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!
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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.
- 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.
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!
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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.
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
Laith
This mug cake is the best!! Moist and soft! Will definitely be making this a regular treat! ❤️
Katrin
Brilliant! I"m glad it hit the spot 🙂
Bruce
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 🙂
Katrin
How wonderful! I'm happy you enjoyed the cake; Thanks for taking the time to write such a detailed comment and for including your adaptations!
Trish
This was just perfect. The best keto mug cake ever. Moist and perfect
Katrin
Great news!! I'm happy the recipe worked well for you
Barbara
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
Katrin
Haha, coconut flour recipes are filling!!! Your frosting sound delicious. Glad you enjoyed the cake!!
Divleen Kaur
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!
Divleen Kaur
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
Katrin
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 🙂
Divleen Kaur
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.
Katrin
Wonderful! Good to know it works!!
Deanna
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!
Guylaine F
OMG! This cake is delicious! It certainly took care of my craving and more :))) Thank you for this great recipe. It’s a keeper!
Klaudie
Absolutely delicious! The best recipe.. 🙂
Katrin
Brilliant! Glad it was a success 🙂
Jenny
What is the diameter of the ramekins that you used? Thanks.
Katrin
Hi! Diameter at the bottom is 7 cm, at the top 8.5 cm. 🙂
S Levy Riley
Omg! Just tried this. Amazing. Added a serving of double cream to eat
Katrin
Awesome! And a dollop of double cream always helps 🙂
Alfie M.
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
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.