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prep time

5 min
cook time

5 min
ready time

10 min

Easy Keto Muffin in a Mug

This Keto muffin in a mug is the ultimate dessert...but for breakfast. It is perfect for when you want a delicious low-carb breakfast ready in just a couple of minutes. It is so simple to make and tastes absolutely delicious. The combination of cinnamon, walnuts, and coconut yogurt is the perfect choice for breakfast on a cozy morning.

Can you bake this Keto muffin in the oven? Yes, you can bake this Keto muffin in a mug in the oven, and it will turn out just as delicious. Preheat your oven while making the muffin batter. Bake the muffins in an ovenproof ramekin or in a muffin tray in a preheated oven at 180C (350F) for about 12 to 15 minutes.

Can you make Keto muffins ahead of time?

Although it is best to enjoy freshly made baked goods, just like almost any other muffin recipe, you can make Keto muffins ahead of time. For this specific Keto muffin in a mug recipe, make a slightly larger batch of the muffin batter. Store in an airtight container or cover with plastic wrap to prevent any air from entering the batter. Store in the fridge overnight. Next morning, simply portion out the batter in ramekins, bake, top with your desired topping and enjoy. They will taste just as good. It is best to enjoy the muffins within an hour of making them to prevent them from hardening.

What other toppings can you serve with this Keto muffin?

There are various topping ideas for this Keto muffin in a mug. A few options include whipped cream, yogurt, ground cinnamon, Keto-friendly chocolate chips, toasted nuts like almonds and walnuts, hempseeds, pumpkin seeds, blueberries, and raspberries. You can also keep it simple with some sugar-free maple syrup or a sprinkle of powdered sweetener.

Net Carbs

3.9 g
Fiber

4.1 g
Total Carbs

8.1 g
Protein

12.4 g
Fats

38.7 g

431 cals

Quantity

Serving Size

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Raw egg

1 medium
Melted Butter

1.5 tbsp
Erythritol Granulated

1.5 tbsp
Almond flour

3 tbsp
Baking soda

0.25 tsp
Cinnamon

1 tsp
Salt

1 dash
5% Authentic Greek Strained Yogurt

2 tbsp
Walnuts

1 tbsp, chopped

Step 1

Grease a 10 cm/4-inch microwave-safe ramekin with ½ tbsp of butter and set aside. In a small mixing bowl, whisk the egg, melted butter, and erythritol. Make sure the butter is not hot before adding it to the egg; otherwise, it will scramble the egg.
Step 2

Add in the almond flour, baking soda, ground cinnamon, and sea salt. Reduce the ground cinnamon to ½ tsp if you prefer a more subtle cinnamon flavor.
Step 3

Transfer the batter to the greased ramekin. Transfer the ramekins to the microwave for 80 seconds. The longer the muffins cook, the dryer and more crumbly they will become. Check the muffins at the 80 seconds mark and return to the microwave for a further 10 seconds if not cooked through.
Step 4

Once done, let the muffins rest for about 2 minutes. Top the muffin with a dollop of Greek-style yogurt and 1 tablespoon of crushed walnuts.

Easy Keto Muffin in a Mug

Ingredients

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