Keto Chocolate Mug Cake
This Keto Chocolate Mug Cake is a single-serving chocolate dessert made with almond flour, cocoa powder, and low-carb sweetener, microwaved to fudgy perfection in just minutes. Perfect for satisfying chocolate cravings while staying true to your keto lifestyle, this mug cake is convenient, customizable, and delicious.
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Servings: 1 servings
Ingredients
- 1 tablespoon butter melted, for richness and moisture
- 2 tablespoons granular low carb sweetener Monkfruit, erythritol, or your preferred brand
- 3 tablespoons almond flour the foundation of keto baking
- 1 tablespoon unsweetened cocoa powder for deep chocolate flavor
- 1/2 teaspoon baking powder to help the cake rise
- 1 large egg the binding agent
- Splash vanilla extract optional but enhances flavor
- 1 tablespoon sugar-free chocolate chips optional for extra fudgy pockets of chocolate
Instructions
- Combine Dry Ingredients: In a small bowl, whisk together the almond flour, cocoa powder, baking powder, and sweetener until no lumps remain, about 30 seconds.
- Mix Wet Ingredients: In the same bowl or a separate one, whisk the egg with the melted butter and vanilla extract until well combined, about 20 seconds.
- Fold Together: Pour the wet mixture into the dry ingredients and stir gently until just combined, about 15 to 20 seconds, then fold in chocolate chips if using.
- Transfer to Mug: Pour the batter into a microwave-safe mug or small ramekin, filling it about halfway so the cake has room to rise without overflowing.
- Microwave: Microwave on high for 60 to 90 seconds, depending on your microwave's power, until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
- Cool Slightly: Let the mug sit for 1 to 2 minutes before eating, as the cake will be very hot, and this resting time allows it to set properly.