If you’ve been craving something sweet and warm on keto, this salted caramel mug cake is about to make your day.
It’s a single-serving cake you make right in a mug, and it has a gooey caramel center that oozes out when you dig in. Honestly, it’s hard to believe something this good is low carb.
The whole thing takes just a few minutes to put together, and you microwave it instead of turning on the oven. Perfect for when that late-night sweet tooth shows up.
It’s completely keto friendly, so you can enjoy a real dessert without worrying about going over your carbs for the day.
If you’ve been missing caramel desserts since starting keto, this one is going to feel like a treat you shouldn’t be allowed to have. But you totally can.
Why You’ll Love This Recipe
Gooey Caramel Center – That hidden melted caramel pocket in the middle makes every bite feel like a fancy dessert from a bakery.
Ready in Minutes – From start to finish you can have a warm cake in your hands in under two minutes of actual cooking time.
Sweet and Salty Perfection – The flaky sea salt on top paired with the caramel gives you that addictive sweet-salty combo that is hard to resist.
Recipe Ingredients
For the Caramel Pocket
- 1 tbsp Sugar-Free Caramel Sauce
For the Cake
- 3 tbsp Almond Flour
- 1 tbsp Coconut Flour
- 2 tbsp Golden Brown Sugar Substitute
- 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 Topping
- 1 tbsp Sugar-Free Caramel Sauce
- 1 tbsp Whipped Cream
- Flaky Sea Salt
How To Make
Step 1
Place the tablespoon of sugar-free caramel sauce in a small silicone mold or on a piece of parchment paper and freeze for at least 20 minutes until it firms up into a solid disc or nugget.
Step 2
In a microwave-safe mug (at least 12 oz), whisk together the almond flour, coconut flour, brown sugar substitute, baking powder, and salt until evenly combined.
Step 3
Add the egg, melted butter, heavy cream, and vanilla extract. Stir well until the batter is smooth and uniform with no dry spots.
Step 4
Spoon half the batter into the mug, place the frozen caramel piece right in the center, then cover completely with the remaining batter so the caramel is hidden inside.
Step 5
Microwave on high for 70 to 80 seconds, until the cake looks set around the edges. The center should still feel slightly soft, which means the caramel pocket inside is perfectly gooey.
Step 6
Let the mug cake rest for 30 seconds. Top with a drizzle of sugar-free caramel sauce, a dollop of whipped cream, and a generous pinch of flaky sea salt. Dig in immediately so you hit that warm, oozy caramel center.
Tips
Freeze the Caramel Long Enough
The frozen caramel disc is what gives you that gooey pocket in the center, so it needs to be fully solid before it goes into the batter. If it’s still soft, it will just dissolve into the cake while it microwaves and you won’t get that melty surprise in the middle.
20 minutes is the minimum, but 30 to 40 minutes works even better. A silicone candy mold gives you a nice round shape that sits perfectly in the center of the mug.
If you don’t have a silicone mold, just drop a tablespoon of caramel onto parchment paper and shape it into a small flat disc with the back of a spoon before freezing.
Use a Big Enough Mug
This cake rises a lot while it microwaves, so you need a mug that’s at least 12 oz. If you use a smaller one, the batter will overflow and make a mess inside your microwave.
A wider mug is better than a tall narrow one. A wider shape lets the microwave cook the batter more evenly, so you don’t end up with rubbery edges and a raw center.
Make Sure the Butter Is Melted but Not Hot
The melted butter needs to be warm, not hot. If you pour hot butter into the batter with the egg in it, you’ll start cooking the egg before the cake even goes in the microwave. That gives the cake a weird scrambled texture in spots.
Melt the butter and then let it sit for a minute or two before adding it to the dry ingredients. It should be liquid but comfortable to touch.
More Recipes
- Keto 90-Second Chocolate Mug Cake
- Keto Funfetti Mug Cake
- Keto Salted Caramel Brownie Cheesecake
- Keto Salted Caramel Stuffed Chocolate Cookies
- Low Carb Salted Caramel Fudge
Frequently Asked Questions
Can I bake this in the oven instead of the microwave?
Yes, you can bake it in a small oven-safe ramekin at 350°F for about 12 to 15 minutes. Just keep an eye on it and pull it out when the edges look set but the center still has a slight jiggle to it.
The microwave version is faster and gives you that instant gooey center, but the oven version works great if you prefer a slightly more even texture on the outside.
Keto Salted Caramel Mug Cake
Ingredients
Equipment
Method
- Place the tablespoon of sugar-free caramel sauce in a small silicone mold or on a piece of parchment paper and freeze for at least 20 minutes until it firms up into a solid disc or nugget.
- In a microwave-safe mug (at least 12 oz), whisk together the almond flour, coconut flour, brown sugar substitute, baking powder, and salt until evenly combined.
- Add the egg, melted butter, heavy cream, and vanilla extract. Stir well until the batter is smooth and uniform with no dry spots.
- Spoon half the batter into the mug, place the frozen caramel piece right in the center, then cover completely with the remaining batter so the caramel is hidden inside.
- Microwave on high for 70 to 80 seconds, until the cake looks set around the edges. The center should still feel slightly soft, which means the caramel pocket inside is perfectly gooey.
- Let the mug cake rest for 30 seconds. Top with a drizzle of sugar-free caramel sauce, a dollop of whipped cream, and a generous pinch of flaky sea salt. Dig in immediately so you hit that warm, oozy caramel center.