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Gluten Free Keto Cake in a Cup Recipe


With this recipe, you can have your cake and stay keto, too! This Gluten Free Keto Cake in a Cup recipe, which uses Swerve as the sweetener and almond flour as the base, is good for those on a ketogenic diet or a grain-free diet.

If you haven’t already figured this out, I really like recipes that can be made in a cup! I don’t know if it’s the convenience of how quickly they can be made, the fact they can be made for one person or doubled for a couple, or if it’s the portion control that I like best, but all I know is that I can’t get enough of them. I’ve mostly made cakes in cups, like my coffee cake in a cup and salted caramel chocolate cake but I’ve also made cauliflower crust pizza in a cup and even quiche in a mug!

This new addition to my cup recipes will not disappoint. This one is very low in carbs so that it is keto friendly, which is due to the use of Swerve. If you haven’t heard of Swerve before, it’s a cup-for-cup sugar replacement made of erythritol, some natural flavor from citrus, and oligosaccharides created from the breakdown of starchy root veggies.

Note: Since Swerve does not affect blood sugar, the carbohydrates coming from Swerve are not counted in the net carb count. To find net carbs for this recipe, you would take the 30g total carbs – 7g fiber – 18g Swerve = 5g net carbs.

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5 from 3 votes
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Print Recipe

Gluten Free Keto Cake in a Cup Recipe

Prep Time5 mins
Cook Time2 mins
Total Time7 mins
Course: Dessert
Cuisine: American
Servings: 1 serving
Author: Gluten Free & More


  • 1 ½ tablespoons butter
  • 2 tablespoons heavy cream
  • 1 large egg
  • 2 tablespoons almond flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 ½ tablespoons Swerve granular
  • ½ teaspoon pure vanilla extract
  • 1/8 teaspoon baking powder
  • 2 tablespoons fresh raspberries
  • Whipped cream optional


  • Melt the butter in a microwavable cup or ramekin, about 30 seconds. Swirl the butter to coat the cup.
  • Add the cream, egg, almond flour, cocoa powder, Swerve, vanilla, and baking powder. Whisk until well combined. Save a raspberry or two for garnish, if desired, and stir the rest into the cake batter. Microwave on full power for 90 seconds or until the cake is set.
  • Top with whipped cream and garnish with reserved berries, if desired.

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The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Almond Flour Cake Chocolate Dessert Gluten-Free Gluten-Free Recipes Keto Diet Quick Raspberries Swerve
  1. Riddhima Nair
    April 20, 2018

    It looks so awesome, thanks for sharing :) :)

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