Keto Vanilla Mug Cake

Steps

1. Allow the eggs and unsweetened almond milk to sit at about 20–22°C so they are at room temperature and combine smoothly.
2. In a medium mixing bowl, whisk together the almond flour, granulated erythritol sweetener, baking powder, and fine salt until the mixture looks evenly blended and lump-free.
3. Place the unsalted butter in a microwave-safe bowl and heat in short bursts until just melted. Let the melted butter cool to 20–22°C before combining with the eggs so it does not start to cook them.
4. In a separate bowl or large measuring jug, whisk the room-temperature eggs, cooled melted butter, unsweetened almond milk, and vanilla extract until the mixture is smooth and slightly thick.
5. Pour the wet mixture into the bowl of dry ingredients. Whisk gently just until a smooth, slightly thick batter forms with no visible dry spots; the batter should look pourable but not runny and feel lightly airy.
6. Divide the batter evenly among 8 microwave-safe mugs or small ramekins, filling each to about halfway to allow room for rising during cooking.
7. Microwave one mug at a time on full power (about 800–1000W) for 40–70 seconds, watching closely, until the cake has risen, the top looks matte and fully set, the edges pull slightly from the mug, and the center springs back when lightly pressed without feeling wet.
8. Let each cooked mug cake stand for 2–3 minutes before eating so the crumb finishes setting; the interior should be soft, moist, and tender with a fine, even texture, not doughy in the middle.
9. Serve warm directly in the mug or run a knife around the edge to loosen and turn out onto a plate for a small, fluffy, low-carb vanilla cake.