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:
I have tried many keto mug cake recipes, and this is by far the best one. I love how easy it is and how delicious. By my calculations, the calorie count is close to 290, with 8 net carbs. But it’s my one indulgence a day; so, it’s fine with me. Thank you, Katie!
This mug cake looks so yummy. Thanks for sharing the amazing recipe. I am surely going to bake this on this coming weekend.
Wow!!!!!
Sorry to make the first comment so short… I saw this, it was 20 past 9 p.m., and by 9:30 I had two (!) done and my husband and I had our own ramakins full of brownie magic!!! Incredible and so easy. You’re a genius, thank you!
This is the best keto chocolate mug cake recipe!! It was sooo yummy, moist, and fudgy!!!
Your recipe does not mention any coconut oil but your video shows you adding coconut oil. What is the quantity to be used?
The video is of her basic Chocolate Mug cake, not the Keto version. She posted that video with this recipe to show the concept of making it.
I tried this with coconut flour. Was so dry. Didn’t work. I even added an egg. Still way to dry. I mean dry as a bone! Crumbly dry. What can I do differently?
The recipe calls for almond flour, not coconut. The two are VERY VERY different. In general, when making a recipe, if you sub a different flour (or make any changes at all) then you risk a bad turnout, and coconut flour especially cannot usually be subbed for other flours in recipes. I’d always recommend following a recipe to the T unless you are ok with the possibility of a negative turnout.
I made this cake last night and it was amazing!! I apparently didn’t take the richness warning seriously, because I gave my kids way more than they needed, and I made mine not planning to share, but halfway through, I wanted to share! It was so delish, I will definitely make it again tonight!
I love your picture!
Jason
Thank you!! 🙂
I made the regular version. It was good but next time I will mix the dry ingredients first because it had a slight baking powder taste. Thanks for the easy recipe!
This is so good! The best mug cake I’ve had since starting the Keto diet. I love that it doesn’t require an egg, it comes together dangerously fast that way. The texture is amazing- perfectly fudgy. I ate it with a spoonful of peanut butter on top and do not miss standard mug cakes one bit. Thank you!!