A moist and chocolatey keto mug cake made with coconut flour. Enjoy this cake straight out of the mug or transfer onto a plate and smother it with sugar free chocolate sauce! Low carb and gluten free.
FIND THE RECIPE CARD WITH INGREDIENTS AND INSTRUCTIONS AT THE BOTTOM OF THE PAGE. DON’T MISS THE EXTRA TIPS IN THE POST!
Sometimes you just have to sleep on it. And then suddenly, the solution is obvious.
This is exactly what happened with this Keto mug cake recipe!
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…
I have to admit: it was fun. At the end of the afternoon I had produced no less than five versions of a chocolate chip Keto mug cake, all of which were kind of delicious. I had even shot a video.
My family was quite happy that dessert was ready before dinner had begun and insisted that all cakes were great.
But. I knew they could be better.
Friends, you know I am a food nerd. There I was lying in bed last night pondering which ingredient I could add to make my chocolate mug cake AWESOME.
And then, at roughly 5:29 am I knew what it was: I didn’t have to add anything. I had to take something away!
Let me give you full disclosure here. In my original recipe I had settled on 2 tbsp coconut flour. It produced a pretty-looking cake which stayed soft and delightfully spongy while warm, but firmed up too much for my liking when cold. Whilst still yum and certainly nourishing, I was after a moister specimen.
Simply by reducing the amount of coconut flour to 1 1/2 tbsp, the cake came out just perfect!
Here are some tips and tricks you might find useful:
- The cake 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.
- My batter was way softer using only 1 1/2 tbsp of coconut flour than the one you see in the video. There is a photo of it in the recipe instructions!
- The chocolate sauce is optional, but yum. I haven’t included it in the recipe calculation. Alternatively, you could eat this cake with sugar free ice cream or some whipped cream and berries.
- If you don’t have a microwave you could try the recipe in the oven at 180 Celsius / 356 Fahrenheit for 10-15 minutes. Alternatively, try out my sugar free chocolate muffins, they’ve got rave reviews 🙂
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Chocolate Chip Keto Mug Cake
A moist and chocolatey keto mug cake made with coconut flour. Enjoy this cake straight out of the mug or transfer onto a plate and smother it with chocolate sauce! Sugar free, low carb, gluten free.
Ingredients
- 1 1/2 tbsp coconut flour
- 1/2 tsp baking powder
- 2 tbsp cacao powder
- 2 tbsp powdered sweetener
- 1 egg medium
- 5 tbsp double/heavy cream
- 2 tbsp sugar free chocolate chips
- 1/4 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 1/2 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 1/2 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 notes for an optional chocolate sauce!
Recipe Notes
For an optional chocolate sauce, melt 2 tbsp sugar free chocolate chips and 1 tbsp butter. I like to start them 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. Add 2-3 tbsp cream or milk and stir until smooth and pourable.
If you cannot get hold of sugar free chocolate chips, you can use very dark chocolate instead, with a minimum of 85% cocoa solids and break it into small pieces. I've done that for my chocolate chip cookies and it worked well.
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 halve the amount stated in the recipe.
I used classic ramekins just like these. They are great for making little cakes and they're perfect for my Low Carb English Muffins, too.
Alfie M. says
My son is on keto. It’s been difficult finding a chocolate dessert he enjoys. BUT THIS…this was delicious. Even I enjoyed it and I’m not on keto. I sifted all dry ingredients and used a large egg. I substituted unsweetened cocoa powder for the cacao….same measurements. Topped it with a dusting of confectulioner’s sugar. Delish! What I love the most is the serving size and how quick it is to make. Thanks!
Katrin says
That’s so good to hear! Thank you for taking the time to comment. The cocoa powder has a stronger chocolate taste than the cacao, so I’m sure that tasted great.
Zeenat says
May I suggest you add the oven cooking option in the recipe?
It would be useful for people, like me, who do not use/have a microwave.
I only saw your recommendations regarding cooking in the oven while scrolling through the comments…
Katrin says
Sure, I’ll do that – good idea. Thank you for your comment
Donna J Shepherd says
This will curb my chocolate addiction with little sugar – a win-win. Thanks!
Katrin says
You’re welcome, 🙂
Kathy says
This has been our desert for the last 3 nights! Reminds me of Carnival Cruise Lines cholocate lava cake! Yummy
Katrin says
Once you find a favourite, it’s difficult to stop!! I know what you mean…. 🙂
Char says
If I only have large eggs do I need to adjust anything in the recipe?
Katrin says
That’s a good question – probably not. I’d pick the smallest of the bunch and just make the recipe as is. If you feel the dough is incredibly liquid (like pancake batter) though you could add an extra pinch of coconut flour. Let the dough sit for a minute or so before you decide to do that though to give the coconut flour time to absorb liquid.
carol valerio says
can it be done in the oven cause i don’t have microwave what’s the timing and temperature thanks.
Katrin says
Hi Carol, I’d try it at 180 Celsius / 356 Fahrenheit for around 12 minutes. Test the inside to see if it’s done!
MontySwiss says
I made this as per the recipe and served it with mascarpone. Absolutely delicious! Thank you!
Katrin says
What a great idea to have it with mascarpone! Sounds yum. I make a cinnamon flavoured mascarpone which I’ll try out with this cake next time
Lorna says
This is a delicious recipe, really moist and soft. I didn’t make a chocolate sauce this time because I did not have enough chocolate chips, but will definitely add it next time. Nevertheless, it’s great without too. One thing – do follow the advice to mix the batter well, maybe even sift it. I had a few coconut flour crumbles inside my cake.
Katrin says
Thank you for your comment and your input Lorna! I’m glad you like the cake.
JanineL says
I have made this cake three times in a row now. It’s so good! I used 1 large tbsp cocoa instead of the cacao and it worked a treat.
Katrin says
Hi Janine, that’s interesting, now we know which amount of cocoa works. Thank you for trying the recipe – happy you’re enjoying it!
Britta says
This looks so good. I have coconut flour in the house, so I’ll try it out tonight!
Katrin says
Hi Britta, I’d love to hear what you think of them once you’ve made them!
Naomi says
I recently tried your lemon mug cake and absolutely loved it. It’s so moist and tasty, just the best. Definitely making this recipe soon. If I wanted to make it with almond flour, how many tbsp would you use?
Katrin says
Oh, I’m happy you like the lemon cake. Regarding the amount of flour, I’d say probably 4 tbsp almond flour, maybe even a tiny more depending how coarse your flour is (an extra tsp?) because this recipe uses more dry ingredients (the cacao powder).
Jayme Daugherty says
This is a great recipe! I actually made mine with 1 T almond meal and 1 T of the coconut flour and amazing flavor. I also substituted the cream for a blend of coconut & almond cream to be dairy free too! The sweetener I used was half monk fruit and half stevia…super tasty and fewer chemicals to contend with! Thanks for the start!