Keto Chocolate Mug Cake
A deliciously moist keto chocolate mug cake studded with sugar free chocolate chips and topped with a creamy chocolate sauce. Cooks in 90 seconds!
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!
4.4g net carbs per serve. Makes 2 mug cakes.
My microwave operates at 900 watts and the mug cakes baked in 90 seconds. Here is an overview of recommended baking times:
Check the cakes 10 seconds before they are finished. If necessary, add increments of 10 seconds.
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.
- 600W = low power. 110 seconds
- 800W = 100 seconds
- 900W = 90 seconds
- 1000W = 80 seconds
- 1200W = 60 seconds
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