Sun-dried tomato pesto mug cake is a warm, savory, café-style breakfast that rises in the microwave in about 75 seconds. Almond flour, melted butter, and a generous spoonful of pesto give it a fluffy, rich crumb with no flour and no sugar. One mug, one fork, and breakfast is handled.
Craving a savory, satisfying breakfast but short on time? This Sun-Dried Tomato Pesto Mug Cake is your morning-saver! It’s a warm, fluffy, café-style treat that comes together in your microwave in just two minutes. Say goodbye to a pile of dishes and hello to a delicious, high-protein start to your day. This little mug of magic is perfect for busy mornings or a cozy, effortless meal.
Ingredients
• 1 large egg / 50g (1.76 oz)
• 3 tbsp / 21g (0.74 oz) superfine almond flour
• 2 tbsp / 28g (0.99 oz) unsalted butter, melted
• 5 tsp / 25g (0.88 oz) sun-dried tomato pesto, plus extra for garnish
• 0.5 tsp / 2g (0.07 oz) baking powder
• 1 pinch / 1g (0.04 oz) fine sea salt
Instructions
1. Combine : In a 12 oz (340 g) microwave-safe mug, add the melted butter, egg, almond flour, sun-dried tomato pesto, baking powder, and salt.
2. Mix Batter: Whisk vigorously with a fork until the batter is completely smooth and uniform in color.
3. Microwave: Cook on high power for 75 seconds. The cake will rise and be firm to the touch.
4. Loosen Cake: Carefully remove the hot mug and tap the bottom firmly on a plate once to help detach the cake from the sides.
5. Garnish and Serve: Top with an extra teaspoon of pesto if desired and enjoy immediately, either in the mug or turned out onto a plate.
Nutritional Information
• Calories: 490 kcal
• Total Carbohydrates: 7g (0.25 oz)
• Dietary Fiber: 3g
• Net Carbohydrates: 4g (0.14 oz)
• Protein: 13g
• Fat: 46g
• Sugar: 2g
• (Note: Values are approximate and vary based on used.)
Pro Tips
• Use a 12 oz (340 g) mug or larger to prevent the batter from overflowing as it rises.
• Include some of the oil from the pesto jar. This adds crucial moisture and prevents a dry, crumbly cake.
• For the best texture, use a room-temperature egg to prevent the melted butter from seizing and clumping.
• Microwave power varies. If you have a 1000W+ microwave, start with 60 seconds and add 10-second bursts as needed to avoid a rubbery texture.
FAQ
Q: Is this pesto mug cake keto-friendly
A: Absolutely! With only 4g (0.14 oz) of net carbs and a high fat and protein content, this sun-dried tomato pesto mug cake is a perfect fit for a ketogenic diet. It’s a delicious and quick keto breakfast option.
Q: How do I prevent my mug cake from being rubbery
A: The key to a fluffy, non-rubbery texture is to avoid overcooking. Microwave wattages vary, so start with 60 seconds and add 10-second intervals only if needed. Using a room-temperature egg also helps the batter mix smoothly, contributing to a better final texture.
Q: Can I make this savory mug cake ahead of time
A: This savory mug cake is best enjoyed immediately after cooking for the fluffiest texture. Reheating can make it tough. Since it only takes two minutes to make from scratch, we recommend preparing it fresh for a quick and delicious breakfast.
Pro Tips
- Use a 12 oz mug or larger. The batter climbs high as it cooks, and a smaller mug will overflow onto the microwave turntable.
- Include some of the oil from the pesto jar when you measure out the 5 tsp. That oil is what keeps the crumb moist instead of dry and crumbly.
- Use a room-temperature egg so the melted butter doesn't seize into little clumps before the batter is smooth.
- In a 1000W+ microwave, start with 60 seconds and add 10-second bursts from there. Overcooked mug cake goes rubbery very quickly.
- Tap the hot mug firmly on a plate once to release the cake from the sides, then eat it straight from the mug or turn it out.
Frequently Asked Questions
Is this savory mug cake keto?
Yes — one serving has 4 g net carbs (7 g total, 3 g fiber) with 13 g protein and 46 g fat. The crumb is almond flour and pesto, nothing else.
Can I bake it in a real oven instead?
Yes — divide the batter into a greased ramekin and bake at 350°F / 175°C for 12-15 minutes until set. It rises a little more evenly than the microwave version.
How do I keep it from turning rubbery?
Microwave power varies, so treat 75 seconds as a ceiling, not a target. Start at 60 seconds in a strong microwave and add short bursts until it's just firm to the touch.
Can I use a different pesto?
Any keto-friendly pesto works in the same 5 tsp — basil pesto makes a milder, greener cake. Keep some of the jar oil either way, since the recipe leans on it for moisture.
Recipe card below.
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Sun-Dried Tomato Pesto Mug Cake
Ingredients
Method
- Combine : In a 12 oz (340 g) microwave-safe mug, add the melted butter, egg, almond flour, sun-dried tomato pesto, baking powder, and salt.
- Mix Batter: Whisk vigorously with a fork until the batter is completely smooth and uniform in color.
- Microwave: Cook on high power for 75 seconds. The cake will rise and be firm to the touch.
- Loosen Cake: Carefully remove the hot mug and tap the bottom firmly on a plate once to help detach the cake from the sides.
- Garnish and Serve: Top with an extra teaspoon of pesto if desired and enjoy immediately, either in the mug or turned out onto a plate.
