Chocolate Mug Cake Low Carb Keto Recipe

Chocolate Mug Cake Low Carb Keto Recipe

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Chocolate Mug Cake Low Carb Keto Recipe

If you haven’t tried a low carb chocolate mug cake yet, you’re in for a treat. It’s moist and chocolate-y, and tastes like a real dessert. And the best part? This easy keto mug cake is ready in just a few minutes!

Keto chocolate cake in a mug is exactly what it sounds like… it’s a single-serve chocolate cake that’s made in a mug! Easy, fast, and made with common ingredients for anyone that likes gluten-free, paleo, or low carb cooking. All you need is salted butter, unsweetened baking chocolate, almond flour (make sure it’s blanched and finely ground!), sweetener, baking powder, egg, and vanilla extract (optional).

How To Make A Keto Mug Cake In The Microwave

The original recipe for how to make chocolate mug cake uses the microwave, making it ultra fast to prepare. If you prefer the oven, no problem! We’ll cover both ways, so you can decide what is best for you.

  • Melt the butter and chocolate. You can make your paleo chocolate cake in a mug or in a ramekin, and melt the butter and chocolate right in there.
  • Mix up the batter. Stir in almond flour, sweetener, baking powder, egg, and vanilla into the ramekin or mug.
  • Cook. Microwave the mug cake for 60-75 seconds, until just firm.

TIP: This last step is really the only “trick” to the recipe. As long as you don’t overcook your low carb chocolate mug cake, it won’t be dry! You want it to be spring-y, but not dry.

How To Make A Keto Mug Cake In The Oven

You can also bake this paleo mug cake chocolate in the oven too.

  • Preheat the oven to 350 degrees F.
  • Melt the butter and chocolate. Melt the butter and chocolate together in a double boiler.
  • Mix up the batter. Stir in the almond flour, sweetener, baking powder, egg, and vanilla.
  • Bake mug cakes. Transfer batter into ramekins and bake for about 15 minutes.

TIP: You’ll need either a large 12-oz ramekin or two small 6-oz ramekins. Make sure your ramekins are a lot bigger than the volume of the batter (about double the size), because the cake will rise as it’s baking.

Toppings For Paleo Chocolate Cake In A Mug

It’s delicious on its own, but my favorite way to enjoy this delicious mug cake is to add toppings. For the ultimate keto mug cake, top it with

  • More (sugar-free) melted chocolate
  • Chopped nuts
  • Homemade whipped cream – you don’t even need sweetener, but can add some powdered sweetener if you like
  • Sugar-free keto ice cream – my favorite topping!
  • Peanut butter drizzle

The Chocolate Mug Cake Low Carb Keto Recipe

This EASY keto chocolate mug cake recipe takes just 2 minutes, with 6 ingredients + 4g net carbs! Paleo low carb chocolate mug cake is rich, moist and delicious.

  • Calories 433 kcal
  • Prep Time 2 minutes
  • Cook Time 2 minutes
  • Total Time 4 minutes
  • Servings 1 mug cake
  • US Customary – Metric

Ingredients

  • 1 tbsp Butter (salted; *see notes for dairy-free options)
  • 3/4 oz Unsweetened baking chocolate
  • 3 tbsp Blanched almond flour
  • 1 1/2 tbsp Besti Monk Fruit Allulose Blend (or any granulated sweetener; *see notes for options)
  • 1/2 tsp Gluten-free baking powder
  • 1 large Egg
  • 1/4 tsp Vanilla extract (optional)

Instructions

Microwave Instructions

  1. Melt the butter and chocolate together in a mug or large 12 oz (355 mL) ramekin in the microwave (about 45-60 seconds, stirring halfway through). Be careful not to burn it. Make sure the ramekin is at least double the volume of the ingredients, because the mug cake will rise.
  2. Add the almond flour, sweetener, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
  3. Microwave for about 60-75 seconds, until just firm. (Don’t overcook, or it will be dry.)
  4. Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted chocolate stirred with sweetener.

Oven Instructions

  1. Preheat the oven to 350 degrees F (177 degrees C).
  2. Melt the butter and chocolate together in a double boiler on the stove. Be careful not to burn it. Remove from heat.
  3. Add the almond flour, sweetener, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
  4. Transfer the batter to a large 12 oz (355 mL) oven-safe ramekin (or two smaller 6 oz (178 mL) ones). Make sure the ramekins are at least double the volume of the ingredients, because the cake will rise. Bake for about 15 minutes, until just firm.
  5. Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted chocolate stirred with sweetener.

Recipe Notes

Serving size: 1 mug cake (entire recipe)

  • For a dairy-free or paleo version, use ghee or coconut oil, and add a pinch of salt.
  • The original version of this recipe used erythritol, but the monk fruit allulose blend makes a far superior, super moist mug cake. Paleo followers may prefer to use coconut sugar for the sweetener.