All the caramelly, pecan-loaded flavor of my full-size pie in a keto pecan pie mug cake that microwaves in about 90 seconds. Two servings at 3.9g net carbs each, and it's held up to every holiday craving I've thrown at it.
I wanted a pecan pie dessert I could make on a Tuesday night without turning on the oven, and this is what I landed on after a lot of testing. The whole thing comes together in under three minutes, and the flavor is dead-on: buttery, caramelly, loaded with toasted pecans. My kids request it. My non-keto friends have eaten it without knowing. That’s the bar I set for every recipe on this site.
The base uses both almond flour and coconut flour, and that combination is deliberate. I tested this with almond flour alone (too greasy, too flat) and coconut flour alone (too dense, too dry). The two-flour blend is what gives you a tender, set crumb in under 90 seconds. Most microwave cakes from other sites skip this step and use just one flour. You’ll notice the difference.
The pecan topping is where this goes from good to something you’ll actually crave. I use ChocZero Maple Pecan Syrup because I helped develop the original recipes for their site, so I know exactly how it performs in baking. Cold butter cut into small cubes, chopped pecans, the syrup, and a pinch of salt. You mash it together with a fork and leave it chunky on purpose. Add the topping right after the first microwave, not after it cools, because the syrup sets as the cake cools and you want it to melt into the surface first. That timing detail makes the whole topping work.
One thing I want to address: yes, the full recipe is around 650 calories. I’ve seen comments about it. For me, this is a deliberate treat, not an everyday snack. I split it into two ramekins when I want a smaller portion, or I eat the whole thing when it’s Friday night and I’ve earned it. The low carb count (3.9g net per serving) is the point, and the calories are mostly from healthy fats in the pecans and butter. If you’re watching calories closely, the ramekin split is the move I’d recommend.
For the holidays, I rotate between this and my keto pumpkin pie and pumpkin dump cake. The pecan version is the one that disappears first every single time.
Every bite comes with some of that warm, buttery pecan topping.
This one was baked in the oven in a greased ramekin instead of the microwave.
It is good on its own, but I like a dollop of whipped cream or a scoop of low carb ice cream on top.
Combine all ingredients for the mug cake in a small bowl and mix together until combined.
2
Pour into mug
Pour mug cake batter in a large mug or into two ramekins greased with cooking spray.
3
Bake it
Microwave for 60 to 85 seconds or until the cake has risen and is set in the middle (not wobbly). Remove from microwave to let cool. Baking times will vary based on make and model of microwave.
4
Make pecan topping
To make the pecan topping, combine all ingredients in a bowl and mash together with fork. It’s okay to have chunks of butter. You don’t want it completely uniform.
5
Add the topping
Add pecan topping on top of the mug cake and microwave for an additional 20 to 30 seconds or until the butter has melted.
Nutrition
Per serving: 1 mug cake
Calories
325
Fat
25.4g
Protein
6.8g
Total carbs
5.7g
Net carbs
3.9g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I bake this in the oven instead of the microwave?
I've done it at 350 degrees F for about 12-15 minutes in a greased ramekin. The texture comes out slightly different (more like a keto pecan muffin than a soft mug cake), but the flavor is the same. I check mine at 12 minutes. The center should be set but not dry. If you go this route, the topping goes on before it goes in the oven, not after.
Can I use maple extract instead of ChocZero Maple Pecan Syrup?
I've tested this. Use 1/2 teaspoon of maple extract plus 2 tablespoons of your preferred keto sweetener (I use golden monk fruit) to replace the syrup in both the cake and the topping. The flavor profile shifts slightly (less caramel, more straight maple), but it works. I still prefer the ChocZero version because the syrup adds moisture and that sticky caramel quality you can't quite replicate with dry sweetener.
Can I make this in ramekins instead of a mug?
The batter splits perfectly into two small ramekins (greased with cooking spray). If you go smaller with mini ramekins, plan on a little extra topping to cover them and start checking doneness at 45 seconds, since smaller portions cook faster.
How many calories and carbs are in this mug cake?
Each mug cake (half the recipe) is 325 calories, 5.7g total carbs, and 3.9g net carbs after subtracting 1.8g of fiber. Eat the whole recipe and you're at about 650 calories and 7.8g net carbs. The calories come from pecans, butter, and egg, so I treat this as a deliberate treat and split the batter into two ramekins when I want a lighter portion. I calculated from the exact ingredients listed, so your numbers shift if you swap sweeteners or syrup brands.
Can I freeze this mug cake?
I've frozen the cake portion (without the topping) and it reheats fine. Wrap it tightly once cooled, freeze for up to two weeks, then microwave for 30-40 seconds to reheat. The texture softens slightly compared to fresh but it's still good. I make the pecan topping fresh each time because frozen butter topping gets grainy. If you like make-ahead keto treats, my keto no bake cookies freeze even better.
Can I use regular flour instead of almond or coconut flour?
I wouldn't. The almond and coconut flour combination is what keeps this low carb (3.9g net), and I tested it specifically for the microwave timing. Regular flour would change both the carb count and the texture. The two-flour blend gives you a tender crumb that sets properly in 60-85 seconds. Swapping in regular flour means you'd need to adjust the liquid ratio and bake time, and at that point it's a different recipe.
Made this twice and the caramelly pecan flavor with the ChocZero syrup is exactly right, but both times the center stayed gummy even after the full 85 seconds. My microwave is 900W, does that mean I need to go longer, or does letting it rest in the mug for a minute after help it set?
900 watts is the problem. Mine runs hotter, so 85 seconds gets there. I’d add time in 15 second bumps until the center isn’t wobbly when you nudge the mug. Resting does help it firm up a little, but it won’t set a center that’s still raw.
25 grams of fat showed up in the app while my youngest was still asking when we’re making it again. I’d already rehearsed my monk fruit defense for an eight-year-old who cross-examines every ingredient, but he didn’t look up from the pecan topping long enough to ask. He’s the one who notices when we’re out of ChocZero now.
Assumed a 90-second mug cake would land somewhere between edible and fine. The cold butter in the topping changed that. Mashed into the ChocZero syrup it goes gooey and almost fudgy in a way I’ve never gotten out of any other quick keto dessert.
Making these for a cookout this weekend, need enough for 6. Do I just run three batches back to back in the microwave, or can I scale the batter and bake it in a dish instead?
Triple the batter and bake six ramekins at once at 350 for 12-15 minutes, it’s more muffin-y than gooey, but the pecan flavor is all there and you’re not stuck at the microwave for 10 minutes.
First mug cake I’ve ever made and the 85-second cook time had me hovering over the microwave convinced I’d timed it wrong. The ChocZero syrup gives it that actual caramelly depth I wasn’t expecting from something this fast.
That hovering thing is real, even when you’ve made it ten times. And the maple pecan specifically is key. I’ve tried it with just maple extract and the caramel note is way flatter.
Made these in ramekins for a dinner at my sister’s place last weekend, six of us, and I put together the pecan topping right at the table so people could see the whole thing go into the microwave. Two of her friends asked where I ordered the pecan tarts from. Had to explain it three times. The topping sets up almost like a real praline when it cools for a minute, which I wasn’t expecting from 20 seconds in the microwave. The ChocZero syrup gives it that caramelly depth, tastes like the real thing and not some sweetener substitute. Took maybe 10 minutes total. Already planning to do it again when my book club meets in a few weeks.
Hosting friends Saturday night and this looks like the perfect dessert, but I really can’t be stuck at the microwave cooking them to order. Can I mix the batter a few hours ahead and keep it in the fridge? My main worry is whether the baking powder will still work after sitting that long, or if it needs to go straight from bowl to mug. And does the pecan topping hold up if I mix it ahead, or does it get a little weird sitting out? I was also thinking ramekins instead of a mug so they look a bit more intentional for company.
Batter holds a few hours in the fridge, I’ve done same-day prep. Don’t go overnight though, the baking powder loses its lift. Keep the topping pre-measured but separate and mix right before you cook. Ramekins are better for guests anyway.
Okay so I’ve never made a mug cake before and the 60 to 85 second microwave window has me a little anxious because I genuinely don’t know what to look for, like does it still jiggle a little in the center when it’s done or does it look totally set? I’m also not sure if my microwave wattage matters (pretty sure mine is 1000 watts but I’ve honestly never checked). And the pecan topping is a separate microwave step, which I didn’t realize was a thing, so can you overcook that part too or is it more forgiving than the cake itself? I’ve made regular mug cakes before and ended up with something rubbery from going a little too long, and I’m guessing a keto version bakes a little differently. I really want to try this tonight but I don’t want to ruin it on the first go.
1000W is fine. The center should look a little soft when you pull it (mine firms up in under a minute), so pull at 70, not the full 85. Keto version goes rubbery too if you push it. Pecan topping is way more forgiving, 20-30 seconds and you basically can’t wreck it.
Made this probably eight or nine times since last fall. The first few batches I kept pulling it at 60 seconds thinking it was done, and the center was still wet. Somewhere around batch four I figured out 78 seconds is what actually works in my microwave. The pecan topping gets a slight crunch even after the second round, which I wasn’t expecting. I use a bigger mug than you’d think necessary because it rises more than the batter looks like it will. Cold February night with nothing else in the house, and I can have something that tastes like pecan pie in under two minutes.
78 seconds is almost exactly where mine lands too. The batter looks like nothing in the mug and then it puffs up way more than you’d expect. Eight or nine times since fall, you’ve probably got better timing data on this than I do.
OMG! This was soooo delicious!!!! I ended up subscribing to your channel after coming across your recipe for 90 second keto bread! I have to say, by far, it’s the BEST keto bread I’ve tasted and easy to make!!! Since I’ve started low carb again, I started looking for desserts to satisfy my sweet tooth and came across this recipe. I have to say, you wouldn’t even know it was keto unless someone told you. And this is coming from someone who LOVES sweets with regular sugar! It was that delicious and by far one of my favorite desserts!!! I’ve made it three times already and it’s easy to make! I can’t wait to try your pecan cookie recipe. If the rest of your desserts are this delicious, I know I’ll be successful on my weight loss journey! 🙂 Thank you for making this easy!
Love, love, love your recipes, you are an awesome “Keto Leader” and I appreciate all the recipes you share. It’s fun to watch your videos and know we are all together trying to be proactive, get healthy and lose weight! Thanks for what you do.
Just made this. I’m a beginner but I’ve tried a few mug cakes and holy cow this was unbelievable. You know it’s good when even non-keto dieters cant get enough (made one for my very picky foodie roommate). Thank you!! P.s. love your YT channel as well!
Watch those calories. 600 calories for the whole thing. That’ll undo any diet. Use this as a splurge or once a week special or at least only eat half if you are trying for weight loss. I’m not so it’s all mine…occasionally.
This is delicious! I made these in 4 small ramekins. I needed about 50% more topping to cover all 4 small cakes. I had most ingredients on hand already. These were easy to assemble, too. We enjoyed a warm dessert within just a few minutes.
Four ramekins is such a good call for smaller portions. I actually added the 50% more topping note to the FAQ because of you – a lot of readers were asking about ramekins and your tip was the clearest answer I had.
