A single serving keto mug cake recipe so soft, so rich, so chocolatey… and definitely not meant for sharing!
Low Carb Chocolate Mug Cake
This is possibly one of the most indulgent chocolate mug cakes you will ever try.
A brownie-like chocolate cake in a mug, made without flour, eggs, dairy, or oil.
It will completely solve all of your chocolate cravings… in less than 1 minute!
Ever since I posted my original Vegan Mug Cake Recipe –which is one of the biggest reader favorite recipes from this blog—people have been asking me to come up with a low carb or flourless version.
Over the years, I’ve experimented with coconut flour, peanut flour, and almond meal; and finally I’m happy with the results.
This chocolate healthy mug cake is everything I’d hoped it would be. You won’t miss the flour one bit!
Also Try This Recipe: Keto Ice Cream – Just Four Ingredients
The Best Keto Cake In A Mug
Honestly, this cake is so rich that it might be more fitting to call it a chocolate mug brownie instead of a cake.
The taste reminded me of the Ultimate Unbaked Brownies, so if you like that recipe, you will probably like this one too – it’s like eating a batch of unbaked brownies with a spoon!
You can choose to use nuts or almond flour for this keto mug cake with no egg, whatever is easier.
I’ve listed the three variations below that I’ve tried (almonds, pecans, and almond flour), but I bet others could work as well.
If anyone tries the recipe with walnuts, cashews, or cashew flour, definitely be sure to report back!
If you need it to be a keto dessert, be sure to use a keto-friendly sweetener such as xylitol or erythritol, and choose a sugar-free variety if including chocolate chips. I’m not on the keto diet, so I just added some regular chocolate chips to the top and let them melt into the warm chocolate cake.
Sometimes I make really good decisions.
Trending Right Now: Keto Cheesecake – Vegan, Low Carb
*For a larger cake, be sure to check out this Keto Cake
Keto Mug Cake
Ingredients
- 1/3 cup almonds or pecans, or 6 tbsp almond flour (nut-free version here)
- 1 tbsp + 2 tsp cocoa powder
- 1 tbsp granulated erythritol or sugar or sweetener of choice
- pinch stevia, or additional 2 tsp sugar
- 1/8 tsp salt
- 1/4 tsp baking powder
- 3 tbsp milk of choice, or 2 if using liquid sweetener
- 1/4 tsp pure vanilla extract
- optional chocolate chips or sugar free chocolate chips
Instructions
- *If using almonds, grind them in a blender or food processor to achieve a flour-like consistency. It will be coarser than if you use almond flour (hence the almond pieces you can see in the photos), but both versions work.Combine all ingredients in a greased ramekin or small mug. Either bake in a preheated 350F oven for about 10 minutes, or cook in the microwave. If microwaving, time will vary depending on wattage and desired gooeyness. I started with 30 seconds, then added two 15-second intervals after that. The cake will look a bit gooey when it comes out, and it firms up as it cools. But there’s no need to wait for it to firm up too much – this cake is meant to be eaten straight from the mug!View Nutrition Facts
Notes
More Healthy Chocolate Recipes:
Disregard my previous comment, I went ahead and added a TBSP of chocolate hummus and and an extra TBSP of heavy cream. It was quite tasty, but it never really firmed up. I see that it says that “gooey” is the point, but just making sure that it’s supposed to end of as more of a superthick paste-like consistency. Also, how come no egg?
This mug cake was SO TOTALLY DELICIOUS!!! We will make it again and again! Thank you so much for publishing the recipe!
Thank you so much for making it 🙂
some of the comments mention eggs but the recipe didn’t call for it. This was my first time making a keto mug cake, first time using almond flour, monkfruit with erythritol. It did not come out like a cake, it came out like a delicious chocolate pudding. It was so good I don’t want to know where I went wrong. I made it with almond milk, as well. Fabulous fail I will make again and again.
Oh well in that case, so glad it turned out well in the end!
Maybe cook it a bit longer? But it’s still more brownie-like than cake. But yes – so yummy!
“I don’t want to know where I went wrong” – LOL my sentiments exactly! I used pecan flour / meal and got the exact same result. A few tablespoons of pouring cream over and WOW.
Hello Katie, I just made this Keto Mug Cake and it was awesome. I am a diabetic, so next time i will use either Stevia or Erythritol instead of the sugar. I didnt want to invest the money until I tried it out. I am always on the lookout for healthy desserts, I usesd Natural Almond Flour, Almond Milk and Dark Chocolate chips. I have to remember to grease the mug so it rises more. I may try Coconut Flour as well just to see what it comes out like. But again this was delicious and relatively low-carb. Thanks again for Posting your recipes
is there an egg used in this recipe?
No egg required 🙂
I was very disappointed in this recipe. It did no raising at all. I used almond flour & almond milk (milk of your choice) per recipe. I made a 2nd recipe for my husband knowing he wouldn’t eat this one. The other recipe used butter & egg which doubled the calories. It rose most of the way up his mug & he said it was great…I didn’t wasn’t the calories, so how can I make this recipe work?
Hi Sandy, it is not supposed to rise a ton. It’s more fudgy like a brownie cake. So you made it correctly! 🙂
You can just add an egg and 1 tbsp of butter to this recipe. It’s a great addition
This was very tasty. I used half and half for the milk and only had mini nestle morsels. Will buy sugar free chocolate chips my next trip to the store. I would definitely recommend this to get your chocolate fix.
5/5.
Much better than some other recipes that call for egg. I used half and half for the milk and truvia (erythritol/stevia) for the sweetener. I also chopped up a few pieces of walnut. Only edit for next time is to blitz the sweetener in my spice grinder to make it powdered, as it did have a slightly grainy texture. My new favourite keto dessert!
Thank you so so much for making it 🙂
Don’t like that the nutritional info is linked. It can’t be printed out on the same page as recipe.
This was incredible! I used oat milk instead of regular milk and sweetened it with pure date syrup. Thank you for sharing!!
Thank YOU so much for making it 🙂
(Katie)