!
Bojana says
Hello, recipe sounds great and easy, but my cake is bitter. Maybe becouse baking soda? I use soda bicarbona for baking..
Libby www.ditchthecarbs.com says
Yes, this will be the problem. You need baking powder 🙂
Susan Guest says
Should be baking powder not baking soda
Virginia says
Thee best mug cake ever!!! I put a lil natural peanut butter and sugar free strawberry jam. I did not put the berries in and I put a tbsp of dark chocolate chips in it. Omg! The toppings were very little. I can have cake again!
Marie says
I halved the whole recipe right down to the egg and swapped the cream cheese for 1Tsbp of coconut flavoured yoghurt. ( I used stevia plus for sweetener-about half teaspoon and I loved it.)
Thank you for this recipe Libby.
P.s l didnt use the raspberries as I have already had my quota for today.
I’m only allowed 1tblsp of coconut flour twice a week in my low carb diet -so now I can have a super quick sweet treat twice a week!! Yah!!
Marie says
Hi Libby
Just wondering if this would work if I swapped the cream cheese for yoghurt instead? Am out of cream cheese. Thanks in advance
Renny says
At 4.5 net carbs is pushing the boundaries but it is a treat and turns out so good. I only used 2 sachets (2 tspn) of natvia and added a couple more raspberries – with a dollop on fresh cream, it’s so good
Libby www.ditchthecarbs.com says
There are tips to reduce the carbs even further in the recipe notes – yay!
Maheen says
This is my go to mug cake recipe. So delicious, the addition of the raspberries adds a freshness. Yum! I top mine with whipped cream.
Libby www.ditchthecarbs.com says
🙂 Yay 🙂
Libby Scott says
I’ve just tried this recipe and it is fab, moist, delicious and scrummy. I’m type 1 diabetic and eating cakes (lovely soft spongey ones are my fav) is a struggle as my sugars are to hard to control and are not worth eating. I can now eat, guiltlessly, this lovely spongey cake, hooray as the carb count is so low. I will be playing with different flavourings, on my first one I mixed in a bramble jam ( I got the recipe from this website) and works really well. My name is also Libby, not to be confused with Libby from Ditch The Carbs!
Libby www.ditchthecarbs.com says
Hey there Libby – it’s so nice to see another Libby. We are a rare bunch 😉 And I’m so happy to know you love the vanilla mug cake, it’s pretty easy and pretty adaptable huh? I’m thinking you could also make a lemon curd one too. Add some lemon zest then pour this lemon curd over the top – yummo!
Madiha says
This was excellent…just thst the amount of carbs are high…whenever i have this..i wud only prefer protein bbq in my next meal…….but overalll absolutely excellent…..
Rachel says
In all my years of baking and cooking this is the first recipe review I’ve ever posted, but this mug cake was so delicious I knew by the first bite I just had to give some thanks. Every keto mug cake/brownie recipe I’ve tried to date has either been way too eggy, too oily, or like eating sand. This recipe wasn’t anything close to either even with using the whole egg! The cake was so moist and tender just like a classic yellow box cake mix. I can’t wait to experiment with adding different flavorings like cocoa powder or lemon juice. I won’t ever have to be disappointed by another recipe again thanks to you!
Libby www.ditchthecarbs.com says
YAY!!!!! So glad my mug cake has won you over and I can’t wait to hear of the flavours you have made using this mug cake as the base!
Marsha says
YUM! YUM! YUM!!
I like the original version but am going to play w extracts/berries/cocoa and see what other treats I can come up with. Love some of the ideas mentioned in the comments.
My friend would like a vegan option. 😉
Carmen says
Are the net carbs 4.5? Total carbs are 10 and fiber is 5.5. thank you.
Libby www.ditchthecarbs.com says
Yes, that is correct.
Carmen says
Just a question please. There are 10 grams of carbs and 5.5 grams of fiber, shouldn’t the net carbs be 4.5 and not 5? Thank you in advance. Looks really good and will make this today with blueberries.
Libby www.ditchthecarbs.com says
Yes, the net carbs are 4.5g. I think I only mentioned 5 in the introduction to the recipe as I don’t generally use decimal points. So in fact, these are lower in carbs than stated – bonus!!!
Kiefer says
Love this, gonna make it for Valentines dessert. Will go great with 1 glass of champagne.
Thank you for a recipe that doesnt require microwave! We try to avoid using ours and when it goes we are thinking of not replacing it. Maybe an infrared oven instead.
Mo says
Love, love, love this! Even my sugar loving family loves it. It was a bit too much cake for me, so This time I doubled the recipe and made six cupcakes. They were just right.
Ele bay says
STOP IT RIGHT NOW!!! This is SO DELICIOUS!! I was craving dessert and once I seen the words cream cheese, I marched my butt right over to the kitchen to make it! Seriously, the best! THANK YOU!
Jan says
To the suggested amount of sweetener, I added 1 packet of Equal because I like my cake sweeter. Then did 1 egg yolk instead of the whole egg because I heard it would make the cake texture better. I replaced the missing egg white with 2 TB heavy cream. Then I added 1/4 tsp. cinnamon (more to taste) to make a cinnamon cake.
It came out absolutely great and with a much better texture than the mug cakes I’ve made with whole eggs. Because I was making 2 mug cakes, I just doubled all the ingredients and used a hand mixer to make sure the batter was nice and smooth. Each mug took the suggested time of 1 minute and 20 seconds in the micro.
Whip some heavy cream to stiff, add 1 tsp. of vanilla and 1-2 packets Equal. Top the warm cake with the whipped cream…..OMG, I actually (for the first time) felt that I had eaten a real dessert. I’m going to use the same recipe and try some lemon extract instead of the cinnamon.
Rebecca says
So i had already pretty much met my carb intake for the day, but i decided to do this recipe for a sweet treat. I ommitted the berries and added cinnamon and another half tablespoon of erythritol, making a cinnamon mug cake…SOOOOO GOOD AND DELICIOUS!!!
Carol says
My husband is indulging me by joining me in a Keto diet. We have been doing ok for a few weeks now, and while he misses bread and potatoes, I long for sweets. I’ve tried to tame the beast with berries & sweetened whipped cream (Erythritol, Stevia or Allulose) or these little coconut almond chocolate “bites” I found at Costco – nothing has scratched my itch…Until now! Thank you for an awesome recipe that has so many possible iterations…I made mine as written (fresh vs frozen berries) and for my husband’s – along with a few fresh raspberries, I added about 6g of Ghiradelli 100% cacao unsweetened baking chocolate chunked. He absolutely loved it. He really likes dark bitter chocolate and this was a winner!
Kapu says
Best healthified cake ever!!!!! Taste like real yellow cake.
Jennifer says
Just love this recipe. I changed it up a bit and added PB2 and lilly’s chocolate chips and it turned out so good! Very good base recipe to do different things with ut.
Bazia says
Can this be modified to not use a microwave. We don’t own one.
Libby www.ditchthecarbs.com says
Yes, instructions are in the recipe notes 🙂
Ciclo de Carboidratos says
Wow that’s delicious
Judy says
This was absolutely delicious !! I used coconut cream MCT oil in place of the butter and 1/2 teaspoon of vanilla and 1/2 teaspoon of almond Top it with whip cream and you’d swear it was from a bakery. Thank you so much
Judy
Denise says
Wow, this really hit the spot!! One mug cake is very, very filling. The most successful mug cake I have made. Now I want to try it out as muffins in the oven as I prefer not to use the microwave if I can help it these days.
claire says
without the raspberries is it 3g carbs per serve?
Libby www.ditchthecarbs.com says
Yes, the raspberries are approx 1.5g carbs in the mug cake. One reader omitted them and added sugar-free choc chips or cacao nibs for lower carb version and a bit of added crunch.
Shimmy says
Tried this recipe for the first time & I love it! I did sub the fruit for a few bits of 90%chocolate & 1 drop vanilla stevia though. Amazing!!
I’ve tried many many different mug cake recipes and this is The Best.
Don’t suppose there’s a chocolate mug cake variation I missed on your site?
Libby www.ditchthecarbs.com says
YES!!! Here is the link to go to the chocolate mug cake recipe – yummmm. I love your idea of the choc chips. Cacao nibs would be yummy too.
elizabeth says
Omg! I used blueberries (what I had on hand) and had to nuke it a little longer because I had a large egg. Drizzled with Lankato Maple Syrup. So tasty!!
Carolyn says
Do you use a 15 or 20 ml tbsp ? I’m in Australia, where the standard is 20 ml, but you can buy both sizes
Libby www.ditchthecarbs.com says
I use a 15ml tbsp in all of my recipes 🙂
Brianna Nailling says
If you forget the vanilla like I did it tastes pretty close to sweet cornbread!
Sarah Springer says
Have you calculated how much you need of each of the ingredients for a larger cake?
Libby www.ditchthecarbs.com says
With each recipe, you can simply dial up how many servings you would like, and the quantity of each ingredient magically calculates for you. Yay – throw away your calculators!
Jenny Gilmore. says
Libby this is a gem recipe..
Looks so elegant when served..
My go to dessert..?
Marina says
I just made this mug cake with lacanto monkfruit sweetener and fresh raspberries… So delicious!!
Jane says
Can you use almond flour instead of coconut flour? I find coconut flour grainy and “dry”
Libby www.ditchthecarbs.com says
I’m afraid coconut flour and almond flour are not interchangeable. You may wish to read this article that explains how to use low-carb flours. I’ll try and develop an almond flour mug cake soon for you 🙂
Angela L. Hill says
I used almond flour because I’m a newbie and it was the first Keto flour I purchased and my family was eating real chocolate chip cookies straight from the oven. I was so close to caving in and eating them. I googled this recipe and it was AMAZING!! I followed it to the T except almond instead of coconut. Came out so YUMMY I ate it slowly with Whipped cream. Thank you for saving me from eating the other cookies!
Libby www.ditchthecarbs.com says
YIPEEEEEE!!! I’m thrilled my recipe saved you from a cake emergency 🙂
Olga says
I usually make mugcakes with flaxseed, but you can also use almond meal instead. You need 4 tablespoons, 1/2 teaspoon bakingpowder, 1 egg, 1 tablespoon créme fraîche or cram cheese and sweetner and other flavours you like. I often use 1 teaspoon cinnamon or coffeepowder. Mix it all in a mug, first thedry ingredients, than add the wet. Stir and in microwave for 2 minutes. You can find other flavours and recepis searching for muffin in a minute or mug cake. My breakfast on workdays.
Rhonda says
Did you find those individual little packets of cream cheese
Kaylene says
Yum!
I was sitting here dying a little inside as I had nothing sweet in the house…..then I remembered coming across this…..jumped up…couple of minutes later I’m eating this topped with cream and oh so satisfied !
Thank you so much for little saving moments like these!
Libby www.ditchthecarbs.com says
Ha ha, I love my recipes coming to the rescue in a sweet craving emergency!