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Chocolate Chip Keto Mug Cake

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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.

A chocolate chip keto mug cake with a spoon on a plate

Sometimes you just have to sleep on it. And then suddenly, the solution is obvious.

This is exactly what happened with this chocolatey 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…

A chocolate chip keto mug cake in a ramekin

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.

A spoon drizzling chocolate sauce over a chocolate keto mug cke

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!

A chocolate chip keto mug cake on a plate with chocolate sauce

Tips and tricks for the perfect chocolate keto mug cake:

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 cupcakes, they’ve got rave reviews 🙂

2 chocolate chip keto mug cakes - one in a ramekin without sauce and one with sauce

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 🙂

Starting out on low carb? Find out all about my top 10 essential low carb kitchen gadgets!

Try my other Keto mug cakes: 

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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. 
4.97 from 32 votes
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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. 

Course Dessert
Cuisine British
Keyword chocolate mug cake, keto mug cake, sugar free chocolate cake
Prep Time 2 minutes
Cook Time 1 minute
Total Time 4 minutes
Servings 2
Calories 250 kcal
Author Katrin

Ingredients

Instructions

  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.

    keto mug cake wet ingredients

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

    Keto mug cake chocolate chips

  4. 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. 

    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. 

  5. Microwave on high for 1 1/2 minutes. Don't microwave any longer or your cakes will become dry.

    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. 

  6. Enjoy straight out of the ramekin or turn out onto a plate. See notes for an optional chocolate sauce!

    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. 

Recipe Video

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.  

Even better, make your own sugar free chocolate chips!

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.  

Nutrition Facts
Chocolate Chip Keto Mug Cake
Amount Per Serving
Calories 250 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9.9g62%
Polyunsaturated Fat 1g
Monounsaturated Fat 5.2g
Cholesterol 144mg48%
Sodium 50mg2%
Potassium 144mg4%
Carbohydrates 9.7g3%
Fiber 5.3g22%
Sugar 1.3g1%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  1. Tina says

    Loved this cake! I was about to bake them and discovered I had forgotten the sweetner. Added it after the fact and the batter mixed up fine and tasted great! Also love your 90 sec english muffins!!!

    Reply

    • Katrin says

      Haha, it’s so easy to forget something! I’ve done it loads of time and then discovered that it also works without – I made this Keto carrot cake without egg by mistake, which actually tasted great. However, a cake without sweetness may be a step too far 😉

      Reply

  2. Martin says

    First time I have ever tried to Do something like this , and it was delicious. I copied one of the comments above and mixed the ingredients in a small Tupperware container and microwaved it so it was more like a small cake that I cut into slices. Also used nibs instead of chocolate chips. I left half in the fridge overnight and felt it was better the next day when it was a bit firmer. Your site is brilliant. Looking forward to trying some more of you recipes.

    Reply

  3. Liz Machin says


    Just finished the last mouthful of one of these. I can’t believe how moist, tasty, light and fluffy they are. They are better than any commercially made GF cake and are sugar free!

    Reply

  7. Camille says

    Did you use 6 oz ramekins? The link goes to the 6oz but I wanted to make sure. There are so many options!

    Reply

  8. Cathy says


    This was a winner all round. Even my non keto fussy teenager asked for more. Thank you from Aus.

    Reply

  9. Shelly says


    My favorite mug cake so far. YUM! I added a small dollop of no-sugar added red raspberry jam – and it was just perfect. Thank you so much for this.

    Reply

  10. Samantha N Clausen says


    I’ve made this mug cake over 10 times! Absolutely the best mug cake ever!!!!!!! I use a tupper ware bowl for a mini cake, and eat the little slices.

    Reply

  11. Lucy says


    It’s my birthday tomorrow and I’ve just restarted keto (didn’t want to fail at the first hurdle!)
    This cake is delicious! Thank you for perfecting this!

    Reply

  13. Lauren Vavala | Delicious Little Bites says


    I had been making a mug cake with almond flour that I really like but I ran out. So I found this one to use up some coconut flour. This one is more cake like whereas the other one is more brownie like. I added a big dollop of peanut butter to the top before cooking. It sunk inside and got all melt-y. Yum! Great recipe and cured my sweet craving!

    Reply

  14. karen says

    Havent done this yet but LOVE mug cakes – just for me. at the risk of putting anyone’s nose outta joint- are you aware of Gemma’s Bigger Bolder Baking site. her site is just about baking/desserts and the ‘basics” which are great. I love all of her mug cakes but cant eat them anynore because of the keto diet. She is trying to add in more keto baking and I think you two should collaborate. have yet to be disappointed by any of your recipes. keep it up. Gracias.

    Reply

    • Katrin says

      Hi Karen, of course I know Gemma’s website, she is an accomplished baker! I’m glad my recipes are working out for you, and thank you for the thumbs up 🙂

      Reply

  15. Kristie says


    Just made this but had no cacao powder or cocoa so I blended a heaping Tbs of cacao nibs in the Nutribullet. They didn’t blend to a fine powder but it worked & gave the cake a nutty texture. Also the color was nowhere near as dark as yours. For the sauce I used two ghiradelli 86% squares stirred into a TBS of melted butter with a dash of truvia and a splash of heavy cream. It tasted sweet & salty (maybe from the baking powder?) & delicious!

    Reply

  16. Chuck says

    Dear Katrin, I have tried several grain-free recipes for desserts before and they were too dry! But it looks like you have solved that problem with the cream! I plan to try it soon!

    Chuck

    Reply

  17. Nicole M. Foster says


    This is fabulous! I used a mix of stevia and swerve (my tummy can’t handle too much swerve) and poured some chocolate sauce on it. I felt like I was eating regular chocolate cake. Next time, I’m going to try subbing coffee for one of the tbs of cream. Thank you for a great recipe!

    Reply

  18. Onelia says


    I love this cake and my family too. I put orange essence instead of vanilla as i love chocolate orange mix. Please in the macros has the fiber already been subtracted? What is the net carb for each serving?

    Reply

    • Katrin says

      Hi Jennifer, it’s in the recipe notes – I’ve copied it here for you: 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.

      Reply

  22. Deborah says


    I have not been a huge fan of coconut flour desserts in the past…always seemed a bit too “cotton-y” and lacked richness.

    You have made me “eat my words” (right after I finished every crumb of this great little cake).

    These chocolate mug cakes were simply terrific. Non low carb-ers would be hard pressed to tell the difference between these and a traditional chocolate cake. Wow. Really loved them. Fluffy, moist and decadent all at the same time with a reasonable calorie count. I had planned on just adding a bit of whipped cream but when I stole a tiny bite waiting for them to cool….had to switch to the chocolate sauce as they were just too fabulous warm to wait to cool to be able to do the whipped cream without it just melting.

    Huge thumbs up on this one…..well done!

    Reply

  23. Kimmee V. says


    I had another recipe for chocolate mug cake, but it was bland and didn’t suit a craving for chocolate. So, I hunted around and found this one. I love it! It has a strong chocolate flavor with a perfect amount of sweetness. I made a cream cheese frosting and dabbled it on top and then sprinkled it with salted pecans. Truth be told, I never ate this well prior to being on low carb!!!

    I guess the chips sunk to the bottom of the ramekin while it was resting because when I flipped it over, some of the chips stuck to the bowl. Any suggestions? Other than that, it was perfection. Thanks for all your hard work. I appreciate it.

    Reply

  24. Gina M. says


    I just want to say, wow! I made this, for the first time today…it tastes amazing!!! Even my husband, who isn’t Keto, really liked this recipe. I did not have the heavy cream and substituted 2T of unsweetened vanilla almond milk and 2T of olive oil. Thank you for sharing this. I had been eating the chocolate Quest cookies when I had a craving…but this is better and no processing!!! LOVE!!!

    Reply

  25. Jaime says


    OH MY GOSH! I swapped two of the tbsp of heavy cream for SOUR CREAM instead and it not only did not dry out when I cooked it for 1.75 minutes, but it is so moist and delicious! I also whipped up heavy cream with warmed cream cheese, liquid stevia, and peanut butter to make a sauce! So good!

    Reply

  27. Bruce says


    This recipe turned out perfectly on the first try! The batter was really thin and was afraid it wouldn’t raise correctly but that wasn’t the case. I cut down the cocoa to 1.5 TBS as you recommended since I didn’t have the cacao. I fallowed the rest of the ingredients as listed. Perfect little cakes the batter transformed into!

    The chocolate sauce is truly the icing on the cake! I didn’t need the water bath and simply placed the chocolate chips into a small glass custard cup (6 oz size) and placed the butter on top. I zapped it a few seconds and the chips and butter blended smoothly with a fork. Adding the cream firmed it up to almost frosting like consistency. After the cakes cooled down a bit I reheated the sauce to loosen it up and drizzled over the cakes. Can’t believe how delicious your recipe is! Truly a winner 🙂 Thanks again for a decadent dessert 🙂

    Reply

  29. Barbara says


    I make this cake today i frosted it with a peanut butter frosting made with peanut butter and swerve confectioners sweetener. Oh my goodness it was so good i was not hungry for 6 hours. Lol

    Reply

  30. Divleen Kaur says


    OMG, I love this recipe. It’s my mum’s birthday today, so thanks for this amazing recipe to be able to celebrate and eat a delicious cake keto style 🙂 I didn’t have cream, so I substituted with 2 tbsp each of olive oil and skim milk. I also only added 1.25 tbsp of sweetener and 1 tsp of 85% coco powder. It was so light and fluffy and delicious with fresh blueberries and raspberries. Yum!

    Reply

      • Divleen Kaur says


        Thanks Katrin, it was really good that I could have some cake for my mum’s birthday. Is it possible to increase the ingredients to make a bigger cake? SHould I increase by 4 times or 5? And how can I bake it in the oven? Thanks for your help

        Reply

        • Katrin says

          Hi Divleen, I’ve never tried making a cake with this recipe – but around 5 times the ingredients sounds about right. I’m not sure how it would behave in larger amounts and whether it would cave in… try to make it not too tall, but rather like a tart maybe. I have another coconut flour and chocolate recipe which might also work as a cake – these chocolate feast muffins I’d put it in at 170 Celsius for ca 30-35 minutes. It might even take 40 minutes. You’d have to keep on checking in on it 🙂

          Reply

          • Divleen Kaur says

            Thanks Katrin, I made a cake in a greased square pan with 5 times the recipe at 170 Celsius for about 35 minutes. It was great and a hit at work. I warmed the slices up in microwave before serving.

    • Deanna says


      Thanks for the tip! I didn’t have cream, either so i subbed olive oil and coconut milk. It was amazing! Thanks Katrin for the recipe and Divleen for the subbing tip!

      Reply

  31. Guylaine F says


    OMG! This cake is delicious! It certainly took care of my craving and more :))) Thank you for this great recipe. It’s a keeper!

    Reply

  35. 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!

    Reply

    • 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.

      Reply

  36. 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…

    Reply

    • 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.

      Reply

  40. carol valerio says

    can it be done in the oven cause i don’t have microwave what’s the timing and temperature thanks.

    Reply

    • 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

      Reply

  42. 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.

    Reply

  43. 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.

    Reply

  45. 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?

    Reply

    • 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).

      Reply

    • 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!

      Reply

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