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Keto chocolate mug cake

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.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: Gluten-free chocolate cake, Gluten-free mug cake, Keto chocolate cake, Keto mug cake, Quick dessert recipes
Servings: 2 servings
Calories: 287kcal


  • Microwave-safe ramekins


  • 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
  • 11 tablespoon unsweetened cocoa powder
  • ½ teaspoon baking powder


  • 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.


NET CARBS: 4g (without toppings)


Serving: 1serving | Calories: 287kcal | Carbohydrates: 10g | Protein: 7g | Fat: 24g | Potassium: 99mg | Fiber: 6g | Sugar: 1g | Vitamin A: 500IU | Calcium: 80mg | Iron: 3mg