This keto chocolate mug cake is ideal when craving chocolate since it's luscious, moist and chocolatey, and quick and easy to make.
We love this keto chocolate mug cake because it's such a luscious and easy dessert to make. It's ideal when you're craving chocolate, since you simply grab the ingredients from your pantry, mix them together in a large mug, and microwave for a little more than a minute. It's so quick and easy.
Since our favorite cake is chocolate, we had to get this chocolate mug cake just right. Most chocolate mug cakes we tried were decent, but this one turned out to be our favorite.
This keto mug cake differs from other chocolate mug cakes since it relies on sugar-free chocolate chips (not cocoa powder) to create a sweet (but not too sweet) and creamy chocolate flavor. The chips also help produce a deliciously moist cake.
Since mug cakes can be a little finicky, be sure to follow the step-by-step instruction for best results. And don't forget to serve with sugar-free whipped cream or keto ice cream, which take this warm chocolaty cake to the next level!
Ingredients
There are only 8 ingredients in this mug cake: Lily's sugar-free chocolate chips, butter, almond flour, coconut flour, Swerve Sweetener, baking powder, an egg and vanilla extract.
How to Make
Even through keto mug cakes are quick and easy to make, we recommend following these steps for the best results:
- Use a large, 12-ounce mug for making the cake. If you do not have a large mug, use a mason jar or small microwavable bowl. When heating, the cake will rise AND MAY OVERFLOW if the mug isn’t large enough.
- In a large mug, heat butter and chocolate chips in the microwave for 30 seconds. Take out and stir. If the chips and butter stir to a smooth consistency, then it's done heating. If the chocolate chips and butter are still chunky after stirring, then heat for 15 seconds more. At this point, it should stir to a smooth consistency. It's important to not overheat the the chocolate chips or they will burn.
- After, add dry ingredients and mix well to combine. Then, add egg and vanilla, and stir well again.
- Microwave for 1 minute, then check if done. When microwaving for the first time, we recommend keeping an eye on the cake to ensure it does not overflow. If the cake mixture begins to rise above the mug rim, then stop the microwave and wait for it to deflate. Then, finish heating.
- When done, the cake will look slightly wet in the center. If it’s still completely wet, then return to microwave for 15 seconds longer. Our mug cake typically takes 1 minute and 30 seconds to finish.
When you remove the mug cake from the microwave, it is normal for it to deflate. Mug cakes are best to eat when still a little warm, but not just right-out-of-the-microwave hot.
Toppings
If you ask us, mug cakes always taste better with some sugar-free whipped cream! But, you could also consider low-carb or keto ice-cream, any type of berries, or even nuts.
How to Store
A mug cake can be a pretty big serving, so it may be difficult to eat all at once. If that's the case, simply cover the mug with plastic food wrap and store in the refrigerator for a few days.
More Recipes Like This
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
Keto Chocolate Mug Cake
Ingredients
- 2 tablespoons Lily's sugar-free semi-sweet chocolate chips
- 1 tablespoon melted butter
- 3 tablespoons super-fine blanched almond flour
- ½ tablespoon coconut flour
- 2 tablespoons Swerve Sweetener, granular
- ½ teaspoon baking powder
- 1 large egg
- ¼ teaspoon vanilla extract
Instructions
- Melt chocolate and butter: In a large, 12-ounce mug or small bowl, heat butter and chocolate chips in the microwave on high for 30 seconds. Take out and stir. If the chips and butter stir to a smooth consistency, then it's done heating. If the chocolate chips and butter are still chunky after stirring, then heat for 15 seconds more. At this point, it should stir to a smooth consistency. It's important to not overheat the the chocolate chips or they will burn.
- Add other ingredients: Add dry ingredients and mix well to combine. Then, add egg and vanilla, and stir well again.
- Microwave: Microwave on high for 1 minute, then check if done (note: in our microwave it takes 1 minute and 30 seconds). When microwaving for the first time, we recommend keeping an eye on the cake to ensure it does not overflow. If the cake mixture begins to rise above the mug rim, then stop the microwave and wait for it to deflate. Then, finish heating. When done, the cake will be slightly wet in center and sticky in middle when done. If it is completely wet (as opposed to slightly wet in the center), then microwave in 15-second increments until done. Be careful not to overcook.
- Serve: If desired, top with sugar-free whipped cream or keto ice cream. Or, you may simply eat as is.
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