1-Minute Poppy Seed Keto Mug Cake for One!

5.0 from 2 votes
Poppy Seed Keto Mug Cake for One
1-Minute Poppy Seed Keto Mug Cake for One

Discover the perfect low-carb, one-minute Keto cake for one with this easy recipe. Indulge in guilt-free deliciousness with this quick and satisfying low-carb dessert. Make your cravings vanish in just one minute!

5.0 from 2 votes


  1. Quick and Convenient: This recipe is perfect for those moments when you’re craving a delicious dessert but don’t want to spend a lot of time or effort in the kitchen. It takes just one minute to prepare and cook, making it a fantastic option for your busy life or anyone looking for a fast and satisfying treat.
  2. Keto-Friendly and Low in Carbs: If you’re following a low-carb or keto diet, this recipe is a fantastic way to indulge in a sweet treat without derailing your dietary goals.
  3. Customizable and Delicious: One of the best aspects of this recipe is that it’s highly customizable. You can add your favorite keto-friendly toppings like sugar-free chocolate chips, chopped nuts, or a dollop of whipped cream to tailor the cake to your preferences. Plus, the cake is both moist and flavorful, ensuring that you won’t miss out on taste while sticking to your low-carb lifestyle.

How to Make Low-Carb, One-Minute Poppy Seed Keto Mug Cake For One

This section shows how to make a One-Minute Keto Cake for one, with a step-by-step video and details about the technique, to help you visualize it.

1-Minute Poppy Seed Keto Mug Cake for One.

1-Minute Poppy Seed Keto Mug Cake for One.

This easy-to-follow recipe will have you enjoying a delicious and low-carb poppy seed mug cake in no time!

Course: DESSERTSCuisine: Eastern EuropeDifficulty: Easy
5.0 from 2 votes


Prep time


Cooking time




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  • Wet Ingredients
  • 1 large egg

  • 2 tablespoons unsweetened almond or coconut milk

  • 1 tablespoon melted butter or coconut butter

  • 1/4 teaspoon vanilla extract

  • Dry Ingredients
  • 2 tablespoons almond flour

  • 1 tablespoon coconut flour

  • 1 tablespoon sweetener (e.g., erythritol)

  • 1/2 teaspoon baking powder

  • 1 pinch of salt

  • 1 tablespoon poppy seeds, or cocoa powder, or chopped nuts (e.g., pecans or walnuts)

  • Optional
  • 1 tablespoon Sour cream

  • 2 teaspoon Pine nuts


  • Prepare Your Mug: Grease a microwave-safe mug/ramekin with a little cooking spray to prevent sticking.
  • Mix Wet Ingredients: In a medium bowl mix egg, coconut milk, and vanilla extract. Stir until well combined.
  • Mix Dry Ingredients: In a small bowl, combine the almond flour, coconut flour, sweetener, baking powder, poppy seeds, and a pinch of salt. Add to wet ingredients.
  • Transfer to Mug: Pour the cake batter into the greased mug/ramekin.
  • Microwave: Place the mug in the microwave and cook on high for about 1 minute. Keep an eye on it as microwave cooking times can vary. The cake should rise and set during this time.
  • Check for Doneness: After 1 minute, carefully remove the mug/ramekin from the microwave. Insert a toothpick or a knife into the center of the cake. If it comes out clean, the cake is done. If not, microwave for an additional 10-20 seconds.
  • Cool Slightly: Let the mug cake cool for a minute or two before serving. It will be hot when it comes out of the microwave.
  • Serve and Enjoy: You can enjoy the mug cake directly from the mug.
    Or invert it onto a plate, cut it in half, and spread sour cream for a more appealing presentation. Let the cake sponge absorb sour cream by leaving it in the refrigerator for 4 hours or more.
  • Optionally, you can dust the top with a little cocoa powder or a tablespoon of pine nuts.

Recipe Video


  • Experiment with your favorite low-carb additions, such as sugar-free chocolate chips, or cocoa powder.
  • Adjust the sweetener to your taste. If you like it sweeter, add 2 tablespoons of erythritol. But be cautious not to overdo it, as low-carb sweeteners can sometimes have a bitter aftertaste.
  • Be mindful of the microwave cooking time to avoid overcooking, which can result in a dry mug cake.
  • You can bake it in the oven at 180C/350F for 15-20 minutes.
  • This recipe can be easily doubled.
  • NOTE: Nutritional information is provided as a courtesy only. This information comes from the online calculator cronometer.com. Although modernfifty.tv attempts to provide accurate nutritional information, these figures are only estimates.

Nutrition Facts

  • Serving Size: 48g
  • Total number of serves: 2
  • Calories: 145kcal
  • Carbohydrates: 7g
  • Protein: 2g
  • Fat: 12g

Bone Appetite

Ingredients and Substitutions

Almond flour – Almond flour has a relatively neutral taste and slightly coarser consistency, but using only almond flour will create a crumbly cake sponge and the extra fat makes it greasy.

Coconut flour – Coconut flour is high in fiber and low in carbs. Adding coconut flour dramatically improves texture. It also absorbs more moisture than any other grain-free flour without imparting coconut flavor. This means you need two tablespoons of coconut milk.

Sour cream – Give a tang and moisture to the cake.  

Rest the batter – When you rest the batter for 15 minutes, the coconut flour will absorb more moisture and make the cake rice better.

Eggs – I used 1 large egg at any temperature.

Coconut oil – This can be substituted with butter.

Low-carb sweetener – Erythritol is my preferred low-carb sweetener; you can substitute your favorite low-carb sweetener. You can use your favorite low-carb sweetener. Be aware that not all low-carb sweeteners can be substituted 1:1 for erythritol. See a “KETO Zero Carb Sugar Substitute Sweeteners for Baking & Conversion Chart” post for more information on low-carb sweeteners and substitutions.


One Comment

  1. I tried this! It was so yummy, thank you 🙂

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