Cranberry low-carb mug cake allows you to enjoy holiday flavors with less guilt. If you’re planning to stay keto over the holidays, add this cranberry mug cake to your meal plan.
Coming in at just 6.3g net carbs for the cranberry sauce, cake, and glaze, this keto cranberry mug cake is a delicious alternative to holiday sweets and desserts.
Low-Carb Cranberry Cake in a Mug
No one wants to miss out on the flavors of the holiday season. With so many delicious desserts available around this time of year, there’s no need to deprive yourself.
It’s a good time to load up your recipe box with low-carb alternatives to your favorite winter desserts. If cranberry cake is on your Christmas dessert list, try this mug cake for a portion-controlled and low-carb treat.
Make this easy cranberry cake recipe to add a little holiday flair to your menu. This recipe is also like a cranberry coffee cake. Since the cake isn’t loaded with sugar, it’s the perfect breakfast mug cake, as well.
Whip up this low-carb cranberry mug cake for one in about 5 minutes using many keto staple ingredients that you most likely have on hand.
Keto Cranberry Mug Cake Ingredients
(Exact measurements are in the recipe card below)
For cranberry sauce:
- Cranberries, fresh or frozen
- Erythritol, powdered or granular
For mug cake:
- Almond flour
- Coconut flour
- Baking powder
- Erythritol, granular
- Melted butter or melted coconut oil
- Low-carb milk of choice (I suggest unsweetened Milkadamia)
- Egg
- Vanilla extract
For glaze:
- Erythritol, powdered
- Water or milk
Keto Cranberry Mug Cake Directions
In a microwave-safe mug, mix together the cranberries and erythritol.
Microwave for one minute. Remove the cranberry mixture from the mug and set aside. Rinse out the mug.
Mix together the almond flour, coconut flour, baking powder, and erythritol with a fork.
Add the melted butter, beaten egg, milk, and vanilla. Stir until well combined.
Add a Tablespoon of the cranberry sauce and gently fold into the batter.
Microwave for one minute or until the top is cooked through and a toothpick inserted in the center comes out clean.
Mix together the powdered erythritol and water to create a glaze and drizzle over the top of the mug cake.
Top with the remaining cranberry sauce, juice, and sprinkle with additional erythritol if desired. Serve warm.
Frequently Asked Questions
Should I use cooking spray in the mug?
The butter in this cranberry mug cake recipe works well enough to skip the cooking spray. The cake pulls away nicely from the mug.
What size mugs do you use?
The mugs pictured are 8 ounce tea cups. However, this is strictly because they look nice in pictures. You can use whatever size mug you have as long as it’s microwave-safe.
Can I use frozen cranberries?
Yes, you can use frozen cranberries in this mug cake recipe. Frozen cranberries will create liquid as they cook in the microwave. No need to drain it, though, as it makes a tasty syrup to add to the top at the end.
What kind of low-carb milk to use?
I like unsweetened Milkadamia macadamia milk. You can use almond milk, coconut milk, or heavy cream, as well.
Keto Cranberry Mug Cake Recipe
Enjoy holiday flavors with this low-carb cranberry mug cake.
Net carbs for cake, sauce, and glaze: 6.3g
Ingredients
Cranberry Sauce
- 3 Tablespoons cranberries, fresh or frozen
- 1 Tablespoon erythritol, granular or powdered
Mug Cake
- 3 Tablespoons almond flour
- 1 Tablespoon coconut flour
- ½ teaspoon baking powder
- 1 Tablespoon erythritol, granular
- 1 Tablespoon melted butter or melted coconut oil
- 2 Tablespoons low-carb milk of choice
- 1 egg, beaten
- ½ teaspoon vanilla
Glaze
- 1 Tablespoon powdered erythritol
- 1 ½ teaspoons water or milk
Instructions
- In a microwave-safe mug, mix together the cranberries and erythritol. Microwave for one minute. Remove from mug and set aside. Rinse the mug.
- In the mug, mix together the almond flour, coconut flour, baking powder, and 1 Tablespoon erythritol with a fork.
- Add the melted butter, beaten egg, milk, and vanilla. Stir until well combined.
- Add 1 Tablespoon of the cranberry sauce and gently fold into the batter.
- Microwave for one minute or until the top is cooked through and a toothpick inserted in the center comes out clean.
- Mix together the powdered erythritol and water to create a glaze and drizzle over the top of the mug cake.
- Top with the remaining cranberry sauce and juice and sprinkle with additional erythritol if desired. Serve warm.
Notes
Nutrition facts calculated using Carb Manager and are not guaranteed to be 100% accurate.
Main nutrition facts include the cake using butter, sauce, and glaze mixed with water. Low-carb milk used is unsweetened macadamia milk.
Net carbs in cranberry sauce: 1.6
Net carbs in mug cake: 4.7
Net carbs in glaze using water: 0
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Nutrition Information:
Yield:
1Serving Size:
1 mug cakeAmount Per Serving: Calories: 351.6Total Fat: 28.9gCholesterol: 217mgCarbohydrates: 42.3gNet Carbohydrates: 6.3gFiber: 6gSugar: 3.4gSugar Alcohols: 30gProtein: 12.1g
More 5-Minute Desserts to Try:
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What’s your favorite holiday cake? Let me know if you try this low-carb cranberry mug cake.