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.
Servings: 2 servings
Calories: 287kcal
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
NET CARBS: 4g (without toppings)
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.
Nutrition
Serving: 1serving | Calories: 287kcal | Carbohydrates: 10g | Protein: 7g | Fat: 24g | Potassium: 99mg | Fiber: 6g | Sugar: 1g | Vitamin A: 500IU | Calcium: 80mg | Iron: 3mg