Keto Chocolate Mug Cake
I’ve been having wicked chocolate cake cravings lately. I rarely make cake recipes because I just don’t want a big cake siting around my house (much to my children’s dismay…). Cake sitting around my house is definitely a Miranda from Sex and the City situation for me where it’s too tempting to not touch!
Mug cakes are a great alternative for satisfying your cake cravings in small servings. And this chocolate mug cake is low-carb, gluten-free, and keto-friendly! A total win, right? I’m not following a keto diet, but I do like to experiment with making lower-carb desserts as I try not to eat too much sugar.
The only thing is that mug cakes can be a bit tricky to make. It’s hard to get the measurements just right and differences in microwaves can also impact the final product. When I first started working on this recipe, I made about 8 different recipes and was not happy with any of them.
So then I took my Five-Minute Nutella Mug Cake recipe and made a number of small tweaks like using almond flour in place of regular flour and it turned out so yummy! In fact, my children couldn’t stop eating it and wanted me to make more!
I used stevia to sweeten since that is what I had on hand. You can use other sweeteners if you prefer something else, but just note that I only used stevia when testing this recipe. If you can find some good sugar-free chocolate chips, I like to sprinkle some on top, but they are not required! I also added a tablespoon of almond butter. You can certainly swap it out for peanut butter too if you would like! The almond butter makes the batter nice and smooth and helps add a bit of moisture to the cake!
One thing I did when making this recipe was to mix the batter in a bowl before transferring it to a mug. I know that means you have a dirty another bowl, but it’s tricky to mix the batter up thoroughly when using a tall coffee mug. It’s hard to get all the way down to the bottom and mix evenly. So, I like to mix mine in a bowl first!
One other thing to note is that mug cakes don’t have the exact same texture of regular cakes. First you will see there’s no eggs in this recipe. And as you can probably tell from the photos, the cake will have a crumbly texture, but since you are eating it out a mug, it’s not an issue!
This mug cake will definitely satisfy your cake cravings and still allow for you to stay on track whether you are keto or just trying to watch your carbs and sugars!
Mug Cake Tips:
- Mix the ingredients in a bowl first and then transfer batter to the mug (especially if you are using taller coffee mugs!).
- Test your microwave. I cook my mug cake for 1 minute and 20 seconds exactly on full power, but every microwave can be different. If you find that the cake is too dry or seems overcooked, then try again by lowering the power and/or shortening the cook time! It might take a few tries to figure out the best settings.
- 3 tablespoons almond flour
- 2 tablespoons stevia (or Swerve or Erythritol)
- 1/4 teaspoon baking powder
- pinch of salt
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon melted coconut oil
- 2 tablespoons almond milk
- 1/4 teaspoon vanilla extract
- 1 tablespoon almond butter
- 1 tablespoon sugar-free chocolate chips (optional)
- In a small bowl, whisk together the almond flour, stevia, baking powder, salt, and the cocoa powder until well-combined.
- Then mix in the melted coconut oil, milk, vanilla, and almond butter until the mixture is just combined and smooth.
- Transfer the batter to a coffee cup or mug (feel free to spray the mug with coconut oil spray if desired to prevent sticking). Sprinkle the chocolate chips on top, if using. Place into the microwave and cook for up to 1 minute and 20 seconds (exact time may vary by microwave). Remove and enjoy!
Amount Per Serving: Calories: 370Total Fat: 34gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 0mgSodium: 230mgCarbohydrates: 11gFiber: 6gSugar: 0gProtein: 9g