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 the chocolatey beauty you can see in the images was born!
This keto chocolate chip mug cake with coconut flour is a recipe I come back to again and again... because it always hits the spot when I have a chocolate craving.
Jump to:
🌟 Why You'll Love This Recipe
It is delicious. Even though it is a microwave recipe, the texture of the crumb is soft and fluffy and tastes just like a proper cake. The cake has a deep chocolate flavor and it is sweet, but not too sweet.
It is easy. What's not to love about a cake that you stir together with a fork and that is ready to eat in 5 minutes from start to finish? It is almost instant pleasure.
It is keto, nut-free and naturally gluten-free. This is a coconut flour mug cake, which makes the recipe gluten-free. And being the Sugar Free Londoner, I am using a zero carb sugar substitute. This means that one serving of this cake is only 4.4g net carbs.
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 - for a good rise
- 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.
- 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.
Katrin's 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.
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.
Recipe FAQs
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.
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.
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
Serving Suggestion
This keto chocolate mug cake recipe tastes delicious all on its own. But you can serve it with the following:
- 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
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.
More Keto Mug Cake Recipes
Love chocolate mug cakes? I have two more recipes on my website - this 5 ingredient lava mug cake and a sugar-free mug brownie.
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
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.
Equipment
- 2 ramekins (3.5 inch, 6 ounce capacity)
Ingredients
- ½ teaspoon butter to grease the mugs
For the mug cake
- 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
Burnie
Hubby said it’s keeper and he’s a tough sale!
Rebecca Reit hey
What an awesome cake this is! I used a small mixing bowl and turned it out on a plate and it looked like an actual small cake! Absolutely delicious. Thank you.
Amy B
Made this and both me and my husband were over the moon! Recipes like this make us love our keto journey cause we're not missing out on anything!
Had to cook it a little longer than it says
Wait to see it raise up and bubble slightly then stop and let it breathe, then start again. Just turning dark brown on top... it's ready to go. Definitely recommend it with the sauce. It's like a self seducing pudding/brownie!
John
This recipe is brilliant. It works great as a mug cake but I've also double up the recipe to make a full microwave chocolate cake with some chocolate buttercream frosting. Served it to my partner who went wow and couldn't believe it was sugar free. I've also doubled up the recipe and made muffins in a silicon muffin tray which freeze/defrost well and I'm sure it would work well as chocolate sponge with custard. Brilliant to have a recipe which gives me so many options.