Keto Raspberry Cream Cheese Mug Cake

MogoBlog MogoLicious Tasty Tip of the Day:   When sugar cravings hit, this keto mug cake recipe will satisfy you without the guilt of breaking your keto diet.

Keto Raspberry Cream Cheese Mug Cake

Mug Cake Ingredients:

  • 1 tbsp melted butter, cooled
  • 2 tbsp almond flour
  • 1 egg
  • 1 tsp sugar substitute
  • 1/4 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp almond extract
  • 1 tbsp cream cheese, diced into small bits
  • 5 raspberries
  • 1 tiny pinch salt

For the Frosting (yield – 4 servings, so you’ll have enough for extra cakes)

  • 4 oz (1/2 brick) cream cheese
  • 4 tbsp butter, softened
  • 1 tsp sugar substitute
  • 1/2 tsp vanilla extract

Directions (make in your MogoBox Mug):

For the Frosting:

  1. Mix room temperature cream cheese, room temperature butter, vanilla and butter and sugar substitute using stand or handheld mixer.  
  2. Mix for 3 minutes, or until frosting is light and fluffy.  
  3. Scoop into a plastic baggie or pastry bag to frost the mug cake.

For the Cupcake:

  1. Melt 2 tbsp butter in a mug in the microwave and let cool for a few minutes.
  2. Once the butter is cool, mix in one egg and beat lightly.  Add in the almond flour, baking powder, almond extract, vanilla extract and pinch of salt.  Mix to combine and create a cake batter consistency.
  3. Stir in the cream cheese bits and raspberries so they are incorporated throughout the batter.
  4. Microwave on high for 1 minute 45 seconds.  Let sit for 5 minutes in the mug once cooked.
  5. Once cooled, flip the mug over and plate the cupcake.  Using the frosting in the pastry bag to top the cake.  Sprinkle with a few strawberries.  Serve and enjoy!

Cook Time: 1 minute 45 seconds


  • Nutritional Information:  548 calories, 51 grams fat, 9.9 grams carbohydrate, 4.1 grams dietary fiber, 5.8 grams net carbohydrate, 14.8 grams protein.

Yields: 1 Mugs with Attitude® serving


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