You are going to love this moist keto chocolate mug cake made with coconut flour. Enjoy it straight out of the mug or transfer onto a plate and smother it with sugar free chocolate sauce! Low carb and gluten free.
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 – and after five attempts this chocolatey beauty was born!
How to make the best ever keto chocolate mug cake:
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.
3.) Stir in the chocolate chips and let the batter rest for a minute.
4.) Melt 1/2 tsp butter each in 2 mugs or 6 oz microwave safe 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.
5. Enjoy straight out of the ramekin or wait until the cake has cooled a bit before you turn it out onto a plate.
6.) For an optional chocolate sauce, melt 2 tbsp sugar free chocolate chips and 1 tbsp butter.
I like to start the chocolate chips 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 and add 2-3 tbsp cream or milk and stir until smooth and pourable.
Tips and tricks
Your chocolate cake in a mug 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.
The Chocolate
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 reduce the amount stated in the recipe.
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 🙂
Toppings and variations
If you don’t like the idea of a chocolate sauce, you could eat this keto chocolate mug cake with sugar free ice cream or some whipped cream and berries.
As a flavour variation, try 1 tbsp of peanut or almond butter dunked in the batter before microwaving.
Don’t like coconut flour? Use 3 tbsp of extra fine almond flour instead! (If you’re using ground almonds or coarse almond flour, use 4 tbsp).
Use coconut cream instead of double / heavy cream for dairy free!
Can you make this recipe in the oven?
Yes! Try 180 Celsius / 356 Fahrenheit for 10-15 minutes. Alternatively, try out my sugar free chocolate cupcakes, they’ve got rave reviews 🙂
Try my other mug cakes:
- Keto Peanut Butter Mug Cake
- Cinnamon Swirl Coconut Flour Mug Cake
- Low Carb Chocolate Pumpkin Mug Cake
- Keto Carrot Cake For Two (Sugar Free)
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Keto Triple Chocolate Mug Cake
Equipment
- 2 ramekins (3.5 inch, 6 ounce capacity)
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 post and notes for an optional chocolate sauce!
Video
Notes
Nutrition
This post was first published in 2018. It was updated in January 2020 with new images and recipe tips.
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Suzi V. says
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 says
So glad you like it!!
Selina says
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 says
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 says
Hi Beverly, I cook them together.
FAY WADE says
Absolutely moist and delicious. I accidentally used granular erythritol but it was fine.
Katrin Nürnberger says
Perfect!
Dawn says
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 says
Hi Dawn, that’s interesting. What would you say was the difference? Maybe it was sweeter that way and you preferred that?