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!
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🌟 Why You'll Love This Recipe
- Deep chocolate flavor
- Soft, moist, fluffy texture
- Easy recipe - comes together with a fork
- Quick! - Ready in under 5 minutes
- Naturally gluten-free
- Nut-free - uses coconut flour
- Sugar free and keto friendly - only 4.4g net carbs
- Optional chocolate sauce
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. Find the recipe card with ingredient amounts and nutritional information at the bottom of the post.)
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
Yes. The cooking time is the same.
Heat the oven to 180C / 350F electric or 160C / 320F fan assisted. Bake for 10-15 minutes. Test with a toothpick for done-ness. For a larger keto desert, try my sugar free chocolate cupcakes or the keto chocolate cake.
Make my coconut flour mug cake instead.
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
Tried this recipe? Give it a star rating below!
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Recipe
Keto Chocolate Mug Cake
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary. ***As an Amazon Associate I earn from qualifying purchases.
Equipment
- 2 ramekins (3.5 inch, 6 ounce capacity)
Ingredients
- 1 ½ tablespoon coconut flour
- ½ tsp baking powder
- 2 tablespoon cacao powder or cocoa powder
- 2 tbsp powdered sweetener
- 1 egg medium
- 5 tablespoon heavy cream
- 2 tablespoon sugar free chocolate chips optional
- ¼ teaspoon 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 teaspoon 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 both ramekins at the same time on high for 90 seconds. 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
- 600W = low power. 110 seconds
- 800W = 100 seconds
- 900W = 90 seconds
- 1000W = 80 seconds
- 1200W = 60 seconds
Nutrition
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William Heller
This is my go-to Chocolate cake recipe. I've been using it for years. The BEST mug cake recipe.
Carol
Cook time, is it for both of them in the oven for 1 1/2 min. Or is it just for 1 ramekin at a time?
Katrin Nürnberger
I cooked both at the same time.
Hazel
OMG! heaven.. what a find! So grateful for this recipe! Thank you ❤️
Sophie
This is absolutely INCREDIBLE!!! I am guilty of not usually making time to leave a review but honestly this is THE BEST keto dessert recipe I've tried - when looking to replicate something in terms of both taste and texture: this is a genuine chocolate cake with cake texture and chocolate taste, with zero weird aftertaste in sight... THANK YOU SO MUCH KATRIN for creating this and publishing it, it's going to become my go-to keto dessert. I've got the biggest sweet tooth so this is a keto lifesaver for me. PS absolutely make the sauce to go with it! I melted one square of 90% Lindt chocolate with some double cream (by eye) and is BEAUTIFUL.
Katrin Nürnberger
SO GLAD YOU LIKE IT!!!!!!
Debbie
Just made this, so delicious! I used cocoa powder and included the chocolate sauce - a chocoholic's dream! Best keto dessert I've ever had. Thank you!
Molly
I just made these as a Friday night treat and was amazed at how gorgeous the cake is. I microwaved them for 2 minutes (700w) and made the chocolate sauce but that wasn't for me with 90% chocolate it was too bitter. I definitely will be making them again. Spare one in the fridge for tomorrow.
Silvana
Can I bake it in the oven? If yes what temperature and for how long? Thanks
Katrin Nürnberger
Yes, I would go for 180C electric / 350F and test after 12 minutes.
Dawn Taylor
Delicious! I did add an extra 10 seconds to cooking time though...
Katrin Nürnberger
Glad you like it! Yes, all microwaves are a little different. Maybe the wattage you used to cook was lower.
LORI STATEN
I have a question Katrin, can you use half and half in place of heavy cream?
Katrin Nürnberger
Yes, that should work just as well.
Clare
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. Both tasted yum though!
Katrin Nürnberger
It always depends on the Wattage of your microwave. Mine cooks at 900w - yours is probably lower.
Carol
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
That's great I'm glad you enjoyed the mug cake.
Melanie
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
Yes, it should. Use 3x the amount of almond flour though - it absorbs less liquid than coconut flour.
Tina
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
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
That's so good to hear! Let me know if you're enjoying this one as well.
Merroney
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
Absolutely fabulous. I topped it with berries and yoghurt and it was scrummy!
Sharon
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
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
That sounds absolutely delicious!
Efren Colomo
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
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
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
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.
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
So glad you like it!!
Elaine from Yorkshire
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
So glad you like the cake!!!
Selina
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
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
Hi Beverly, I cook them together.
Annie
Ridiculously delicious!!
FAY WADE
Absolutely moist and delicious. I accidentally used granular erythritol but it was fine.
Katrin Nürnberger
Perfect!
Dawn
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
Hi Dawn, that's interesting. What would you say was the difference? Maybe it was sweeter that way and you preferred that?
Sheila
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
So glad you like the mut cake! Sounds like a scrumptious breakfast treat 🙂