This may be the best keto chai spice mug cake out there! It’s moist, light and airy, and bursts with chai flavor.

We truly believe this is the best keto chai spice mug cake recipe out there. It’s moist, light and airy, and is full of chai spice flavor. Even if you’re not a chai fan, we think you’ll love it (yes, it's better than a chai latte!).

For chai spice flavor, this recipe uses a combination of pumpkin pie spice and ground cardamom. It’s because the spices in pumpkin pie spice are similar to the spices used in chai, with the exception of cardamom (which is why we add it).

Typical chai spices include ground cinnamon, ground ginger, ground allspice, ground cloves, ground nutmeg, PLUS ground cardamom. Typical pumpkin pie spices include ground cinnamon, ground ginger, ground allspice, ground cloves, and ground nutmeg. The amount of spices used in each blend may differ, but the flavor is pretty similar.

Although mug cakes may not be as perfect as bake-in-the-oven cakes, we'd say they're the second best thing. Because when you're looking for a dessert that is delicious and quick to make, then a mug cake will satisfy your sweet tooth! I mean, how can you beat a few minutes?!

Ingredients You'll Need

Almond flour: Be sure to use blanched, super-fine almond flour in this recipe. We do not use coconut flour since it dries the cake.

Swerve Granular: We use Swerve Sweetener (granular) in this mug cake, but you could use Monk Fruit Sweetener or allulose. If you use allulose, you'll need to slightly increase the amount of sweetener since it's not as sweet.

Egg: Just one full egg, beaten.

Butter: Butter is the perfect fat in this recipe.

Pumpkin pie spice: Pumpkin pie spice is a shortcut ingredient since the spices in pumpkin pie spice are similar to the spices used in chai, with the exception of cardamom (which is why we add it).

Ground cardamom: Yes, ground cardamom is a must!

Baking powder: Baking powder helps the cake rise. We don't recommend swapping it with baking soda.

Vanilla extract: Extract helps enhance the flavor so don't skip!

Step-by-Step Instructions

STEP 1: In a large, 12-ounce mug or small bowl, add almond flour, sweetener, pumpkin pie spice, ground cardamom, and baking powder. Whisk together until well combined.

STEP 2: Add melted butter, then well-beaten egg, and vanilla extract. Stir again until thoroughly combined.

STEP 3: Microwave on high for 60 seconds and check if done (note: in our microwave it takes 1 minute and 15 seconds). If it is completely wet (as opposed to slightly wet in the center), then microwave in 15-second increments until done. It will be slightly wet in center and sticky in middle when done. Be careful not to overcook.

STEP 4: If desired, top with sugar-free whipped cream or keto ice cream. Or, you may simply eat as is.

Expert Tips for Mug Cakes

Even through keto mug cakes are quick and easy to make, it’s important to follow a few tips for best results!

• Use a large, 12-ounce mug for the cake. If you do not have a large mug, use a mason jar or small microwavable bowl. When heating, the cake will rise AND MAY OVERFLOW if the container isn’t large enough.
• Do not fill the mug more than half full or it may overflow.
• To make, add dry ingredients first (stir well to combine!). Then, add melted butter, one egg (well beaten) and vanilla, and stir well again.
• Microwave for 60 seconds, then check if done. If not done, heat in 15-second segments until done. Our mug cake is usually done in 1 minute and 15 seconds.
• When done, the cake will look slightly wet in the center. If it’s still completely wet, then return to microwave for 15 seconds longer.
• When you remove the mug cake from the microwave, it is normal for it to deflate.
• Mug cakes are best to eat when still a little warm, but not just right-out-of-the-microwave hot.

More Keto Mug Recipes

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

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