A mug cake is one of the best things you can make when a dessert craving hits out of nowhere. No oven, no baking pans, no waiting around. Just a mug and a microwave.
This keto cookies and cream mug cake takes that convenience and adds one of the best flavor combos ever. You get a warm, fluffy vanilla cake loaded with dark chocolate cookie crumble pieces throughout.
Then you top it all off with sweetened whipped cream and extra cookie crumble. The contrast between the warm cake, cool cream, and crunchy cookie bits is really something special.
Best of all, it’s completely low carb and keto friendly. You’re using almond flour, coconut flour, and erythritol instead of the usual high carb ingredients, so it fits right into your daily macros.
It comes together in about five minutes from start to finish. I’ll show you exactly how to make it below.
Why You’ll Love This Recipe
Ready in Under 5 Minutes – This mug cake goes from mixing bowl to your hands in about 5 minutes which is perfect for crushing a sweet craving fast.
Tastes Like a Cookies and Cream Dessert – The dark cocoa cookie crumble mixed into the vanilla cake gives you that classic cookies and cream flavor without any guilt.
Amazing Texture Contrast – You get crunchy cookie bits and cool whipped cream on top of a warm soft cake in every single bite.
Recipe Ingredients
For the Cookie Crumble
- 1 tbsp Almond Flour
- 1 tsp Unsweetened Cocoa Powder
- 1 tsp Melted Butter
- 1 tsp Powdered Erythritol
- Pinch of Salt
For the Vanilla Cake
- 3 tbsp Almond Flour
- 1 tbsp Coconut Flour
- 2 tbsp Granulated Erythritol
- 1/2 tsp Baking Powder
- 1 Large Egg
- 2 tbsp Melted Butter
- 1 tbsp Heavy Cream
- 1 tsp Vanilla Extract
- Pinch of Salt
For the Cream Topping
- 2 tbsp Whipped Cream
- 1 tsp Powdered Erythritol
How To Make
Step 1
Make the cookie crumble by mixing together the almond flour, cocoa powder, melted butter, powdered erythritol, and pinch of salt in a small bowl until it forms dark, clumpy crumbs. Break apart any large clumps so you have pieces roughly the size of small cookie chunks.
Step 2
In a microwave-safe mug (at least 12 oz), whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt for the vanilla cake base.
Step 3
Add the egg, melted butter, heavy cream, and vanilla extract. Stir until the batter is smooth. Reserve about one third of the cookie crumble for topping, then fold the rest into the batter so the dark cookie pieces are scattered throughout the white vanilla cake.
Step 4
Microwave on high for 60 to 70 seconds, until the cake is set and puffed but still tender in the center.
Step 5
Top the warm cake with the sweetened whipped cream and scatter the reserved cookie crumble pieces on top. The contrast of the cool cream, crunchy dark cookie bits, and warm vanilla cake is what makes this one unforgettable.
Tips
Use a Big Enough Mug
A 12 oz mug is the minimum here, but if you have a 14 or 16 oz mug, use that instead. The cake puffs up a lot in the microwave and if your mug is too small it will overflow and make a mess.
A wider mug also works better than a tall narrow one. It lets the microwave cook the batter more evenly so you don’t end up with a dry top and a raw center.
Get the Cookie Crumble Texture Right
When you mix the cookie crumble, you want it to look like damp, dark sand that clumps together when you press it. If it feels too dry and powdery, add just a tiny bit more melted butter – like half a teaspoon.
Break the clumps into pieces roughly the size of chocolate chips. If they’re too big, they’ll sink to the bottom of the batter. If they’re too fine, they’ll just dissolve into the cake and you won’t get that cookies and cream look or texture.
Whisk the Dry Ingredients First
Coconut flour is notorious for clumping, and so is cocoa powder. If you just dump everything together with the wet ingredients, you’ll get little pockets of dry coconut flour in your cake that taste chalky and gritty.
Take 15 seconds to whisk the dry ingredients together in the mug before adding the egg and butter. It makes a real difference in how smooth the final batter turns out.
More Recipes
- Keto 90-Second Chocolate Mug Cake
- Keto Funfetti Mug Cake
- Keto Cookies & Cream Cheesecake Bites
- Low Carb Red Velvet Mug Cake
- Keto Chocolate Lava Cookie Cups
Frequently Asked Questions
Can I bake this in the oven instead of using the microwave?
Yes, you can bake it in a small oven-safe ramekin at 350°F (175°C) for about 12 to 15 minutes, or until the top is set but the center still feels slightly soft. Just keep an eye on it since oven temperatures vary and you don’t want it to dry out.
The microwave version is faster and gives you that gooey, tender center more easily, but the oven method works great if you prefer a slightly more structured cake with lightly golden edges.
Keto Cookies & Cream Mug Cake
Ingredients
Method
- Make the cookie crumble by mixing together the almond flour, cocoa powder, melted butter, powdered erythritol, and pinch of salt in a small bowl until it forms dark, clumpy crumbs. Break apart any large clumps so you have pieces roughly the size of small cookie chunks.
- In a microwave-safe mug (at least 12 oz), whisk together the almond flour, coconut flour, granulated erythritol, baking powder, and salt for the vanilla cake base.
- Add the egg, melted butter, heavy cream, and vanilla extract. Stir until the batter is smooth. Reserve about one third of the cookie crumble for topping, then fold the rest into the batter so the dark cookie pieces are scattered throughout the white vanilla cake.
- Microwave on high for 60 to 70 seconds, until the cake is set and puffed but still tender in the center.
- Top the warm cake with the sweetened whipped cream and scatter the reserved cookie crumble pieces on top. The contrast of the cool cream, crunchy dark cookie bits, and warm vanilla cake is what makes this one unforgettable.