This keto gingerbread mug cake is deliciously moist, well-spiced and takes just a few minutes to make. It's a quick and yummy treat to make during the holiday season!
Gingerbread cookies seem to get all the attention during the holidays. But, if you ask us, gingerbread cake is just as yummy, especially if you love moist, flavorful cakes.
This low-carb gingerbread mug cake is flavored with ground ginger, brown erythritol, cinnamon and blackstrap molasses. Molasses is key to a full-flavored gingerbread cake. We use just a small amount of blackstrap molasses (which is all you really need) to keep the carbs low.
As with most mug cakes, this recipe is straightforward and quick. To make, you simply melt the butter in the microwave, add the ingredients, mix until well combined, and pop in the microwave for about a minute and a half.
We recommend topping the cake with sugar-free whipped cream or vanilla ice-cream for an extra-special dessert.
Each serving of this keto gingerbread cake is just 4 grams of net carbs.
Key Ingredients
Just a few notes on key ingredients:
- Ground ginger: Gingerbread cake must include ginger! We use ¼ teaspoon of ground ginger, which is perfect for us. If you prefer a stronger ginger flavor, then you could use a half teaspoon.
- Blackstrap molasses: Blackstrap molasses is key for full-flavored, keto gingerbread cake. We use blackstrap molasses for its bold flavor and since it has the lowest sugar concentration of all molasses varieties. We use just ¼ teaspoon of blackstrap molasses, which adds less than 1 gram of net carbs. We don't recommend using light or plain molasses (the most common variety).
- Brown erythritol: Brown erythritol enhances the molasses flavor in this cake. We use Swerve Brown. However, if you don't have on hand, you can use plain erythritol.
- 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.
How to Make
STEP 1: In a large, 12-ounce mug or small bowl, heat butter on high in 30-second increments until completely melted.
STEP 2: While still warm, stir in the blackstrap molasses and brown erythritol until well combined.
STEP 3: Add the rest of the ingredients and mix thoroughly. Microwave on high for 1 minute and 15 seconds, then check if done. When done, the cake may be slightly wet and sticky in middle. If it is completely wet (as opposed to slightly wet in the center), then microwave in 15-second increments until done. This mug cake takes 1 minute and 30 seconds in our microwave.
STEP 4: If desired, top with sugar-free whipped cream or keto ice cream. Or, you may simply eat as is!
Expert Tips for the Best Mug Cake
Even through keto mug cakes are quick and easy to make, we recommend following these steps for the best results:
- Use a large, 12-ounce mug, small microwavable bowl or mason jar for making the mug cake. If you do not use a large enough mug, the cake will overflow while heating. We have best results when using a small bowl.
- First mix the warm, melted butter with the erythritol and molasses. This helps prevent them from settling on the bottom of the cake.
- Be sure all ingredients are thoroughly mixed before heating.
- When microwaving for the first time, we recommend keeping an eye on the cake to ensure it does not overflow. If the cake mixture begins to rise above the mug rim, then stop the microwave and wait for it to deflate. Then, finish heating.
- When done, the cake may look slightly wet in the center. If it’s still completely wet, then return to microwave for 15 seconds longer. Our mug cake typically takes 1 minute and 30 seconds to finish.
When you remove the mug cake from the microwave, it is normal for it to deflate. Mug cakes are best to eat while still warm, but not right-out-of-the-microwave hot.
Recipe FAQ
Molasses is high in carbs since it's produced from sugar cane or beet juice. Black strap molasses has the lowest sugar concentration of all molasses varieties. Light or plain molasses has the highest concentration and is the most common variety sold in stores in the United States. However, when used sparingly, blackstrap molasses can be included in low-carb recipes.
Blackstrap molasses adds a bold molasses flavor to recipes. Therefore, you typically use less of it (compared to lighter molasses) in recipes. Blackstrap molasses also has the lowest sugar concentration of all molasses varieties. In this recipe, we use just a ¼ teaspoon of blackstrap molasses, which adds less than 1 gram of net carbs. And unlike light molasses, blackstrap molasses contains several vitamins and minerals like iron, calcium, magnesium, vitamin B6, and selenium..
Blackstrap molasses is much thicker, darker and bolder in flavor than light molasses. Light molasses, the most common variety sold at stores in the United States, is lighter, sweeter and milder in flavor. Light molasses is also used to make cookies softer and bread crustier. Blackstrap and light molasses can not be used interchangeably in recipes.
More Holiday 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!
Keto Gingerbread Mug Cake
Ingredients
- 3 tablespoons Bob's Red Mill Super-Fine Almond Flour or other almond flour
- 2 tablespoon Swerve Brown or other brown erythritol
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ tablespoon butter
- 1 large egg beaten
- ¼ teaspoon blackstrap molasses
Instructions
- Prepare ingredients: In a large, 12-ounce mug or small bowl, heat butter on high in 30-second increments in the microwave until completely melted. While still warm, stir in the blackstrap molasses and brown erythritol until well combined. Add the rest of the ingredients and mix thoroughly.
- Heat and serve: Microwave on high for 1 minute and 15 seconds, then check if done. When done, the cake may be slightly wet and sticky in middle. If it is completely wet (as opposed to slightly wet in the center), then microwave in 15-second increments until done. This mug cake takes 1 minute and 30 seconds in our microwave. If desired, top with sugar-free whipped cream or keto ice cream. Or, you may simply eat as is.
Notes
- Use a large, 12-ounce mug, small microwavable bowl or mason jar for making the mug cake. If you do not use a large enough mug, the cake will overflow while heating. We have best results when using a small bowl.
- First mix the warm, melted butter with the erythritol and molasses. This helps prevent them from settling on the bottom of the cake.
- Be sure all ingredients are thoroughly mixed before heating.
- When microwaving for the first time, we recommend keeping an eye on the cake to ensure it does not overflow. If the cake mixture begins to rise above the mug rim, then stop the microwave and wait for it to deflate. Then, finish heating.
- When done, the cake may look slightly wet in the center. If it’s still completely wet, then return to microwave for 15 seconds longer. Our mug cake typically takes 1 minute and 30 seconds to finish.
- When you remove the mug cake from the microwave, it is normal for it to deflate.
- Mug cakes are best to eat while still warm, but not right-out-of-the-microwave hot.
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