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.
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🌟 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!
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Recipe
Keto Chocolate Mug Cake
Equipment
- 2 ramekins (3.5 inch, 6 ounce capacity)
Video
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!
Notes
- 600W = low power. 110 seconds
- 800W = 100 seconds
- 900W = 90 seconds
- 1000W = 80 seconds
- 1200W = 60 seconds
Mark
Great website and recipes
Camille
Did you use 6 oz ramekins? The link goes to the 6oz but I wanted to make sure. There are so many options!
Katrin
Hi Camille, not sure how many oz it fits. My ramekins have a 9 cm diameter at the top.
Cathy
This was a winner all round. Even my non keto fussy teenager asked for more. Thank you from Aus.
Katrin
Great news!!! You're welcome 🙂
Shelly
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.
Samantha N Clausen
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
What a great idea to use a tupperware container! Love it 🙂
Lucy
It’s my birthday tomorrow and I’ve just restarted keto (didn’t want to fail at the first hurdle!)
This cake is delicious! Thank you for perfecting this!
Katrin
Happy birthday Lucy! Have a wonderful day 🙂
Olivia
Deliscious! I sprinkled some sukrin gold on top and torched it which gave it a delicious crunchy sugar topping.
Katrin
That's an AMAZING idea!!!
Lauren Vavala | Delicious Little Bites
I had been making a mug cake with almond flour that I really like but I ran out. So I found this one to use up some coconut flour. This one is more cake like whereas the other one is more brownie like. I added a big dollop of peanut butter to the top before cooking. It sunk inside and got all melt-y. Yum! Great recipe and cured my sweet craving!
karen
Havent done this yet but LOVE mug cakes - just for me. at the risk of putting anyone's nose outta joint- are you aware of Gemma's Bigger Bolder Baking site. her site is just about baking/desserts and the 'basics" which are great. I love all of her mug cakes but cant eat them anynore because of the keto diet. She is trying to add in more keto baking and I think you two should collaborate. have yet to be disappointed by any of your recipes. keep it up. Gracias.
Katrin
Hi Karen, of course I know Gemma's website, she is an accomplished baker! I'm glad my recipes are working out for you, and thank you for the thumbs up 🙂
Kristie
Just made this but had no cacao powder or cocoa so I blended a heaping Tbs of cacao nibs in the Nutribullet. They didn’t blend to a fine powder but it worked & gave the cake a nutty texture. Also the color was nowhere near as dark as yours. For the sauce I used two ghiradelli 86% squares stirred into a TBS of melted butter with a dash of truvia and a splash of heavy cream. It tasted sweet & salty (maybe from the baking powder?) & delicious!
Katrin
Great idea to blend the cacao nibs!