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A mug cake topped with whipped cream sits on a white saucer, with pieces of rhubarb in the background and a green-striped napkin beside it.

Keto Rhubarb Mug Cake

A quick and easy keto rhubarb mug cake made with almond flour, cinnamon, and stewed rhubarb. This low-carb, single-serving dessert is fluffy, lightly spiced, and ready in minutes for a simple sugar-free treat.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Dessert
Cuisine gluten free, keto
Servings 1 serving
Calories 404 kcal

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Ingredients
 
 

  • 5 tablespoons almond flour
  • 2 tablespoons allulose or other low carb sweetener
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1 tablespoon oil or melted butter
  • 2 tablespoons stewed rhubarb cook ahed

Instructions
 

  • In a microwave-safe mug or ramekin add the egg and beat.
  • Add the oil and vanilla and stir.
  • Add the almond flour, sweetener, baking power and cinnamon. Mix into a batter.
  • Stir the stewed rhubarb into the batter. Swirl it through or place in the centre.
  • Cook in the microwave on high for 90 seconds to 2 minutes, depending on the strength of your microwave. The cake should be set in the center and spring back lightly when touched.
  • Allow the mug cake to cool for 1 to 2 minutes before enjoying.

Notes

Makes 1 serving.

Nutrition

Serving: 1servingCalories: 404kcalCarbohydrates: 10gProtein: 14gFat: 36gFiber: 5gNet Carbs: 5g

The information shown is an estimate provided by an online nutrition calculator.

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