When you think of a mug cake, you might think of one of the sweeter options. But, savory mug cakes can be made too! Not to mention, they’re pretty freakin’ awesome. Cheese really helps these things out with the texture too. It gives a more moist, more delicious, more hearty and filling keto fat bomb that you can actually use to replace a full meal – breakfast or lunch!

I literally always have some sort of bacon cooked in my house, whether it’s chocolate covered, spice rubbed, cured, or the good ol’ plain stuff. I suggest you do the same! Cook up 2 baking sheets worth (that’s about 20-24 slices) and keep them in the fridge, ready to go at all times. Don’t forget to save the bacon fat off of those either, it’s a perfect way to render a ton of fat and keep it for your own personal uses. This stuff is like gold in my house, and when I see it disappear I know someone’s getting a lecture about it. 

Yields 1 Bacon, Cheddar & Chive Mug Cake

The Preparation


  • 1 large egg 
  • 2 tablespoons butter 
  • 2 tablespoons almond flour 
  • ½ teaspoon baking powder 


  • 2 slices pre-cooked bacon, chopped 
  • 1 tablespoon almond flour 
  • 1 tablespoon shredded cheddar 
  • 1 tablespoon shredded white cheddar 
  • 1 tablespoon chopped chives 
  • ¼ teaspoon Mrs. Dash Table Blend Pinch of salt

The Execution

  • Mix all base ingredients together. 
  • Chop your bacon and chives, then all all the flavor ingredients together. 
  • Mix everything together and microwave for 65 seconds on high (power level 10).
  • Lightly slam cup against plate to take the mug cake out. Add extra chives and serve!