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30 Minutes or Less

Healthy Gluten Free Mug Cake (6 ingredients!)

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gluten free mug cake with chocolate chips on top.

We LOVE a healthy sweet treat around here, and this gluten free mug cake fits right in! If you know me, you know I’m a total dessert person. I eat dessert quite literally every single night. Lately, my go-to simple dessert recipes have been my healthy gluten free cookie dough, or if I have a few extra minutes I’ll bake these one-bowl gluten free almond flour chocolate chip cookies (SO GOOD!). But now, I’m super excited to add this 6-ingredient gluten free mug cake to the rotation!

This recipe is gluten-free, paleo, and dairy-free! But still perfectly sweet and totally indulgent. It’s also one of those recipes you can customize however you’d like. I love adding a small handful of chocolate chips to mine for a chocolate chip mug cake. Or, when I’m feeling festive, I’ll mix in a tablespoon of rainbow sprinkles! However you serve it, I guarantee you’ll love it.

overhead image of healthy gluten free mug cake with chocolate chips on top.
Here’s a link to the microwave-safe mugs I used for this recipe!

What You’ll Need To Make A Healthy Gluten Free Mug Cake

Almond Flour: Almond flour serves as the base for this mug cake, providing a nutty flavor and tender texture. It’s also a great gluten-free alternative to traditional flour. I buy my almond flour in bulk, so I always have some on-hand for this recipe!

Maple Syrup: Sweeten your mug cake naturally with maple syrup, adding a touch of sweetness without refined sugars.

Egg: A large egg helps bind the ingredients together and provides structure and extra fluffiness to the mug cake.

Coconut Oil: Melted coconut oil adds moisture to the cake, resulting in a soft and fluffy texture. Feel free to use any oil or melted butter of your choice if coconut oil isn’t available.

Vanilla Extract: Enhance the flavor of your mug cake with a splash of vanilla extract, adding depth and richness!

Baking Powder: Baking powder is a pantry stables, and it helps this gluten free mug cake rise and become light and airy.

healthy gluten free mug cake ingredients laid out on a table.

Tips and Tricks

  • Ensure all ingredients are well combined to prevent any pockets of unmixed flour or egg in your mug cake. Use a fork or small whisk to thoroughly whisk the batter until smooth.
  • Microwave cooking times may vary, so keep an eye on your mug cake as it cooks. If the cake looks like it’s about to overflow, pause the microwave and allow it to settle before continuing to cook.
  • After microwaving, resist the temptation to dive right into your mug cake. Let it cool for a few minutes to avoid burning your mouth! Trust me, learn from my mistakes.

How To Bake It In The Oven Instead

  1. Preheat the oven to 350° Fahrenheit.
  2. Whisk together all ingredients in an oven-safe mug or ramekin.
  3. Bake for 15 minutes, or until a toothpick inserted down the center of the mug cake comes out clean.
  4. Let it cool for a few minutes, then enjoy!

Make This Gluten-Free Mug Cake Vegan (No Egg)

For a vegan version of this recipe, simply replace the egg with 2 tablespoons of apple sauce or 2 tablespoons of non-dairy milk. The cake won’t rise quite as much, but it’ll taste just as delicious!

gluten free mug cake with chocolate chips on top.
5 from 3 votes

Healthy Gluten Free Mug Cake

This gluten free mug cake is the perfect quick and easy sweet treat! Perfectly sweet, moist, and totally delicious. Throw this healthier dessert together with just 6 ingredients in 5 minutes.
Print Pin Rate
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Servings: 1 serving

Ingredients

  • 1/4 cup almond flour
  • 2 tablespoons maple syrup
  • 1 large egg
  • 1 tablespoon melted coconut oil, or any vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder

Instructions

  • Add all ingredients to a mug and whisk until a batter comes together.
  • Microwave the mug for 2 minutes, then carefully remove from the microwave (the mug will be hot!) and let it cool for a few minutes.
  • Top with whipped cream or a scoop of ice cream and enjoy!

Notes

  • Check the bottom of your mug to make sure it’s microwave safe before using it in this recipe!
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    30 Minutes or Less

    Perfect Almond Flour Chocolate Chip Cookies

    By
    overhead image of an almond flour chocolate chip cookie with a bite taken out.

    Crispy on the outside and soft on the inside almond flour chocolate chip cookies! A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.

    close-up of a stack of almond flour chocolate chip cookies

    What You’ll Need to Make Almond Flour Chocolate Chip Cookies

    Butter – I used Myoko’s Vegan Butter to keep my cookies both gluten and dairy-free. However, you can certainly use any type of butter you’d like. Just be sure to let it come to room temperature before baking, this’ll help whip together the butter and sugar in the first step.

    Brown Sugar or Coconut Sugar – Either one works! I used coconut sugar because it’s less processed than standard brown sugar. But I recommend you use whatever you have on-hand. Brown or coconut sugar give these almond flour chocolate chip cookies a deeper, more intense flavor!

    Almond Flour – Of course, these wouldn’t be what they are without plenty of almond flour. With any recipe that calls for almond flour, be sure to use blanched almond flour – not almond meal. Almond meal will yield a more grainy and crumbly cookie, which is not what we’re looking for here.

    Chocolate Chips – I can’t lie, I’ve got a pretty heavy hand when it comes to the chocolate chips. I used both chocolate chips AND chopped chocolate in my almond flour chocolate chip cookies. The end result was chocolate in every bite – yum! Though, again, feel free to use whichever you have on-hand when baking these cookies.

    close-up of a bite taken out of an almond flour chocolate chip cookie.

    Tips and Tricks

    • The cookie dough will appear more wet than standard cookie doughs, but this is ok! Simply scoop them onto a baking sheet, tidy up the edges of each cookies, then throw them in the oven to bake. They’ll still bake up beautifully, trust me!
    • For a softer cookie, bake them for only 10 minutes. Or, for a crispier, more well-done cookie, bake these cookies for a full 12 minutes. And always keep a close eye on them toward the end so they don’t burn!
    a stack of almond flour chocolate chip cookies with milk on the side.

    Adjust This Recipe to Your Dietary Needs

    Make it Dairy-Free: Easily make these cookies dairy-free by swapping the butter for non-dairy butter. Also, make sure the chocolate chips you’re using are dairy-free (most aren’t).

    Make it Vegan: For vegan almond flour chocolate chip cookies, take the dairy-free option above, as well as swap out the egg for your favorite vegan egg substitute. While I haven’t tried this version myself yet, I have high hopes it’ll work!

    Make it Paleo: For a paleo cookie recipe, use coconut sugar instead of brown sugar, and softened coconut oil in place of the butter.

    Perfect Almond Flour Chocolate Chip Cookies
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    Perfect Almond Flour Chocolate Chip Cookies

    4 from 16 votes
    Recipe by Samantha Course: DessertDifficulty: Easy
    Servings

    24

    cookies
    Prep time

    10

    minutes
    Cooking time

    10

    minutes
    Total time

    20

    minutes

    Crispy on the outside and soft on the inside almond flour chocolate chip cookies! A super easy one-bowl, gluten-free dessert recipe everyone will love. These cookies are perfectly sweet, and stuffed with plentyyyy of melty chocolate.

    Ingredients

    • 1/2 cup butter, softened

    • 2 tablespoons coconut oil, melted (or 2 additional tablespoons of butter)

    • 1/2 cup brown sugar or coconut sugar

    • 1 teaspoon vanilla extract

    • 1 egg, at room temperature

    • 2 1/4 cups almond flour

    • 1/2 teaspoon baking soda

    • 1/4 teaspoon salt

    • 1 cup chocolate chips

    Directions

    • Preheat oven to 350° Fahrenheit and line a baking sheet with parchment paper.
    • Beat together the butter, coconut oil, and sugar in a large bowl with either a hand or stand mixer for 2-3 minutes.
    • Add in the vanilla extract and egg, beat until combined.
    • Add in almond flour, baking soda, and salt, this time stirring with a spatula or large spoon until just combine.
    • Fold in the chocolate chips, then scoop tablespoon-sized balls of cookie dough onto prepared baking sheet. Place each cookie about 2-3 inches apart, and lightly flatten with the palm of your hand.
    • Bake cookies 10-12 minutes or until golden brown, then transfer to a wire cooling rack to cool completely.

    Recipe Video

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    Desserts

    Best Almond Flour Cake

    By
    almond flour cake with fresh berries on top.

    Perfectly light and fluffy almond flour cake! A totally irresistible dessert that’s grain-free, gluten-free, and dairy-free. This simple cake comes together in one bowl, with only a handful of simple ingredients.

    overhead image of almond flour cake with fresh berries on top

    Can You Use Almond Flour For Cakes?

    Yes, absolutely! Almond flour adds texture and flavor, and is loved by those following a paleo diet. Almond flour can be beneficial to someone looking to reduce their carbs, grains and sugar intake. Unlike wheat or rice flour blends, almond flour contains no grains so it won’t lead to a spike blood sugar.

    What You’ll Need To Make Almond Flour Cake

    You’ll only need a few simple ingredients to make this almond flour cake. The exact measurements are included in the recipe card!

    Eggs – Bring your eggs to room temperature before using them in this recipe. Then, crack them into your bowl and beat them until super light and airy. The goal here is to introduce as much air to the eggs as possible, which will result in a lighter and fluffier cake!

    Almond Flour – I recommend the Bob’s Red Mill Super Fine Almond Flour for this grain-free recipe. The more finely ground the almond flour is, the lighter your cake will be. However, if you can’t find an almond flour labeled “super fine,” don’t worry – many are ground finely enough to work in this recipe. Also, avoid using almond meal, it’s heavier and will result in a more dense cake.

    Lemon Zest – Let’s call is the secret ingredient! A pinch of lemon zest gives this almond flour cake a hint of tangy, citrus-y freshness. Without out, the cake tastes great, but with it, the cake tastes incredible. So if you’re looking to take this gluten-free dessert recipe up a notch, don’t forget the lemon zest.

    close-up image of almond flour cake with coconut whipped cream and berries on top.

    Tips and Tricks When Making Almond Flour Cake

    • Beat the eggs for a full 5 minutes, no less! Beating the eggs until pale and thick is hands-down the most important part of this recipe. No matter how tempting it may be, don’t cut this step short!
    • For easy removal, I recommend baking this almond flour cake in a spring-form pan. Once done baking, gently run a butter knife along the inside edge of the pan to unstick it from the sides. Then, release the sides of the spring-form pan and list away the sides revealing your perfect cake!
    • Top this gluten-free cake however you’d like! I finished mine off with a generous dollop of coconut white cream and some fresh berries. This cake would also taste great with your favorite frosting, or a simple sprinkling of powdered sugar!
    • If you like cinnamon, try adding a teaspoon of cinnamon to the batter.
    slice of almond flour cake on a plate

    Adjust This Almond Flour Cake Recipe To Your Dietary Needs

    • Make it Paleo: For a paleo almond cake recipe, replace the white sugar with coconut sugar!

    Perfect Almond Flour Cake

    4 from 5 votes
    Recipe by Samantha Course: DessertDifficulty: Easy
    Servings

    8

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Total time

    1

    hour 

    10

    minutes

    Perfectly light and fluffy almond flour cake! A totally irresistible dessert that’s grain-free, gluten-free, and dairy-free. This simple cake comes together in one bowl, with only a handful of simple ingredients.

    Ingredients

    • 4 large eggs, at room temperature

    • 1/2 cup sugar

    • 1 1/2 cups almond flour

    • 2 teaspoons lemon zest, optional

    • 1 teaspoon baking powder

    • 1 teaspoon vanilla extract

    • 1/4 teaspoon salt

    • whipped cream, for topping

    • fresh berries, for topping

    Directions

    • Preheat oven to 350° Fahrenheit and grease an 8-inch cake pan.
    • Beat together the eggs and sugar with either a hand or stand mixer on high speed until pale and thick, about 5 minutes.
    • Add in the almond flour, lemon zest, baking powder, vanilla extract, and salt. Beat for another minute, until batter is fully combined.
    • Transfer to prepared cake pan and bake 30-35 minutes, or until a toothpick inserted down the center of the cake comes out clean.
    • Remove cake from pan and let cool completely before garnishing and serving.

    Recipe Video

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    Breakfast

    Almond Flour Banana Bread

    By
    sliced almond flour banana bread with chocolate chips

    Super healthy and delicious almond flour banana bread! Made with whole, good-for-you ingredients, perfectly sweet, and totally irresistible. Toast up a slice of this grain-free, dairy-free, and refined sugar-free banana bread as a comforting, yet nutritious breakfast, snack, or dessert.

    overhead image of almond flour banana bread

    What You’ll Need To Make Almond Flour Banana Bread

    Almond Flour – The one and only flour we use in this grain-free recipe is almond flour. Almond flour is a favorite among low-carb, gluten-free, and paleo recipes. It yields little-to-no flavor and, when done right, bakes up beautifully soft and tender. If you don’t already have a bag of almond flour in your pantry, I highly recommend you go pick some up. I’ve tried pretty much every brand of almond flour out there, and my favorite so far is this Anthony’s Almond Flour. Though whichever brand of almond flour you decide to use in this recipe, make sure it’s blanched almond flour, and not almond meal.

    Coconut Sugar – A quarter cup of coconut sugar is all you’ll need to sweeten up this healthy dessert recipe! The bananas yield some natural sweetness of their own, and a touch of coconut sugar helps bring that out. If you don’t have coconut sugar, you can use brown sugar in its place.

    Bananas – About two very ripe bananas should do the trick here! Or, however many mashed bananas you need to equal one cup. And while I feel like this goes without saying, make sure your bananas are super ripe for this recipe. You can tell a banana is ripe when it’s beginning to form large brown spots all around the outside peel.

    Chocolate Chips – While optional, chocolate chips make this almond flour banana bread extra indulgent and delicious! If you don’t have chocolate chips, you can easily use one cup of chopped chocolate instead. I recommend semi-sweet chocolate or dark chocolate for this recipe. And if you’re looking to keep your entire loaf paleo, use your favorite paleo chocolate chips, such as these Hu Kitchen Chocolate Gems.

    almond flour banana bread sliced

    Tips and Tricks

    • Instead of greasing your loaf pan, line it with parchment paper. Also, cut your parchment paper larger than the loaf pan, leaving its edges sticking out from the sides of your banana bread. This’ll make it easier to lift and remove your bread from its baking pan!
    • Leave the almond flour banana bread to cool completely (about an hour) before slicing. Then, once cool, I recommend slicing the bread all at once, before storing. Lastly, store the slices in an airtight container at either room temperature for 3 days, in the fridge for 7 days, or in the freezer for up to 3 months!
    • For the ultimate slice of banana bread that’ll leave your tastebuds singing, toast it before eating! Then, once toasted, top that baby off with some vegan butter, ghee, peanut butter, and/or almond butter. Let me tell ya, toasted almond flour banana bread makes for the perfect afternoon snack or nightcap.
    the inside of almond flour banana bread

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: For a vegan grain-free banana bread, try replacing the eggs with three flax eggs. One flax egg equals one tablespoon of ground flax seed meal mixed into three tablespoons of water. While I haven’t tried this vegan option myself yet, I’m sure it’d work just fine!

    Make it Added Sugar-Free: Because the bananas are so naturally sweet, you can totally leave the coconut sugar out of this healthier dessert recipe.

    Almond Flour Banana Bread

    5 from 1 vote
    Recipe by Samantha Course: Snacks, Breakfast, DessertDifficulty: Easy
    Servings

    10

    slices
    Prep time

    10

    minutes
    Cooking time

    40

    minutes
    Total time

    50

    minutes

    Super healthy and delicious almond flour banana bread! Made with whole, good-for-you ingredients, perfectly sweet, and totally irresistible. Toast up a slice of this grain-free, dairy-free, and refined sugar-free banana bread as a comforting, yet nutritious breakfast, snack, or dessert.

    Ingredients

    • 2 1/2 cups almond flour

    • 1/4 cup coconut sugar

    • 1 teaspoon baking soda

    • 1/2 teaspoon baking powder

    • 1 teaspoon cinnamon

    • 2 tablespoons coconut oil, melted

    • 1 cup mashed banana (about 2 very ripe bananas)

    • 3 eggs

    • 1 teaspoon vanilla extract

    • 1 cup chocolate chips, optional

    Directions

    • Preheat oven to 350° Fahrenheit and line a 9×5-inch loaf pan with parchment paper.
    • Whisk together the almond flour, coconut sugar, baking soda, baking powder, and cinnamon in a large bowl.
    • Add in the melted coconut oil, mashed banana, eggs, and vanilla extract – mix until fully combined. Fold in chocolate chips if using, until evenly dispersed throughout batter.
    • Transfer batter to prepared loaf pan and bake for 40-50 minutes or until a toothpick inserted down the center of the bread comes out clean. Remove from the oven and transfer to a wire cooling rack, cool bread completely (about 1 hour) before slicing.

    Recipe Video

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    30 Minutes or Less

    Gluten-Free Chocolate Chip Cookie Brittle

    By
    stack of gluten-free chocolate chip cookie brittle

    Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!

    gluten-free chocolate chip cookie brittle in a bowl with milk on the side

    What You’ll Need To Make Gluten-Free Cookie Brittle

    Oil – Any neutral tasting oil will work in this recipe. I’ve made this recipe with both avocado oil and melted refined coconut oil. Avocado oil yields no flavor, while coconut oil yields a slight coconut flavor. Though both baked up perfectly crispy, so use whatever you’d like.

    Egg Whites – By leaving out the egg yolks, we get an even crispier cookie brittle. For help figuring out how to separate egg whites from the yolk, I recommend following this tutorial. And don’t throw out your egg yolks! They’re deeply nutritious, so save them for your morning scramble.

    Almond Flour – Almond flour works flawlessly in our cookie brittle batter. Also, in using almond flour in place of any other flour, we keep this dessert recipe grain-free and paleo-friendly.

    Chocolate Chips – For a gluten-free chocolate chip cookie brittle, you’re gonna need plenty of chocolate chips. However, you can totally replace the chocolate chips in this recipe with anything you’d like. I’ve made a birthday cake cookie brittle using this recipe, by swapping out the chocolate chips for one cup of rainbow sprinkles – so fun and delicious!

    gluten-free chocolate chip cookie brittle stacked

    Tips and Tricks

    • After 10 minutes of baking, you’ll want to remove your brittle from the oven to gently slice it. For easy slicing, I recommend using a pizza cutter and rolling it through the brittle in all different directions! Though if you don’t have a pizza cutter, use a sharp knife instead.
    • You must let this gluten-free chocolate chip cookie brittle cool completely before eating! If not, it won’t get nearly as crispy. Therefore, transfer your brittle pieces to a wire cooling rack for at least 30 minutes before eating, serving, and/or storing.
    • While not necessary, I recommend storing leftover brittle in an airtight container in your fridge! This will ensure the pieces stay crispy, and the chocolate doesn’t melt.

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: While I haven’t tried this variation myself yet, you might be able to get away with substituting the egg whites for two flax eggs. To make one flax egg, combine one tablespoon of ground flax meal with three tablespoons of water, whisk together then let it sit for 10 minutes, until the mixture thickens. Once thick, add in the flax eggs just as you would the egg whites. If you take this option, please let me know how it turns out!

    Make it Paleo: Surprise! This dessert recipe is already paleo. Though to ensure it remains paleo, use your favorite refined sugar-free chocolate chips.

    Gluten-Free Chocolate Chip Cookie Brittle

    0 from 0 votes
    Recipe by Samantha Course: DessertDifficulty: Easy
    Servings

    8

    servings
    Prep time

    5

    minutes
    Cooking time

    20

    minutes
    Total time

    25

    minutes

    Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!

    Ingredients

    • 1/2 cup coconut sugar

    • 1/2 cup neutral tasting oil, see Notes

    • 2 egg whites

    • 1 teaspoon vanilla extract

    • 3/4 cup almond flour

    • 1/2 cup tapioca flour

    • 1/4 teaspoon baking soda

    • 1 cup chocolate chips

    Directions

    • Preheat oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
    • Mix together the coconut sugar and oil in a large bowl. Add in the egg whites and vanilla extract, mix until combined.
    • Add almond flour, tapioca flour, and baking soda to the bowl and continue to mix until a dough forms. Fold in chocolate chips until evenly dispersed throughout dough.
    • Transfer cookie brittle dough to prepared cookie sheet and flatten into an even, thin layer (about ¼-inch thick).
    • Bake for 10 minutes, then remove from oven and slice into brittle pieces before putting it back into the oven for an additional 10-12 minutes.
    • Remove from oven and transfer to a wire cooling rack to let cool completely before breaking into pieces.

    Recipe Video

    Notes

    • Neutral Tasting Oil: Refined coconut oil, avocado oil, or olive oil will all work!

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