Healthy 1 Minute Low Carb Vanilla Mug Cake

A super fluffy and moist vanilla mug cake which packs a protein punch and is low carb- It’s also ready in under a minute! This healthy 1 Minute Low Carb Vanilla Mug Cake is also naturally gluten free, vegan, paleo and sugar free!

This simple vanilla mug cake is low carb, packed with protein and ready in under a minute! For such a light and fluffy cake, you’d be surprised that it doesn’t contain any flour, butter, oil, sugar or dairy! For those who don’t use or have access to a microwave, this can totally be made in the oven. To do that, you’ll prep it the exact same way as the microwave method. Then, you’d bake in the oven (350 degrees!) for 12-15 minutes, until a toothpick or skewer comes out ‘just’ clean. Based on the ingredients used, this low carb vanilla mug cake is naturally gluten free, vegan, paleo, sugar free and grain free!

Because the protein powder is an important ingredient in this recipe, the type you use makes a big difference. I always stick to a casein protein powder, a vegan protein powder, and a paleo friendly protein powder. If dietary restrictions aren’t an issue, I’d recommend the casein protein powder or vegan protein powder as the ones which lend the best texture. I didn’t try this recipe with a whey based protein powder, as I tend to find it makes BAKED recipes super tough. Similarly, it makes non-baked recipes super sticky.


  • 1 scoop vanilla protein powder (32-34 grams)
  • 1/2 tsp baking powder
  • 1 T coconut flour
  • 1 T granulated sweetener of choice*
  • 1 large egg OR 1/4 cup liquid egg whites (see notes for Vegan option)
  • 1/4 cup milk of choice (I used unsweetened almond)
  • 1/4 tsp vanilla extract
  • Chocolate chips to top (optional)


For the microwave option:

  1. Grease a microwave safe bowl with cooking spray and add the protein powder, baking powder, coconut flour, sweetener of choice and mix well.
  2. Add the egg/whites and mix into the dry mixture. Add the milk of choice and vanilla extract- If batter is too crumbly, continue adding milk of choice until a very thick batter is formed. Top with chocolate chips and microwave for 60 seconds, or until just cooked in the centre.

For the oven option:

  1. Follow as above, but bake in the oven for 8-15 minutes, depending on consistency desired- Mug cake is cooked once a toothpick comes out 'just' clean from the center.


  • * Adjust according to taste- If protein powder is sweetened, feel free to omit completely.
  • For the vegan option, you won't need any flax eggs/egg substitute- Simply omit and slowly add milk of choice until a thick batter is formed. Microwave/bake until 'just' cooked in the center.