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chai spice

mug cake


Adapted from:


*RECIPE EDIT: the written recipe below is correct, please ignore the measurements for coconut flour and nut mylk shown in the video!


ServinSize: 1/2 a large mug cake

Yield: 2 servings



  • tbsp. (53g) powdered erythritol or xylitol (you could sub half of this out for a few drops of liquid stevia)

  • 1 large (55g) egg

  • tbsp. (14g) butter // OR other fat

  • tbsp. (30ml) nut mylk // OR other low-carb mylk (or water)

  • 1/4 tsp. baking powder

  • 4 tbsp. (25g) almond flour // OR other nut flour

  • 2 tsp. (5g) coconut flour // OR 1/2 tsp. psyllium husk powder // OR 2 tsp. oat fiber

  • (optional) 1/4 tsp. xanthan gum / OR 1/2 tsp. guar gum

  • 1 tsp. pumpkin pie spice mix // OR  1/2 tsp. cinnamon + 1/4 tsp. ground ginger + 1/4 tsp. ground clove

  • 1/4 tsp. ground cardamom

  • 1/8 tsp. salt (omit if using salted butter)

  • (optional) 1/4 tsp. (<2ml) vanilla extract




1. Place the butter in a large mug and microwave it for 20 to 30 seconds until melted.


2. Whisk in the mylk, egg, vanilla, salt, and erythritol.


3. Add the nut flour, coconut flour, xanthan gum, baking powder, and spices. Beat the batter until smooth.


4. Microwave for 1-2 minutes until risen and springy when poked in the middle. DO NOT over-cook, or it will be very dry. Start with 1 minute, check, then add time if not cooked enough.



IMPORTANT: when microwaving mug cakes, never fill your mug/cup more than halfway full! This may mean using a larger mug than you think necessary.








Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.



Full-Carb Chai Spice Mug Cake (1 serving):             kcal 331 / Carbs 40g / Sugars 26g / Fat 16g / Protein 9g                                               


TPH Keto Chai Spice Mug Cake (1 serving):          kcal 198 / Net Carbs 2g / Sugars 0g / Fat 19g / Protein 9g




  • YouTube
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