Keto & Low-Carb Chocolate Mug Cake Recipe
This Keto & Low-Carb Chocolate Mug Cake is the perfect single-serve dessert for satisfying chocolate cravings without the carbs or sugar. Ready in under 5 minutes, it’s a quick and easy treat any time of day.
Ingredients
- ¼ cup almond flour
- 1 tbsp unsweetened cocoa powder
- 2 tbsp erythritol (or preferred keto sweetener)
- ¼ tsp baking powder
- Pinch of salt
- 1 large egg
- 1 tbsp melted butter (or coconut oil)
- ½ tsp vanilla extract
Instructions
- In a microwave-safe mug, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
- Add the egg, melted butter, and vanilla extract. Stir until smooth and no dry bits remain.
- Microwave on high for 90 seconds. Check for doneness—cake should be set but moist.
- Let cool for 1 minute, then enjoy straight from the mug or invert onto a plate.
Nutrition Information (per serving)
| Calories | Fat | Total Carbs | Fiber | Net Carbs | Protein |
|---|---|---|---|---|---|
| 300 | 27g | 5g | 3g | 2g | 10g |
Frequently Asked Questions
Can I bake this mug cake instead of microwaving?
Yes! Preheat your oven to 350°F (175°C) and bake in a small ramekin for 12–15 minutes until set.
What sweetener alternatives can I use?
You can swap erythritol for stevia blend, monk fruit sweetener, or allulose—just adjust to taste.
How do I make this dairy-free?
Replace butter with melted coconut oil or a dairy-free margarine and ensure your sweetener is dairy-free.
Can I add toppings?
Absolutely! Top with sugar-free whipped cream, berries, chopped nuts, or a drizzle of sugar-free chocolate syrup.
