I honestly can’t function without a solid breakfast, but let’s be real—who has time to cook a feast on a Tuesday morning? That is exactly why I fell in love with this recipe. This Sun-Dried Tomato Pesto Mug Cake is my absolute go-to when I need something savory, warm, and satisfying without the pile of dishes. It feels like a fancy cafe treat, but it comes together in your microwave in literally two minutes. Whether you are rushing out the door or just want a cozy start to your day, this little mug of magic saves the morning every time.
Prep time: 2 minutes | Cook time: 75 seconds | Yield: 1 Serving
Ingredients
- 1 large egg (approx. 1.75 oz / 50g)
- 3 tbsp (21g / 0.75 oz) superfine almond flour
- 2 tbsp (28g / 1 oz) unsalted butter, melted
- 5 tsp (25g / 0.9 oz) sun-dried tomato pesto (plus extra for garnish)
- 0.5 tsp (2g / 0.1 oz) baking powder
- 1 pinch (approx. 1g) fine sea salt
Instructions
- Combine the ingredients: Place the melted butter, egg, almond flour, sun-dried tomato pesto, baking powder, and salt directly into a microwave-safe mug (approx. 12 oz capacity).
- Mix the batter: Using a small whisk or a fork, beat the mixture vigorously until the batter is completely smooth and uniform in color.
- Microwave the cake: Place the mug in the microwave and cook on high power for exactly 75 seconds. The cake should rise and be firm to the touch on top.
- Loosen the cake: Carefully remove the hot mug from the microwave. Firmly tap or “slam” the bottom of the mug against a flat plate or heat-safe counter once; this helps detach the cake from the bottom and sides of the mug.
- Garnish and serve: You can eat it straight from the mug or turn it out onto a plate. Top with an extra teaspoon of tomato pesto if desired and serve immediately.
Nutritional Information
- Calories: 490 kcal
- Total Carbohydrates: 7g
- Dietary Fiber: 3g
- Net Carbohydrates: 4g
- Protein: 13g
- Fat: 46g
- Sugar: 2g
(Note: Nutritional values are approximate and may vary based on the specific brand of pesto and almond flour used. This recipe is high-fat and keto-friendly.)
Pro Tips for the Perfect Mug Cake
- Choose the Right Mug Size: Use a mug that holds at least 12 oz (350ml). The cake rises significantly while cooking, and a larger mug prevents the batter from overflowing and creating a mess in your microwave.
- Don’t Skip the Pesto Oil: When measuring your sun-dried tomato pesto, try to get a mix of the solid tomatoes and the oil from the jar. The oil adds essential moisture to the almond flour, ensuring the cake doesn’t turn out dry.
- Room Temperature Ingredients: If possible, use a room-temperature egg. Cold eggs can cause the melted butter to seize up and clump before you cook it. If your egg is cold, just mix quickly and pop it in the microwave immediately.
- Check Wattage: Microwave power varies. If you have a very high-wattage microwave (1000W+), try cooking for 60 seconds first. If the center is still liquid, add 10-15 second bursts. Overcooking is the number one cause of a rubbery texture.
Frequently Asked Questions (FAQ)
Is this Sun-Dried Tomato Pesto Mug Cake keto-friendly? Yes, absolutely! This recipe uses almond flour instead of wheat flour and is high in healthy fats from the butter and egg, making it an excellent low carb mug cake option for those on a ketogenic diet.
Can I make this dairy-free? Yes. To make a dairy-free savory mug cake recipe, substitute the butter with melted coconut oil or olive oil. However, ensure your store-bought pesto does not contain parmesan cheese, or make your own dairy-free pesto at home.
Can I bake this in an oven instead of a microwave? Yes, you can. If you prefer not to microwave, pour the batter into a greased ramekin and bake at 350°F (175°C) for approximately 12–15 minutes until a toothpick inserted comes out clean. It transforms from a quick microwave breakfast into a lovely baked soufflé-style dish.
Can I substitute coconut flour for the almond flour? It is not recommended to swap them 1:1. Coconut flour is much more absorbent than almond flour. If you must use coconut flour, use only 1 tablespoon and add an extra teaspoon of liquid (water or cream) to balance the moisture for this gluten-free savory breakfast.
Conclusion
I hope you give this Sun-Dried Tomato Pesto Mug Cake a try the next time you need a quick microwave breakfast. It really is a game-changer for anyone looking for a high protein vegetarian breakfast that doesn’t involve standing over a stove. Whether you are following a keto lifestyle or just want a delicious savory mug cake recipe to mix up your routine, this easy egg breakfast delivers on flavor and convenience. Don’t forget to stock up on almond flour so you are always ready for a 5-minute keto meal on those busy mornings!
