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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 chocolate sauce! Sugar free, low carb, gluten free. 

Keto Triple Chocolate Mug Cake

Katrin Nürnberger from sugarfreelondoner.com
This is low carb chocolate heaven! A deliciously moist keto chocolate mug cake studded with sugar free chocolate chips and topped with a creamy chocolate sauce. Cooks in 90 seconds!
Course Dessert
Cuisine British
Prep Time 2 minutes
Cook Time 1 minute
Total Time 4 minutes
Servings 2
Calories 250kcal


  • 2 ramekins (3.5 inch, 6 ounce capacity)



  • 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 on high for 1 ½ 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 post and notes for an optional chocolate sauce!



4.4g net carbs per serve.
For an optional chocolate sauce, melt 2 tablespoon sugar free chocolate chips and 1 tablespoon butter in the microwave or in a water bath. Stir until liquid. Add 2-3 tablespoon cream or milk and stir until smooth and pourable. Sauce is not included in the nutrition calculation.
If you cannot get hold of sugar free chocolate chips, chop dark chocolate with a minimum of 85% cocoa solids. 
I used 6 oz ramekins. 


Calories: 250kcal | Total Carbohydrates: 9.7g | Protein: 6g | Fat: 22g | Saturated Fat: 9.9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.2g | Cholesterol: 144mg | Sodium: 50mg | Potassium: 144mg | Fiber: 5.3g | Sugar: 1.3g