This serving-sized treat provides almost instant gratification. When you are not in the mood for heating your oven or doing laborious baking but want anyway to indulge in warm holiday flavors, this 90-Second Keto Gingerbread Mug Cake saves the situation!
With only 5 ingredients and mere minutes, this superb keto mug cake is easy to whip up whenever you are in need of a quick treat that doesn’t make your blood sugar jump or upset your stomach.
How to make this 90-Second Keto Gingerbread Mug Cake
Keto baking cannot get much easier! To make this mug cake, just mix dry ingredients, add one egg, mix again and bake in the microwave oven until just done. That’s it!
Needless to say, don’t overbake your cake but bake it until just done. If you overbake it, it simply turns out unpalatably dry.
You can even leave the cake slightly raw for the most succulent result. Be sure to adjust the baking time according to your microwave oven.
Yes, it really is as simple as that. So, let’s take a look at how to prepare this marvelous keto mug cake:
Take a microwave-safe cup or mug. Add 4 tablespoons of super-fine almond flour…
…1—2 tablespoons Sukrin Gold (check the Tips for Variations section for alternatives)…
…1 teaspoon Authentic Finnish Gingerbread Spice Mix (or your favorite gingerbread spice mix)…
…and 1/2 teaspoon aluminum-free baking powder.
Stir until well combined.
Add one organic free-range egg.
Mix until smooth batter forms.
Bake in the microwave oven on high for 90 seconds, or until just done. Don’t overbake!
By the way, your microwave oven is creating a good amount of electromagnetic radiation (electric and magnetic fields = EMFs), so you might want to keep some distance to your machine while nuking. Radiation decreases rapidly with distance. And, the radiation stops completely the second your microwave stops.
Remove your cake from the microwave oven.
Decorate as you wish.
How I came up with this easy keto mug cake recipe
For quite some time, I have planned to make a gingerbread-flavored mug cake for the holidays. Actually, I’ve done those kinds of mug cakes before while developing my Authentic Finnish Gingerbread Spice Mix. However, those cakes were made just for tasting how my gingerbread spice experiments behave in baked goods, they didn’t aim at the ultimate keto mug cake experience.
Now, I wanted to make a proper gingerbread mug cake recipe. I had written down just hastily the mug cake recipe I used for testing my Authentic Finnish Gingerbread Spice Mix, so I had to start almost from scratch.
I was after a fluffy and flavorful result. It meant that my cake wouldn’t contain any added fat or liquid as those reduce fluffiness. Instead, I decided to add baking powder to make the cake rise properly and increase the fluffiness.
At first, I thought of using coconut flour as the base, but then I realized the cake might turn too dense. For a really fluffy cake, almond flour was the best choice.
As a sweetener, I decided to use my favorite brown sugar substitute, Sukrin Gold. It really is a perfect match with warm and spicy flavors, complementing them and lending a slight caramel note that perfects my gingerbread mug cake, I contemplated.
Naturally, my mug cake needed an egg to bind the ingredients. Oh yes, and for the gingerbread spice, I was obviously going to use my Authentic Finnish Gingerbread Spice Mix that I had already made a big batch for my Christmas-time baking.
So, now I had all ingredients, and after pondering the measures, I was ready to conduct my first experiment.
The first experiment actually turned out almost perfect! Even though my mug cake had no added oil or butter it was succulent. The baking powder made the cake rise properly, and the result was as fluffy as I had hoped! Moreover, Sukrin Gold was the perfect sweetener for my keto gingerbread mug cake, and it also added up to the succulent result — in addition to the mouth-watering caramel note. And naturally, the Authentic Finnish Gingerbread Spice Mix perfected the experience. So simple, yet so incredibly delicious!
The only thing that I had to fine-tune was the amount of sweetener. I had used 2 tablespoons, which made the cake a tad too sweet to my taste. After using just 1 tablespoon, the sweetness was more to my liking. However, 1 1/2 tablespoons of Sukrin Gold provided just the perfect sweetness to my tastebuds. Feel free to experiment with the ideal measure for your tastebuds!
Here’s the recipe for you to enjoy:
- 4 tablespoons super-fine almond flour
- 1—2 tablespoons Sukrin Gold
- 1 teaspoon Authentic Finnish Gingerbread Spice Mix
- 1/2 teaspoon aluminum-free baking powder
- 1 organic free-range egg
- Combine the dry ingredients in a microwave-safe cup. Mix well with a spoon.
- Add the egg and mix with a spoon until smooth batter forms.
- Microwave on high for 90 seconds, or until just done. Adjust the total baking time according to your microwave oven. Don't overbake!
- Let cool slightly and serve warm.
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|In total (makes 1 serving)
Tips for variations
If you don’t have a microwave oven or are not willing to use one, you can certainly make this mug cake in a conventional oven — or even in an air fryer. In fact, if you use a conventional oven, you can make a bigger batch of these cakes and freeze them (without the mug) for later use. When you need a quick treat, just take a cake from the freezer and let it defrost at room temperature, or for quicker defrosting, heat it carefully in a skillet under a lid. You can slice the cake for even quicker heating.
The flavor of this cake is easy to vary: just replace the gingerbread spice with an appropriate amount of any other warm spice you prefer. You can use plain ginger, Ceylon cinnamon, allspice, cardamom, nutmeg, cloves, mace, or even a pinch of black pepper. Or, how about apple pie spice or pumpkin pie spice for an autumnal note?
If you cannot find Sukrin Gold, you can use another natural keto-friendly sweetener. If you are after caramel flavor, use caramel-flavored monk fruit drops. If you want to amp up the cinnamon flavor, use cinnamon-flavored stevia drops. You can certainly experiment with other flavored sweeteners.
From unflavored sweeteners, powdered erythritol or allulose are the best options. Another good brown sugar substitute is Brown Swerve.
If you cannot use almond flour, for example, because of being allergic or avoiding oxalates, replace the almond flour with 1 tablespoon of coconut flour. You need much less coconut flour than almond flour for your keto baked goods.
If you want some extra decadence to your cake, add 1 teaspoon of rum. In addition, you can add one drop (not more!) of orange essential oil, or 1 teaspoon of freshly grated orange peel from organic orange (only the orange-colored part).
Chocolate chips perfect any baked goods, so feel free to mix 1 tablespoon of dark chocolate chips or decent sugar-free chocolate chips in your cake batter.
It was yet another busy week, but this weekend is more relaxing. We had our Ketokamu Christmas party on Thursday, and I was baking a lot for that. For example, I baked two different types of keto bread (The Finnish Archipelago Bread that was featured in my last week’s blog post, as well as a keto version of Finnish Christmas Bread.)
In addition, I had baked a classic Finnish cake: Austrian Cinnamon Cake (the recipe of which is also here on my blog)…
…and a keto cheesecake with mulled wine flavor.
Here are all my offerings (— except mousse made from fish roe which is still in the fridge at this point):
We certainly had fun, even though we took lots of photos and videos for marketing and our online presence.
Currently, I’m in a cozy cottage in beautiful Kustavi, located on the west coast of Finland. It’s really calm here, and the snowy nature is beautiful. Fresh air is so purifying and pleasant to breathe.