Banana Almond Mug Cake (Low Carb and Gluten Free)

low carb banana mug cake recipeI know, I know, bananas are not usually low carb diet approved, but stick with me here OK?

I recently found myself in possession of several bunches of bananas that were turning all spotty and brown faster than they would realistically get eaten.  Mr. Hungry likes them, but Hungry Jr. recently decided he hates bananas because of the strings that sometimes come off of the sides. No matter that I pull them off for him, he’s annoyingly firm in his resolve to abstain.

Now that only one of us was going to be eating the rapidly deteriorating bananas, I knew I’d have to freeze some or they’d end up in the compost heap.

Back in the day that wouldn’t have been an issue, because I’d make banana bread or smoothies with the frozen bananas so they wouldn’t last long.  Since I went low carb though, I rarely use bananas anymore and didn’t want them taking up valuable real estate in my shoebox-sized freezer.  So I decided to see if I could make them into a low carb mug cake.

low carb and gluten free mug cake recipe from mellissa sevigny of

[pinterest text=”Banana Almond Mug Cakes (low carb and gluten free) by Mellissa Sevigny at” layout=”horizontal” image=”×950.jpg”]
I modified the recipe for the popular chocolate brownie mug cake, and the bananas and almond butter made for a nice soft texture – it was quite tasty!  An unexpected bonus is that since these are sweetened by the banana, there is no need to add extra sweetener (though you could if you wanted to.)

Other than the banana slice garnish, which is totally optional, this entire recipe only contains 1/3 cup mashed bananas.  It’s packed with banana flavor, but with not as many carbs as you would imagine.  So if you love the taste of bananas like I do, you can rejoice that they are back on the menu (in moderation of course.)

gluten free and low carb banana cake recipe by

[pinterest text=”Banana Almond Mug Cakes (low carb and gluten free) by Mellissa Sevigny at” layout=”horizontal” image=”×950.jpg”]
This recipe makes 4 good sized cakes which can be microwaved in paper baking cups, small mugs, or ramekins.  The whipped cream and banana garnish are optional and not included in the nutrition information.

banana mug cake gluten free and low carb by mellissa sevigny

[pinterest text=”Banana Almond Mug Cakes (low carb and gluten free) by Mellissa Sevigny at” layout=”horizontal” image=”×950.jpg”]

Banana Almond Mug Cake (Low Carb and Gluten Free)

Yield: 4 cakes

Serving Size: 1 cake

Banana Almond Mug Cake (Low Carb and Gluten Free)

A low carb and gluten free banana almond mug cake recipe.


  • 2 Tbsp butter
  • 1/3 cup mashed ripe banana
  • 1/3 cup almond flour
  • 1 Tbsp almond butter
  • 1 egg
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1 Tbsp coconut flour


  • Melt the butter. Add the rest of the ingredients and mix well. Spoon into 4 greased ramekins or paper baking cups. Place all four cups on a plate at once. Microwave for 90 seconds. Serve warm with optional whipped cream and banana slices.


Approximate nutrition info per cake: 94 calories, 14g fat, 5.5g net carbs, 5g protein

low carb and gluten free banana cake

[pinterest text=”Banana Almond Mug Cakes (low carb and gluten free) by Mellissa Sevigny at” layout=”horizontal” image=””]
For more great recipes, download your copy of The Gluten Free Low Carber on today!

Also, I could use your help!  I’m planning a giveaway for next week to show my appreciation for your awesomeness, and I’m torn about what to actually give away.  I’ve narrowed it down to two possibilities and would love your feedback on which you’d prefer!  It’s either going to be this or this.  Please let me know your choice in the comments and the most popular will be the one I give away next week!


  1. Dana says

    I think you should give away the Lodge Color (RED) Dutch Oven!! :) It would be the perfect giveaway now that it is officially Fall. Besides, I already have the slicer :)
    Love your site!! :)

  2. Shelley says

    Give away both! Just not at the same time….

    Both look like excellent choices. I think I’d get more use out of the slicer, tho.

  3. Deanna says

    both look great, I think do the spiralizer first and then the dutch oven, Getting ready for soup
    weather but the vegetables are everyday… both great choices, Thank you for a chance to own either one.

  4. Stephanie says

    The Spiral Slicer! :)

    This recipe looks amazing. I’ve only recently gone low carb/no sugar and other than the buckets of candy i’d no longer be able to eat, I was also really bummed about bananas. :) Can’t wait to try this. I also made the shrimp with chipotle butter and the chicken salad from your summer magazine and both were fantastic. So glad I found your site!

  5. WheresMyCollarBones says

    I vote for the Dutch oven. And thanks for this banana mug cake recipe. So glad to find a recipe that I can safely have banana w/i my carb limits!

  6. Dita MacDonald says

    I vote for the Dutch Oven and red is my favorite color and would really cheer up my kitchen.
    Thank you much for the banana cakes recipe. Can’t wait to make it. I miss bananas and will make this today.

  7. Brooker says

    Do you think you could just box this up and mail it to me? That’s what I want you to give away! So when I get home from work its this then sweet dreams :)

  8. Heloisa K says

    I already have a dutch oven and we love it. but if I was the winner and had to choose, i would go for the slicer! there’s so much that could possibly be done and i don’t have one… snif…

  9. P.J. Stietz says

    I’ve gotta go with the veggie slicer. I’ve been dying to try zucchini noodles and this is the only good way I can find to make them.

  10. Kimberly B says

    I am going to try this recipe tonight it sounds delicious! I vote for the spiralizer but the dutch oven is awesome as well – lol!

  11. Mary says

    I’ve wanted a vegetable spiral slicer for a while now (already on my Christmas wish list), but the Dutch Oven looks awesome! Maybe you could do a winner’s choice – then you don’t have to choose :-)
    Love your site – Banana almond Mug Cake is on the menu tonight!

  12. says

    Oh, my, these look scrumptious, Melissa. And I even have the same little non-stick ruffled tins to make them in! Company coming Sunday for dinner and I know what I’m making for dessert! Thanks! Can’t wait to taste these!

  13. frank weir says

    Superb recipe…just made it. I think pumpkin would work well too adding whatever non sugar sweetener and spices people prefer. Would be like a mini instant pumpkin pie. Great for fall. Thanks for sharing.

  14. Eric says

    I’ve got both! How did THAT happen?? I would be hard pressed to decide which one I like more. The Dutch Oven is probably more useful, but the spiralizer gives you access to noodles (of the veggie kind), and there is something awesome about being able to twirl your dinner onto your fork again. And I know the place to find recipes for meatballs…! ;)

    • says

      Really? Meatballs? Hmmm… ;) You’ll be happy to know I decided to go with a winner’s choice, and I threw a magic bullet into the mix as well – hopefully you don’t have one of those also, but if you do and you are the winner, any one of the items would make a great gift!

  15. PrincessPindy says

    This looks great!!! I would love the slicer but would be thrilled to win anything!! Just found your site and am very excited. Gluten Free, sugarless and potato free for 6 weeks…. thank you!!!


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