Love chocolate cake but don’t have the time to make a big one? This Keto Chocolate Mug Cake is perfect if you want a single serve keto treat that’s ready in 5 minutes flat.
Estimated reading time: 3 minutes
Using a microwave usually gives you the best results when making mug cakes, as it gives you more rise, which results in a fluffy texture which doesn’t translate to an oven baked mug cake using similar ingredients.
I’m assuming if you’re looking for a mug cake, you know what it is, but a typical mug cake is as simple as it sounds… a cake in a mug! (see more)
How Many Carbs In A Keto Chocolate Mug Cake?
This recipe contains 8.5g net carbs per serving, or 18g total carbs.
Generally, I advise most people to be tracking 40g total carbs at least to start with, so this should definitely fit within your macros.
However, if you are tracking 20g net carbs, you could cut the carbs down by 1.4g so each serve is 7.2g you can omit the chocolate chips… but they are nice and add that special bit of chocolate goo!
Let’s make a Keto Mug Brownie!
- Almond Flour (you could use coconut flour, but I would prefer you use sesame seed flour for a nut-free option)
- Erythritol (or liquid stevia) – I’d use 1/4 tsp of liquid stevia if replacing for erythritol (also giving it less total carbs)
- Raw cacao powder (for that rich chocolate taste)
- baking powder AND baking soda
- Sugar free chocolate chips (optional but definitely worth it)
- Yogurt (or ice cream)
- Vanilla Extract
- Almond Milk
- Pinch of salt.
If you wanted to simplify this recipe, simply use eggs, almond flour and butter, and experiment as you like!
Best served with keto ice cream, whipped cream, yoghurt or coconut yogurt.
For dairy-free, replace the yoghurt and butter with coconut yoghurt and coconut oil.
For egg-free, replace the egg with 1 tbsp of flax meal soaked for 5 minutes in 2.5 tbsp of water.
Start by microwaving the keto chocolate Mug Cakes for 90 seconds on high, up to 110 seconds depending on how soft you like them.
If you don’t have a microwave you can bake in a preheated oven (350F / 180C / 160 fan) for about 15 minutes or until you can insert and remove a skewer without crumbs sticking. Make sure your mug / ramekin is oven safe and there is plenty of space for the batter to rise.
- Keto Cheesecake No Bake
- Keto Lemon Coconut Cake with Cream Cheese Icing
- Keto Cheesecake Bites
- No-Churn Keto Ice Cream
- Keto Chocolate Chip Muffins
Keto Chocolate Mug Cake
- 6 tbsp almond flour 36g (from coles or woolworths)
- 2 tbsp Erythritol (SoNourished) Natvia is the best erythritol brand in Australia
- 1.5 tbsp raw cacao 8g
- 1/4 tsp baking powder
- 1 Pinch baking soda under 1/8 tsp
- 10 g sugar free chocolate chips or lindt 90 chocolate cut into small chunks
- 1 tbsp butter or coconut oil (melted) (DF)
- 1 large egg
- 1 tbsp greek yoghurt or coconut yoghurt DF OR ice cream
- 1/4 tsp vanilla extract
- 1 tbsp almond milk
- Pinch of salt
- Place all the dry ingredients in a mug. Mix with a spoon to combine.
- Add the wet. Mix with a spoon to combine.
- Microwave for about 90 seconds on high (or up to 110 if you prefer them less soft). Mine took 90 seconds and was perfect. They firm up as they cool as well so try not to overcook.
- Allow to cool slightly and top with keto ice cream, whipped cream, yoghurt or coconut yoghurt (DF).
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