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.
Jump to:
🌟 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!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
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
Barbara T
Hi Katrin
I always have luck with your recipes and this was no exception. Thanks.
This is a bit off topic but I am going to London next week for 3 weeks and wonder if there is any bread that you can get in the supermarkets that we could use for toast as I am not sure what the kitchen will be like in the mews flat we are renting. Thanks for any advice of what to look for to save me looking at the labels of all the breads!
Katrin Nürnberger
Hi Barbara, glad you liked the cake! As for the bread - tricky. Carbzone is a brand that makes tortillas and sliced brown protein bread which I have tried. But I order my food from Ocado, an online supermarket who stocks it - none of the other large supermarkets seem to. If you're there for 3 weeks it might be worth signing up (it's free) and arrange a delivery. There is great bread here in London, just not low carb bread!
LB
This is the best chocolate mag cake. I used another recipe before but I will use this one from now on. I have to add that your recipes are the best I have found so far. So, thank you very much for sharing.
Amy
OH.MY.GOSH!!!!!
As far as I am concerned (have been concerned), my mom is THE best at converting yummy recipes...she started her sugar free journey over a decade ago after being diagnosed with diabetes, and has avoided medication and brought her numbers down lower than prediabetic numbers; teaching me how to live without sugar and carbs at the same time. Sorry I have seriously digressed, but she has been my go to...until now!!
This is such a yummy and satisfying "cake". I really appreciate your guidelines for oven temp because I made them to take for Christmas dessert and needed to take much more than a "mug-full"!
They are lovely as cupcakes and look very pretty with the chocolate glaze. More importantly, they are absolutely delicious, and I can't wait til everyone tastes these. They are spectacular!! Thank you so much, and happy, happy holidays!!
Katrin Nürnberger
Have a wonderful Christmas, Amy!!!! I feel very honoured this recipe made it onto a Christmas lunch table 🙂
Jessica
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
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.
Katrin
My can of coconut milk says it's made with 62% coconut extract and the rest water. I hope this helps 🙂
Tina
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
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
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
So glad you found my site! I haven't used cacao nibs in a while, you have inspired me to get some!
Liz Machin
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
Hihi, I totally agree! Glad it hit the spot 😉
Catrice
This was delicious
Rene R Hash
This is wonderful. My husband and both enjoy these so much. Thank you
Katrin
That's so good to hear Rene!