Keto Chocolate Mug Cake

This keto chocolate mug cake is fluffy, rich and packed with chocolate flavor. It takes only a few minutes to make and uses ingredients you probably have in your kitchen right now.

After making this rather delicious lemon mug cake, I decided I needed a chocolate counterpart. Firstly, because mug cakes are my new low carb dessert passion. And secondly, because chocolate is my oldest, dearest friend.

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 teaspoon of cocoa powder there - and after five attempts this chocolatey beauty was born!

Update 2022: Since then I have added two more chocolate keto mug cake recipes to my collection - this 5 ingredient lava mug cake and a sugar-free mug brownie.

The three are now on regular rotation in my house. I can't decide which one I like best!

Jump to:

• 🌟 Why You'll Love This Recipe
• Ingredients
• Instructions
• Microwave timings
• Top tips
• FAQ
• Toppings
• Add-ins
• Variations
• Storage
• Related recipes
• Recipe

Ingredients

Here are the ingredients you'll need for a keto mug cake with coconut flour:

• Coconut flour - Level the tablespoons of coconut flour to use the correct amount (no heaped spoonfuls). Coconut flour is very absorbent and you only need very little.
• Baking powder
• Cacao powder - or use unsweetened cocoa powder
• Powdered sweetener - I like erythritol monkfruit sweetener blends such as Lakanto. Swerve would work as a sugar substitute too, or pure erythritol, xylitol or allulose.
• Egg - medium
• Heavy cream - I use it instead of butter or coconut oil, makes the texture light and soft
• Sugar-free chocolate chips - or chop 90% chocolate such as Lindt. You can also use homemade sugar free chocolate chips
• Vanilla extract - optional

Instructions

This section contains step by step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.

Step 1: In a mixing bowl, combine your dry ingredients - coconut flour, baking powder, cacao powder, sweetener. Make sure there are no lumps.

Step 2: Add the wet ingredients - the egg, cream and vanilla extract. Mix well.

Step 3: Stir in the chocolate chips and let the batter rest for a minute.

Step 4: Melt ½ teaspoon butter each in 2 mugs or microwave safe ramekins 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 or ramekins.

Step 5: Microwave on high for 90 seconds. Don't microwave any longer or your cakes will become dry.

Step 6: Enjoy straight out of the ramekin or wait until the cake has cooled a bit before you turn it out onto a plate.

Microwave timings

My microwave operates at 900 watts and the mug cakes baked in 90 seconds. Here is an overview of recommended baking times:

• 600W = low power. 110 seconds 
• 800W = 100 seconds
• 900W = 90 seconds 
• 1000W = 80 seconds
• 1200W = 60 seconds 

Check the cakes 10 seconds before they are finished. If necessary, add increments of 10 seconds. 

Keep in mind that cakes continue to cook in the hot cup after you take them out. So don't be tempted to overcook or they will dry out.

Top tips

Do not overfill. The batter rises as it cooks and can overflow. The container you use should be wide rather than narrow and tall. Don't fill with batter more than half. Always have a few fingers of free space between the batter and the rim. 

Let it cool. If you want to turn the mug cake out onto a plate, wait until it has cooled a little so it does not fall apart. Keto cakes are fragile when hot. They firm up as they cool.

FAQ

Toppings

This keto chocolate mug cake recipe tastes delicious all on its own. But you can serve it with the following:

• Sugar-free chocolate sauce: Slowly melt 2 tablespoons sugar-free chocolate chips and 1 tablespoon butter. Stir until liquid, then add 2-3 tablespoons cream. Let cool until it starts to thicken, then pour or spoon.
• Sugar free whipped cream
• A scoop of sugar free ice cream

Add-ins

Here are a few ideas how you can change the flavor:

• Add a few raspberries or strawberries into the batter
• A handful of nuts such as pecans or walnuts
• Spoon 1 tablespoon of almond butter or peanut butter in the center of the cakes before cooking
• Make a cheesecake filling with 1 tablespoon cream cheese and 1 teaspoon powdered sweetener

Variations

Almond flour mug cake: Use 3 tablespoons of extra fine almond flour instead of coconut flour. If you're using ground almonds or coarse almond flour, increase to 4 tablespoons.

Dairy-free: For a dairy-free mug cake, swap the heavy cream for coconut cream.

Storage

Mug cakes are best eaten straight away.

Refrigerator: However, it is possible to store this cake in an airtight container in the fridge for up to 3 days.

Freezer: You can also freeze it for up to 3 months.

Related recipes

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