You are going to love this moist keto chocolate mug cake made with coconut flour. Enjoy it straight out of the mug or transfer onto a plate and smother it with sugar free chocolate sauce! Low carb and gluten free.
After making this rather delicious sugar free lemon mug cake, I decided I needed a chocolate counterpart. Firstly, because mug cakes are my new passion, and secondly, because chocolate is one of my oldest, dearest friends.
I used the recipe for the lemon mug cake as a starting point and began to experiment, swapping out lemon juice with cream and almond flour with coconut flour. A bit of vanilla extract here, another teaspoonful of cacao powder there - and after five attempts this chocolatey beauty was born!
How to make the best ever keto chocolate mug cake:
1.) In a bowl, combine your dry ingredients - coconut flour, baking powder, cacao powder, sweetener. Make sure there are no lumps.
2.) Add your wet ingredients - the egg, cream and vanilla extract. Mix well.
3.) Stir in the chocolate chips and let the batter rest for a minute.
4.) Melt ½ tsp butter each in 2 mugs or 6 oz microwave safe ramekins (30 seconds) and grease the insides. This is an important step if you want to turn your mug cakes out onto a plate. Divide the batter between the mugs/ramekins.
Microwave on high for 1 ½ minutes. Don't microwave any longer or your cakes will become dry.
5. Enjoy straight out of the ramekin or wait until the cake has cooled a bit before you turn it out onto a plate.
6.) For an optional chocolate sauce, melt 2 tbsp sugar free chocolate chips and 1 tbsp butter.
I like to start the chocolate chips off in the microwave (30 seconds, no more) and then put them in a water bath (place a small bowl with the chocolate chips into a larger bowl filled with boiling water).
Stir until liquid and add 2-3 tbsp cream or milk and stir until smooth and pourable.
Tips and tricks
Your chocolate cake in a mug looks a bit soft when straight out of the microwave. Resist the urge to blitz it for another 30 seconds. It dries out easily!
If you want to turn it out onto a plate, wait until it has cooled a little so it does not fall apart.
Make sure you level your tablespoons of coconut flour to use the correct amount. Coconut flour is terribly absorbent, that's why it took me so many tries to get the ratio right.
Stir your dry ingredients really well, to ensure there are no lumps. I couldn't find a sieve, so simply pressed it with my fingers, which was kind of fun.
The Chocolate
I like to use cacao powder instead of cocoa powder. Cacao powder is unprocessed, which means it retains important nutrients and antioxidants. If you are using cocoa powder, which is stronger in taste and darker in colour, you may have to reduce the amount stated in the recipe.
You can either use ready-made sugar free chips like Lily's or simply break 90% chocolate such as Lindt into small pieces.
Alternatively, make your own sugar free chocolate chips! As you can see in the post I linked to, it's really simple and they taste absolutely delicious 🙂
Toppings and variations
If you don't like the idea of a chocolate sauce, you could eat this keto chocolate mug cake with sugar free ice cream or some whipped cream and berries.
As a flavour variation, try 1 tbsp of peanut or almond butter dunked in the batter before microwaving.
Don't like coconut flour? Use 3 tbsp of extra fine almond flour instead! (If you're using ground almonds or coarse almond flour, use 4 tbsp).
Use coconut cream instead of double / heavy cream for dairy free!
Can you make this recipe in the oven?
Yes! Try 180 Celsius / 356 Fahrenheit for 10-15 minutes. Alternatively, try out my sugar free chocolate cupcakes, they've got rave reviews 🙂
Try my other mug cakes:
- Keto Peanut Butter Mug Cake
- Cinnamon Swirl Coconut Flour Mug Cake
- Low Carb Chocolate Pumpkin Mug Cake
- Keto Carrot Cake For Two (Sugar Free)
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Keto Triple Chocolate Mug Cake
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Equipment
- 2 ramekins (3.5 inch, 6 ounce capacity)
Ingredients
- 1 ½ tbsp coconut flour
- ½ tsp baking powder
- 2 tbsp cacao powder
- 2 tbsp powdered sweetener (So Nourished)
- 1 egg medium
- 5 tbsp double/heavy cream
- 2 tbsp sugar free chocolate chips
- ¼ tsp vanilla extract optional
Instructions
- In a bowl, combine your dry ingredients - coconut flour, baking powder, cacao powder, sweetener. Make sure there are no lumps.
- Add your wet ingredients - the egg, cream and vanilla extract. Mix well.
- Stir in the chocolate chips and let the batter rest for a minute.
- Melt ½ tsp butter each in 2 mugs or ramekins (30 seconds) and grease the insides. This is an important step if you want to turn your mug cakes out onto a plate. Divide the batter between the mugs/ramekins.
- Microwave on high for 1 ½ minutes. Don't microwave any longer or your cakes will become dry.
- Enjoy straight out of the ramekin or turn out onto a plate. See post and notes for an optional chocolate sauce!
Video
Notes
Nutrition
This post was first published in 2018. It was updated in January 2020 with new images and recipe tips.
This post contains affiliate links. If you click on one of these links and purchase a product as a result, I may make a small commission, at no extra cost to you. This money helps with the running costs of my website. Thank you for supporting Sugar Free Londoner.
Dawn Taylor says
Delicious! I did add an extra 10 seconds to cooking time though...
Katrin Nürnberger says
Glad you like it! Yes, all microwaves are a little different. Maybe the wattage you used to cook was lower.
Clare says
I followed the recipe but unfortunately the first one I turned out was definitely not cooked after 90seconds with my microwave and turned out as a puddle on my plate!. Cooked for another 20 seconds and was good. Tasted yum though
Katrin Nürnberger says
It always depends on the Wattage of your microwave. Mine cooks at 900w - yours is probably lower.
Carol says
I just got done eating one of the triple chocolate mug cakes from your recipe. It was decadent! I had to use almond milk in place of cream so had to add more coconut flour to the batter. The cake was moist & the topping was great with the coconut milk. I used 100% cacao for the batter & added extra sweetner. Thanks for your great recipe!!
Katrin Nürnberger says
That's great I'm glad you enjoyed the mug cake.
Melanie says
This pudding is divine! So quick and easy and the chocolate chips in it add that extra special touch. It is so moist and decadent! I didn't do the chocolate sauce as I figured there were enough calories already, however next time I will do it with the sauce as an extra special treat. Can I ask if you have made this using almond flour? I prefer the taste and texture of almond flour to coconut flour and wondered if the recipe would work using it?
Katrin Nürnberger says
Yes, it should. Use 3x the amount of almond flour though - it absorbs less liquid than coconut flour.
Tina says
Made it this evening. I used almond flour as didn’t have coconut on hand. Followed the recipe to a t and it was so moist and delicious. Definitely another recipe added to my list.
Ann says
I can't wait to try this! I've tried a couple of your other "mug" recipes and they're great! I love being able to make just a small recipe, quickly, whenever I wish, as I'm cooking for one and trying to be healthy so I don't need a whole cake or dessert sitting on my counter calling my name until it's all gone LOL. These recipes allow me to have a nice little treat without a lot of work and then it's gone :-). Thank you for all your recipes, I have saved many of them and haven't had one fail on me yet!
Katrin Nürnberger says
That's so good to hear! Let me know if you're enjoying this one as well.
Merroney says
This is so, SO good. I've been experimenting with different mug cake recipes since being keto and this one is a complete winner. I melted two squares of 85% chocolate with two tablespoons of soya cream for the topping. It was delicious. I saved the second portion for the next day and heated it in the oven before eating. Brilliant recipe, thank you so much.
Sheila says
Absolutely fabulous. I topped it with berries and yoghurt and it was scrummy!
Sharon says
This one is a keeper! I love how it makes two - one for tonight, one for tomorrow. I'm always afraid to use coconut flour but this was light and moist. Thanks for sharing.
Ruth Fryman says
I love this quick easy keto mug cake. I can't eat chocolate due to histamine issues so I replace the cocoa powder with Carob powder and less sweetener. It's delicious.
I also have made a plain sponge mug cake using the basic recipes without any carob or chocolate. I placed a tbsp of unsweetened stewed apples and cinnamon on the bottom of the ramekins and put the sponge on top. It made a beautiful Eves pudding
Katrin Nürnberger says
That sounds absolutely delicious!
Efren Colomo says
This was yummy! But I cant really have eggs since they trigger my acne. Could it be replaced with a ground chia or flaxseed egg? Or even gelatin? Thanks in advance.
Katrin Nürnberger says
Yes, a flax or chia egg would probably work. I once left out the egg by mistake in this microwave carrot cake and it tasted just as good (though you had to eat it directly from the bowl)
Victoria Winfrey says
what if I don't use a microwave? how else can I bake these mug cakes? i have toaster oven, convection oven and air fryer.... will any of those work and for how long at what temp? thanks... love all your recipes and information.
Katrin Nürnberger says
I would try a regular oven at 180 C / 350F for around 12-15 minutes. Air fryer could be a possibility too - from my experience they cook things faster, so maybe 10 minutes? These timings would be my starting point. Then check and see where you're at 🙂
Suzi V. says
Oh my goodness! This cake is so delicious, I cannot stop eating it 😛 Because there is one thing I love a lot and it is chocolate, the bitter the better 🙂
Katrin, thank you for sharing this recipe with the (keto) world <3
Katrin Nürnberger says
So glad you like it!!
Elaine from Yorkshire says
I used 4tablesp do ground almonds instead of coconut flour. Served up with a dollop of double cream - delicious! Will definitely be at the top of my treats list.
Katrin Nürnberger says
So glad you like the cake!!!
Selina says
Oh my goodness this tastes amazing! So glad that I have found your recipes! I don’t eat dairy - so I switched the cream for coconut yoghurt I had in the fridge. I also used 4 teaspoons xylitol as the sweetener, it came out really well!
Beverley Speck says
Hi Katrin, thank you for all your delicious recipes!
I've not attempted this one yet, so before I do, could you tell me if you cook both the cakes in the microwave together for 1.5 minutes - or separately?
I've made quite a few of your recipes now and they do not disappoint
Katrin Nürnberger says
Hi Beverly, I cook them together.
Annie says
Ridiculously delicious!!
FAY WADE says
Absolutely moist and delicious. I accidentally used granular erythritol but it was fine.
Katrin Nürnberger says
Perfect!
Dawn says
The first time I made this, I accidentally used the granulated monk fruit sweetner. The second time, I used the powdered sweetner. I have to say, the granulated was much better than the powdered. Otherwise, I love this recipe.
Katrin Nürnberger says
Hi Dawn, that's interesting. What would you say was the difference? Maybe it was sweeter that way and you preferred that?
Sheila says
Katrin, I am totally addicted to your chocolate mug cake! I had it with whipped cream and it was everything a chocolate lover could wish for ( especially for breakfast)! Thankyou I Iove your recipes!
Katrin Nürnberger says
So glad you like the mut cake! Sounds like a scrumptious breakfast treat 🙂