Easy Peach Mug Cake Recipe (Low Carb, Gluten Free)

This peach mug cake is fluffy, tender, and studded with fresh, juicy peaches for the ultimate single-serve treat! It's an easy dessert that comes together in just a few minutes, and is a great way to make use of fresh peaches all summer long. Made with a combination of healthy ingredients like almond flour, coconut flour, monk fruit sweetener, peach, and cinnamon, this mug cake is low carb, keto-friendly, and gluten and grain free. 

If you're craving a sweet, peachy dessert that requires minimal effort, this recipe is one you'll find yourself making again and again, all peach season long.

The flavors are perfectly fruity and on point, and this treat is even more simple to prepare than my keto peach cobbler recipe and keto blackberry crumble.

I've been making it on repeat and I'm so convinced the five-minute prep time will be your best five minutes well spent in the kitchen. Minimal effort, big reward. That's the beauty of this peachy mug cake. 

While mug cakes are typically single servings (like my keto brownie in a mug), this recipe also makes enough for two smaller servings and works perfectly if you split the batter between two standard ramekins. I'll share both variations below!

why this recipe works

Spend five minutes to mix all the ingredients together, another 90 seconds in the microwave, a few minutes to cool, and you have yourself a delicious personal-sized cake that will satisfy any stone fruit dessert craving! 

It's also:

• made with low-carb and keto-friendly ingredients, which means it's low glycemic, gluten free and grain free;
• ready to enjoy in under 10 minutes;
• easy to adapt with other summer fruits, if you want different variations (peach and blueberry! strawberry and rhubarb!);
• a delicious summer dessert that could not be any easier to prepare!

the ingredients

Here's a look at what you will need to make this simple and healthy peach mug cake. Be sure to check out the printable recipe card at the bottom of the page to view all of the ingredient amounts. 

• Melted butter. I use salted butter and melt it for a few minutes. It gives the cake a delicious, buttery flavor, but you can substitute it for melted coconut oil if you prefer a dairy-free version. 
• Egg. You'll need one large egg, preferably at room temperature. 
• Granulated monk fruit sweetener. I like Lakanto's Golden Monkfruit Sweetener with Allulose as it resembles the taste of brown sugar. However, feel free to use your own favorite 1:1 sugar substitute. 
• Vanilla extract. A splash of extract gives the cake a light vanilla flavor. 
• Low-carb flours. You'll need blanched almond flour and coconut flour, a low-carb and keto flour combination that works well together. 
• Baking powder. Just a touch of gluten-free baking powder will give the mug cake rise and a fluffy texture. 
• Cinnamon. You'll stir cinnamon into the cake batter and also dust the top with a little extra. 
• Fresh peach. This recipe is great because all you need is half of a medium peach! I slice about 3-4 thin slices from the peach halve, then dice up the rest. It's just enough peach for the cake batter and is still low glycemic.

You will also need a microwave-safe mug or two standard ramekins (about 4-6 ounces). 

a simple peach mug cake recipe

Here's a look at how to make it but be sure to check out the printable recipe card at the bottom of the page to view the full instructions. 

Microwave the mug cake on high for 70-90 seconds. Remove and let it cool for at least 5 minutes (it will be incredibly hot).

Enjoy with a pinch of cinnamon sprinkled on top and a scoop of low-carb vanilla ice cream or my sugar-free whipped cream, if desired. 

tips for the best results

• When cutting the half peach, I like to cut about 3 thin slices to top the mug cake with. This isn't required but it makes a pretty topping. If you prefer to skip it, simply dice the entire half peach and stir it into the mug cake batter. 
• Make sure you're using a microwave-safe mug or ramekin. The batter should only fill the mug or ramekin about ⅔ of the way full. Any fuller and it may overflow in the microwave. 
• Mug cakes take at least 5-10 minutes to cool. You can speed up the process by using a spoon to gently slide the mug cake out of the mug and onto a wire cooling rack or small plate. 
• Peaches are considered to be a fruit with a moderate amount of natural sugar so it's important to be mindful of the amount you're consuming. Each mug cake serving contains about 11 net grams of carbs (using one half of a large peach). If you are on a more strict keto diet, you can reduce this even more by enjoying a half serving, dividing the batter between two ramekins (details below), or by reducing the amount of fresh peach.

ingredient substitutions and variations

Dairy-free peach mug cake: Substitute melted coconut oil or a vegan butter for the tablespoon of melted butter.

Vegan peach mug cake: Substitute the butter for melted coconut oil or vegan butter and swap out the egg for one flax egg. 

Other fruits: This peach mug cake recipe is easy to modify with different fruits! You can omit the cinnamon and substitute the diced peach for chopped strawberries, whole blueberries, or blackberries.

A little bit of diced rhubarb would also be a tasty addition (although I recommend increasing the sweetener to 2 tablespoons). 

Two servings: This peach mug cake recipe makes either one large serving or two smaller servings.

To make two servings, divide the cake batter between two standard-sized ramekins. Microwave each for about 40-55 seconds. Remove and let cool.

You can turn this mug cake into a fancy treat by inverting the ramekin cakes onto a small plate and serving with a scoop of low-carb vanilla ice cream and a dusting of cinnamon on top. You can even go an extra step by placing the peach slices on the bottom of the ramekin so that they are on top once you invert the cakes. 

Monk fruit sweetener: My favorite low-carb sweetener is Lakanto's Golden Monk Fruit Sweetener with Allulose (not an erythritol blend) but you can use any sweetener you prefer, as long as it's a 1:1 sugar substitute. If you don't mind the extra grams of sugar, you can also swap in the same amount of coconut sugar, brown sugar or regular sugar.

storage

Store any leftover cake in an airtight container in the refrigerator for up to two days. When you're ready to enjoy it, remove it from the fridge for about 30 minutes and let it come to room temperature. 

you might also love

• Cookie dough protein balls, a quick and easy, high-protein treat!
• Peach avocado salad combines fresh peaches, salty prosciutto, creamy avocado and fresh basil for a delicious side salad or main meal.
• Keto strawberry mousse is creamy and rich and fruity, made with fresh strawberries and sweetened with powdered monk fruit sweetener for the ultimate low-carb dessert.