Made with dark chocolate, cocoa powder, and coconut flour, this keto chocolate mug cake recipe is a gluten-free dessert that you can make in just a few minutes in your microwave.
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Ingredients and substitutes
Chocolate - Use milk or dark keto-friendly chocolate of your choice (ones from Lily's and Choczero are great for this recipe) or a regular dark chocolate bar with at least 80% cocoa.
Cocoa powder - You'll need unsweetened cocoa powder of good quality.
Flour - I use coconut flour for my low carb chocolate mug cake. If you want to substitute it with almond flour, you'll need to add 2 to 3 tablespoons instead of one because almond flour is less liquid absorbent than coconut flour, meaning you need more of it to achieve the right consistency. It should be like a thick pancake batter.
Salt and vanilla extract - We need salt for a flavor balance and a little bit of vanilla because why not?
Baking powder - We need to lift our low carb keto mug cake fast (since we cook it in the microwave) and a leavening agent will help us make this possible.
Egg - We need one extra-large egg (should be around 60g each) at room temperature. Whisk it lightly and gradually add to the chocolate mixture.
Butter - You can use refined coconut oil or extra mild olive oil if you want to make this mug cake dairy-free and paleo-friendly.
Sweetened - I use an erythritol and stevia blend from Sukrin. You can also use pure granulated erythritol such as from Swerve, monk fruit, or allulose.
Step by step directions
In a small bowl, combine the coconut flour, cocoa powder, and baking powder.
In another bowl, add the chocolate and butter and melt in a microwave for 5-10 sec intervals, stirring well in between. Stop when a few pieces of chocolate are still left; they will melt from the heat of the mixture.
When the chocolate has melted, add the sweetener, vanilla, and salt. Mix well. Then, add the whisked egg while mixing continuously. Keep mixing until you reach a homogenous consistency.
Add the dry ingredients and mix until no dry ingredients are left.
Split the batter between two standard 6oz (170ml) ramekins and microwave for 60-70 sec at full power (1000 watt in my microwave) until risen and just firm on the top. A few wet spots on the top of the mug cakes are okay. If you microwave for too long, the cake will come out dry.
Serve with fresh berries, powdered sugar, and/or freshly whipped heavy cream.
Carbs in keto chocolate mug cake
This easy keto chocolate mug cake is not only a delicious and sugar-free dessert, but it's also fitting those who follow a low carb diet. Each mug cake will have around 4g net carbs.
Serving ideas
Berries - Strawberries and raspberries are perfect with anything chocolate.
More chocolate - You can always melt some extra chocolate and drizzle it on top of the cake.
Heavy whipping cream - This not only perfectly fits a dessert like this sugar-free chocolate mug cake, but it can make it moister if you, by mistake, microwaved it for too long.
Ice cream - Add a scoop of your favorite keto-friendly ice cream on top of a still-warm mug cake. Also, when it melts, it will make the cake moister.
FAQ
Yes, you can! Preheat the oven to 350F (175C) and bake for around 15 minutes or until the top of the cake is just set, with maybe a couple of wet patches, and the toothpick comes out almost dry with just a few crumbs on it.
If you cooked your mug cake for too long, it might be dry. But this is something you can fix! Try adding around one tablespoon of milk on top of a warm cake. It will act as a cake soak and make your dry cake moist again.
More low carb recipes
KETO CHOCOLATE CHIP COOKIES RECIPE
Recipe
Keto chocolate mug cake
Equipment
- Microwave-safe ramekins
Ingredients
- 2 oz 55g keto-friendly dark chocolate chopped, or chocolate chips such as from Lily’s
- 2 tablespoon unsalted butter
- 1 tablespoon granulated sweetener such as Swerve or Sukrin
- ½ teaspoon vanilla extract
- Pinch of salt
- 1 large egg at room temperature, whisked in a bowl
- 1 tablespoon coconut flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking powder
Instructions
- In a small bowl, combine the coconut flour, cocoa powder, and baking powder.
- In another bowl, add the chocolate and butter and melt in a microwave for 5-10 sec intervals, stirring well in between. Stop when a few pieces of chocolate are still left; they will melt from the heat of the mixture.
- When the chocolate has melted, add the sweetener, vanilla, and salt. Mix well. Then, add the whisked egg while mixing continuously. Keep mixing until a homogenous consistency is reached.
- Add the dry ingredients and mix until no dry ingredients are left.
- Split the batter between two standard 6oz (170ml) ramekins and microwave for 60-70 sec at full power (1000 watt) until risen and just firm on the top. A few wet spots on the top of the mug cakes are okay. If you microwave for too long, the cake will come out dry.
- Serve with fresh berries, powdered sugar, and/or freshly whipped cream.
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
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