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:
Wow – I am surprised at how good this is! I made it using Splenda, half & half, sprinkled a teaspoon of mini chocolate chips on top and microwaved for 60 seconds. I really enjoyed this with a large dollop of whipped cream – kind of like a pudding cake. While I’m not following a keto diet, the dessert recipes here really help me to satisfy my sweet tooth, and more importantly to keep my blood sugar under control by limiting my carbs. Will be making this recipe many times!
I love this mug cake!! I make it many times a week. I add walnuts and extra vanilla.
It is so so delicious helps us not miss sugary desserts and candy and we are still loosing weight!!
Love this! So happy to have found an egg free keto mug cake, thank you!
Looks so yummy, definitely going to try it.
Absolutely amazing!!
I baked in the microwave for about a minute.
It was super chocolatie and had with cream.
Will be making again for sure 😊
I tried this and it didn’t disappoint me. I used raisin instead of chocolate chips. This is a really good recipe to satisfy your sweet craving without making you feel guilty.
Probably the best thing I’ve ever eaten!!!
This makes us so happy 🙂 🙂
My 10 year old loves making these for everyone and I like not turning the oven on. Plus they are super tasty! He just leaves the chocolate chips of if mine so it’s keto, and sprinkles some on the other ones.
Thank both of you for trying it 🙂
I love baking and use almond flour often. Just tried this recipe and it was good but the texture wasn’t quite right for me. I’m just jumping into another keto cycle and updating some recipes. The flavour was great but I found it was just a little dry. Could I add a tsp of coconut oil? I’m in Australia too so it’s challenging converting measurements sometimes. It would be great if you had an option for viewing recipes in grams. Keen to try more recipes as I love my sweets. Thanks 😉
Hi, you can definitely add some oil! We would love to try baking it in Australia to see if the climate or specific brands available to you would mean there needed to be changes to get it the same as in the US. Maybe someday we will get over there!
Delicious; I’m savouring it as I write this review. I’m in NZ and made it with almond meal, which worked out fine. Thanks for the tip about cooking in increments; 45 seconds and it was the soft texture that I was hoping for. Some liquid cream and a bit of coconut condensed milk on the top and wow, amazing!