Creamy raspberry mug cake is a 10-minute dessert that tastes like it took far longer. Eggs, cream cheese, and almond flour steam into a soft, custardy cake in oven-safe mugs, then get crowned with a whipped raspberry cream of heavy cream, stevia, and vanilla. Under 6g net carbs per serving and pure indulgence.
Creamy Raspberry Mug Cake
(Total Time: 10 MIN| Serves: 3)
Ingredients:
4 large eggs
½ cup cream cheese
½ cup heavy whipping cream
½ cup almond flour
½ tsp baking powder
¼ cup fresh raspberries
Spices:
¼ tsp powdered stevia
¼ tsp vanilla extract
Directions:
- In a large mixing bowl, combine eggs, cream cheese, almond flour, and baking powder. With a whisking attachment on, beat until well combined and smooth.
- Pour the mixture into oven-safe mugs and set aside.
- Plug in your instant pot and pour 1 cup (240 ml) of water in the stainless steel insert. Position a trivet and place mugs on top.
- Securely lock the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 3 minutes. Cook on “High” pressure.
- Meanwhile, combine heavy whipping cream with powdered stevia and vanilla extract. Beat until combined and set aside.
- When you hear the cooker’s end signal, perform a quick release of the pressure by moving the valve to the “Venting” position. Open the pot and transfer the mugs to a wire rack using oven mitts.
- Top each mug with raspberry cream and serve immediately.
- Enjoy!
Per Serving(Calories 418 | Total Fats 36.5g | Net Carbs: 5.1g | Protein 15.8g |Fiber: 2.7g)
Pro Tips
- Beat the eggs, cream cheese, almond flour, and baking powder until genuinely smooth — cream cheese lumps don't dissolve in a 3-minute cook.
- Fill the mugs with room to rise; the baking powder lifts the batter as it steams and a too-full mug overflows.
- Mix the raspberry cream only while the mugs cook, then top and serve immediately while the cake is warm and the cream is cool.
- Use oven-safe mugs and mitts when transferring — they come out of the Instant Pot genuinely hot.
Frequently Asked Questions
Is this mug cake keto?
Yes — 5.1g net carbs per serving with 15.8g of protein. The sweetness comes entirely from powdered stevia.
Can I use other berries?
Raspberries are the recipe's choice and fold into the cream beautifully. Strawberries or blueberries work with a slight carb increase.
Can I make it in the microwave?
You can, though the Instant Pot's gentle steam gives a more even, custardy crumb than the microwave's hot spots.
How many does it make?
Three mug cakes — one generous serving each at about 418 calories. Perfect for a small dinner party or a treat-filled week.
Recipe Card
Ingredients
Method
- In a large mixing bowl, combine eggs, cream cheese, almond flour, and baking powder. With a whisking attachment on, beat until well combined and smooth.
- Pour the mixture into oven-safe mugs and set aside.
- Plug in your instant pot and pour 1 cup of water in the stainless steel insert. Position a trivet and place mugs on top.
- Securely lock the lid and adjust the steam release handle. Press the “Manual” button and set the timer for 3 minutes.
- Cook on “High” pressure.
- Meanwhile, combine heavy whipping cream with powdered stevia and vanilla extract.
- Beat until combined and set aside.
- When you hear the cooker’s end signal, perform a quick release of the pressure by moving the valve to the “Venting” position. Open the pot and transfer the mugs to a wire rack using oven mitts.
- Top each mug with raspberry cream and serve immediately.
- Enjoy! Per Serving(Calories 418 | Total Fats 36.5g | Net Carbs: 5.1g | Protein 15.8g |Fiber: 2.7g)
