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.
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…
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.
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!
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 🙂
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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Chocolate Chip Keto Mug Cake
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 notes for an optional chocolate sauce!
Video
Notes
Nutrition
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Jessica says
OH MY WORD! This is hands down the absolute BEST keto dessert that I’ve ever made and/or tasted. I followed your beautiful recipe with one exception: I added a tsp of sugar-free Torani English toffee syrup. I am gob-smacked by how rich this was. I accidentally combined the batter into one giant mug cake and I could only eat about 1/3 of it! I also made the chocolate sauce that you recommended. I think I might try one of the commenter’s suggestions of turning this into a cake. My Mom keeps trying to make me a Keto cake for my birthday and they’ve just been nightmares (thoughtful and well/intended but disgusting)…she’s going to flip out when I tell her about this recipe!
Katrin says
Sounds like it’s a winner!!! I’m so happy you think this recipe is worthy of a birthday cake
Bharat MV says
Can I use the same quantity of coconut cream I get from coconut milk instead of the cream
Katrin says
I hope I am understanding this correctly, you can use the firm part from a can of coconut milk. For the cream to separate from the liquid, it’s always easiest to put the can into the fridge before you open it.
Bharat says
I make my own coconut milk and keep it in a can. Any idea what should be ratio of coconut meat to water to get higher amount of cream from the coconut milk?
Katrin says
My can of coconut milk says it’s made with 62% coconut extract and the rest water. I hope this helps 🙂
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!!!
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 😉
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.
Katrin says
So glad you found my site! I haven’t used cacao nibs in a while, you have inspired me to get some!
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!
Katrin says
Hihi, I totally agree! Glad it hit the spot 😉
Catrice says
This was delicious
Rene R Hash says
This is wonderful. My husband and both enjoy these so much. Thank you
Katrin says
That’s so good to hear Rene!
Mark says
Great website and recipes
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!
Katrin says
Hi Camille, not sure how many oz it fits. My ramekins have a 9 cm diameter at the top.
Cathy says
This was a winner all round. Even my non keto fussy teenager asked for more. Thank you from Aus.
Katrin says
Great news!!! You’re welcome 🙂
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.
Katrin says
Raspberry and chocolate are a GREAT combo 😉 Glad you like the cake!
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.
Katrin says
What a great idea to use a tupperware container! Love it 🙂