Place the butter in a 12-oz. mug and microwave for about 30 seconds, or until melted.
Transfer one Tbsp. of the melted butter to a separate bowl.
Mix the brown erythritol and cinnamon into the mug.
In the bowl with the butter, mix in the egg, almond milk, and vanilla extract.
Add the Keto Chow, almond flour, and baking powder and mix well.
Add the batter to the mug on top of the cinnamon sugar mixture and microwave on full power for about 90 seconds.*
Allow it to cool undisturbed for two minutes.
Turn out onto a small plate or enjoy from the mug.
*Please note you may have to vary the power level and cooking time according to your microwave. This recipe was tested in a 1000-watt microwave oven.
Keyword Chef Taffiny Elrod, Salted Caramel
Sticky Bun Mug Cake
1 mug cake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Taffy Elrod is a chef, cooking instructor, and recipe developer with a passion for making good food accessible to everyone. Born into a family of artists and cooks, she learned early on that food was a powerful medium for creation and change. She has been creating Keto Chow recipes since 2018 and also shares her favorite tips and tricks with Keto Chow blog readers to make their keto cooking and baking more successful and enjoyable. She lives in New York’s Hudson Valley with her husband Pizza Man, and their rescue cat Kit-Kat.