Keto Chocolate Mug Cake ready in 5 minutes with just 6 ingredients! A quick and easy magically rich and delicious single-serve cake recipe for those times you want a slice of cake right now!
My vision of the perfect day consists of waking up early, becoming sufficiently caffeinated, looking at something pretty (mountains, lakes, what have you), and going to bed with something rich and chocolatey inside my belly.
It’s the mug cakes in life that help keep the inner peace. 😉
All divine in their own right, all ready in mere minutes with the intention of nailing that sweet tooth without having to go through the effort of baking a full cake or batch of cookies.
This Keto Chocolate Mug Cake is just a richer, chocolatier version of the first Keto Mug Cake I posted. For those of us who can never get enough chocolate, this easy sugar-free mug cake is here to serve.
The texture is flawless here! Some mug cakes have a tendency to turn out hard with an almost spongy texture, where this one falls somewhere between brownie and perfectly moist cake texture.
The trick is to use just an egg yolk and a tiny amount of baking soda for the leavening rather than using a full egg. Trust me, it works wonders!
Let’s chat about the ingredients, as they each serve a crucial purpose!
Ingredients for Keto Mug Cake:
Super Fine Almond Flour: Almond flour is the base of this cake. It’s full of healthy fats, fiber, and makes for a lower-carb treat. I use Bob’s Red Mill Super Fine Almond Flour (not sponsored), which makes the cake nice and fluffy with amazing texture. Any brand of finely ground almond flour will work.
Sugar-Free Sweetener: Allowing for a sinfully sweet yet sugar-free mug cake, we use a zero calorie, sugar-free granulated sweetener. If you replace the granulated sweetener with a liquid sweetener, note that you’ll need to add more flour and the texture will vary. My top three recommendations for sugar-free sweeteners are Swerve, Monk Fruit Sweetener, and Truvia.
Butter/Coconut Oil/Avocado Oil: The fat portion of the mug cake recipe! I recommend melted butter for the best, most authentic cake flavor, but you can use ghee to go lactose-free and/or coconut oil or avocado oil to go dairy-free. Be sure the butter is melted but cooled so that when you add the chocolate chips, they don’t melt right away.
Egg Yolk: Fat and fluff! The egg yolk helps fluff the cake, while keeping it moist and decadent. Save the egg white for a different use! I add them to a scramble.
Baking Soda & Sea Salt: Leavening and flavor. Baking soda helps with leavening and the sea salt enhances the flavor of the cake, ensuring you’re getting the deepest, richest chocolate flavor.
Cacao Powder: The chocolate to our cake. I use raw cacao powder but you can also use unsweetened cocoa powder (whatever you have on hand). Fun fact: cacao powder acts as flour in baked goods so we can often get away with using a little less flour in the treats that include cacao or cocoa powder.
Chocolate Chips (optional): Little studs of chocolate always makes a dessert a million times more enticing for me! If you’re in the same boat, toss some in. To keep the cake vanilla, omit the chocolate chips and add ⅛ teaspoon of vanilla extract. In order to keep this recipe low-carb, use sugar-free chocolate chips. Lily’s makes great ones!
Optional Add-ins: You can add ⅛ teaspoon of pure vanilla extract for some vanilla flavor, and/or add 2 teaspoons of chopped walnuts or pecans if you’re a nut fanatic! Love cinnamon? Give it a little shake!
Let’s whip one up, shall we?!
How to Make Keto Mug Cookie:
Add all ingredients to a microwave-safe mug and stir until completely combined. Note: make sure your butter has cooled before adding it, or else it will melt the chocolate chips before microwaving.
Microwave on high for 30 to 50 seconds (depending on desired texture). For a gooier cookie consistency, microwave just 30 seconds. For a cake-like consistency, microwave for one minute.
Enjoy! You can add a little scoop of your favorite ice cream (my Vanilla Keto Ice Cream would pair nicely) if you love the creaminess to offset that rich chocolate flavor.
Can I Bake Mug Cake In the Oven?
If you don’t own a microwave, or if you prefer to not use a microwave, no sweat! You can bake this keto mug cake in the oven. Simply stir up all the ingredients in an oven-safe mug or ramekin, place it on a baking sheet, and bake at 350 degrees F for 20 to 30 minutes.
What Type of Sweetener Should I Use?:
To keep the mug cake low-carb, pick your favorite sugar-free sweetener. Swerve, Lakanto, and Truvia are my the top three sugar-free sweeteners that I use in my home.
If you don’t follow a ketogenic or low-carb lifestyle, you can use coconut sugar or regular brown sugar instead of the sugar-free sweetener. So long as it is granulated (not liquid/syrup), it will work!
That’s it! Your single-serve chocolate cake in a mug that’ll satisfy your sweet tooth in minutes!
I hope you love this easy treat and that it becomes a staple in your world!
For your inner peace…
- 3 Tbsp almond flour
- 1 tbsp raw cacao powder
- 2 Tbsp sugar-free sweetener
- 1/8 tsp baking soda
- Pinch sea salt
- 2 Tbsp melted or butter or ghee
- 1 egg yolk
- 1 Tbsp sugar-free chocolate chips, optional
- Add all ingredients to a microwave-safe mug and stir until completely combined. Note: make sure your butter has cooled before adding it, or else it will melt the chocolate chips before microwaving.
- Microwave on high for 30 to 50 seconds (depending on desired texture). For a gooier cookie consistency, microwave just 30 seconds, and for a cake-like consistency, microwave for 50 seconds to one minute.
Serving Size 1 Mug Cake
Amount Per Serving
Calories 402Total Fat 39gCarbohydrates 8gNet Carbohydrates 4gFiber 4gProtein 9g