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
Chuck
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
Katrin
Let me know how you get on Chuck!
Nicole M. Foster
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!
Katrin
I bet a bit of coffee in it would be great! i'd make it a strong espresso shot
Onelia
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?
Katrin
Using orange essence sounds like a great idea! You have to subtract the fibre from the total carbs to get the net carbs 🙂
Ana
Absolutely the best keto chocolate mug cake recipe out there! Thank you so much. Please keep creating! xoxo
Katrin
That's great to hear!!
Deb
Wondering about adding mayonnaise?
Katrin
Maybe you could use mayonnaise in place of the heavy cream? I've never tried this, but it's a similar consistency.
Jennifer
I'm not seeing the recipe for the chocolate sauce. Where do you have it posted, please?
Katrin
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.
Deborah
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!
Kimmee V.
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.
Katrin
Glad you like the recipe! Not sure about the chocolate chips - maybe next time stir them in only at the top?
Gina M.
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!!!
Katrin
So glad you all liked it Gina! I like your substitution of olive oil!
Jaime
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!
Katrin
I like the sound of your substitutions and that peanut flavoured sauce!! Thank you for sharing 🙂
Maricar
I was sceptical at first, until it was cooked! It turned out so Yummy , Fluffy & Moist! Will definitely make it again & Jazz it Up with a Peanut Butter Sauce. Otherwise it’s so good on its own! Great Keto Chicolate Cake In A Mug!
Katrin
I'm happy you like it 🙂