Keto Funfetti Mug Cake

This Keto Funfetti Mug Cake was inspired by my full size Keto Funfetti Birthday Cake and it was requested by a lovely individual in one of the keto groups I am a part of on Facebook. 🙂

I'm so happy she suggested this as it turned out great! Super soft and delicious and easy to make in a hurry! It literally only takes one minute in the microwave!

It also looks really cute with the sprinkles and topping.

Whether you add low carb ice cream, homemade whip cream or my keto cream cheese frosting is totally up to you!

Now I must say before I continue with this recipe.. can we all have a moment of silence for the cake in this photo?

Sadly after placing it in the fridge post-photoshoot, I excitedly awaited eating it for dessert after dinner.  But later that day, I came upstairs to find the ramekin it had been in, in the sink.

No it had not been eaten.

It had been completely tossed in the garbage. My Dad had decided it was a good day for cleaning out the fridge. In his defence he said it looked like “leftovers” in a bowl.

Let's just say I didn't quite agree. So anyways, since I only got one lasting bite of this yummy cake, I hope you enjoy it fully for me. That is all. LOL.

Ingredients in Keto Funfetti Birthday Cake

• Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.
• Powdered Monkfruit Erythritol Sweetener  –   I use the SoNourished brand for both granular and powdered sweetener and love it! The powdered is the best option for no-bake goods and desserts where you want a very smooth final product. I also used the powdered in this recipe because it works great in baked goods but ALSO creates perfect frosting every time! **UPDATE** lately I’ve switched over to THIS brand of powdered sweetener because of trouble ordering the first one so you can order whichever is easier for you!
• Xanthan Gum – This is used to create a batter more similar to that of white flour. It helps give keto baked goods a chewier dough-like texture.
• Rainbow Sprinkles – Stoka makes fantastic sugar free sprinkles you can purchase to bake with. I personally used regular sprinkles in this cake as I typically don’t eat a large portion of my baking goods and it was made for friends but Stoka spinkles are a great option 🙂

Tips For Making Keto Funfetti Mug Cake

• If you want your cake to come out cleaner/prettier looking, your can make it in a separate bowl then grease a mug or ramekin and use a spatula to neatly pour the batter in.
• I have yet to try it but I think this cake would also be great in the oven! Give it a shot by baking it at 350* for 10min or until a toothpick comes out relatively clean.
• This cake goes great with all kinds of toppings so feel free to get creative.
• You can lower the calories of this cake by adding 1 tbsp almond milk instead of heavy cream if you'd like and/or 1 egg white instead of the egg yolk!

 

Tools I used to Make Keto Funfetti Mug Cake

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!

 

Keto Funfetti Mug Cake

Serves: 1

Cake

• 2 tbsp almond flour, 16g
• 1 tbsp coconut flour, 7g
• 2 tbsp powdered monkfruit/erythritol sweetener, 15g
• 1/4 tsp baking powder
• 1/8 tsp xanthan gum, optional
• 1 tbsp + 1 tsp salted butter, softened, 20g
• 1 egg yolk
• 1 tbsp heavy cream, 15g
• 1/4 tsp vanilla extract
• 1/8 tsp almond extract
• sprinkles, optional, I buy the sugar-free Stoka rainbow sprinkles, 53g

Frosting (OPTIONAL) This is also great with low carb ice cream or homemade whip cream

• 1/2 tbsp salted butter, softened, 7g
• 1/2 tbsp cream cheese, softened, 7g
• 2 tbsp powdered monkfruit/erythritol sweetener
• 1/8 tsp vanilla extract
• 1 tsp light cream or milk to thin it out slightly (heavy can cause it to thicken more)
• sprinkles for decoration, optional

Directions:

1. In a small greased/oiled bowl or mug, whisk together your dry ingredients above.
2. Next add your butter, egg yolk, heavy cream and extracts. Mix well until a thick batter forms. Add your sprinkles.
3. Smooth out the top as best as you can and microwave for 1min. (Depending on your microwave it will take more or less time, start on the lower end with 45s if your microwave tends to bake hot, if your microwave works slow like mine then you may need 1min 15s total).
4. Whisk together the frosting ingredients above and top your Keto Funfetti Mug Cake OR top the warm cake with ice cream and/or homemade whip cream. Enjoy immediately!

Alternatively you can place this in the fridge to cool and eat it later. I also enjoy it chilled!

Nutrition for cake: 347 calories | 49.5g fat | 4g NET carbs | 6.7g protein | 4g fibre

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