
Free Printable: Low Carb & Keto Food List
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What do you do when you need a healthy dessert, like NOW? Make this low carb keto chocolate mug cake recipe! This easy keto mug cake (seriously, it takes 2 minutes!) will save the day to satisfy all of your chocolate cravings. It’s rich and chocolaty and moist… and it’s made with nutritious ingredients, so you can even start your day off with it as a chocolate keto breakfast. Plus, I love that it’s a single serving – great for portion control!
Of course, if a chocolate mug cake isn’t your thing, I hope you’ll at least try my other keto mug cake recipes. Protein mug cake and vanilla mug cake are popular alternatives, and there’s also an angel food mug cake in The Easy Keto Cookbook.
If you’re a chocolate lover like me, though, you have to try this version. It’s one of my favorite keto recipes and will really hit the spot for that chocolate fix.
Why You’ll Love This Keto Mug Cake Recipe
- Sweet, chocolaty taste
- Rich and moist cake texture
- Quick and easy to make
- Sugar-free, gluten-free, and grain-free, with dairy-free and paleo options
- Just 4 grams net carbs in a large serving
- Healthy treat ready in less than 5 minutes

What Is Mug Cake?
Mug cake is a single-serve cake made in a mug. It’s traditionally cooked in the microwave for a healthy dessert that’s ready in minutes, but you can also bake it in the oven if you like.
When making a keto mug cake, the keys to the best texture and moisture are the right flour and sweetener. I use Wholesome Yum Blanched Almond Flour because it has a super fine consistency, for a delicate crumb, and Besti Monk Fruit Sweetener because the allulose in this blend makes for super moist cakes.
(Besti also works the same way in larger cakes and other keto desserts— try it in my keto chocolate cake, sugar free dessert, or keto birthday cake!)
Get Besti For This Recipe Get Almond Flour For This Recipe

Ingredients & Substitutions
This section explains how to choose the best ingredients for low carb chocolate mug cake, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Salted Butter – Personally, I prefer grass-fed butter for the best flavor, if that works for you, but dairy-free options are listed below. If all you have is unsalted butter, you can use that and just add a pinch of salt.
- Unsweetened Baking Chocolate – This makes for a more moist keto mug cake than using cocoa powder. We are adding sweetener separately, so make sure this is 100% unsweetened baker’s chocolate, not a sweetened sugar-free chocolate.
- Wholesome Yum Blanched Almond Flour – The main flour I use in almost all my keto baked goods, because it produces such a great texture. Don’t use almond meal or coconut flour, it won’t turn out. If you need substitution options, see below.
- Besti Monk Fruit Allulose Blend – Besti is my favorite natural sugar substitute! The original version of this recipe used erythritol, but the monk fruit allulose blend makes a far superior, super moist mug cake. Paleo followers may prefer to use coconut sugar for the sweetener.
- Baking Powder – Make sure it’s fresh so that your cake rises well, and if it’s important to you, double check that it’s gluten-free.
- Egg – You’ll need one whole, large egg.
- Vanilla extract – Optional, but highly recommended for the best flavor.
Unlike many other chocolate mug cake recipes, this one has no milk. Don’t worry — it’s not dry at all! The butter and chocolate in there keep it ultra moist. In fact, it’s probably the moistest keto mug cake I’ve ever had.
Substitution Options
If you have dietary restrictions beyond just keto, you can make these substitutions as needed:
- Dairy Free – If you need the keto chocolate mug cake to be completely dairy-free, you can replace the butter with ghee or coconut oil. When you substitute one of these, just add a pinch of salt to compensate for the salted butter.
- Egg Free – Replace the egg with a flax egg or other egg substitute.
- Nut Free – Don’t replace the almond flour with coconut flour, as the batter would be way too dry. If you need a nut-free option, you can substitute sunflower seed flour for the almond flour, though almond flour does produce a better flavor and texture.

How To Make Keto Mug Cake
This section shows how to make keto chocolate mug cake, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
The original recipe for keto mug cake uses the microwave, making it ultra fast to prepare. If you prefer the oven, no problem! We’ll cover both ways, and you can decide:
Microwave Method:
- Melt the butter and chocolate. You can make your keto chocolate cake in a mug or in a ramekin, and melt the butter and chocolate right in there.

- Mix up the batter. Stir in almond flour, Besti, baking powder, egg, and vanilla with a spoon or fork.

TIP: Be sure to mix well.
I mix in the same mug for convenience, but if you want to be extra sure, you could whisk the dry ingredients separately first in a small bowl, and then add to the mug.

- Cook. Microwave the mug cake for 60-75 seconds, until just firm. See below for topping ideas!

TIP: This last step is really the only “trick” to the recipe.
As long as you don’t overcook your low carb chocolate mug cake, it won’t be dry! You want it to be spring-y, but not dry.
Oven Method:
- Preheat the oven to 350 degrees F.
- Melt the butter and chocolate. Melt the butter and chocolate together in a double boiler.
- Mix up the batter. Stir in the almond flour, Besti, baking powder, egg, and vanilla.
- Bake mug cakes. Transfer batter into ramekins and bake for about 15 minutes.

TIP: Make sure your ramekins are a lot bigger than the volume of the batter (about double the size), because the cake will rise as it’s baking.
You’ll need either a large 12-oz ramekin or two small 6-oz ramekins.

Toppings For The Best Keto Mug Cake
It’s delicious on its own, but even better with toppings! For the ultimate keto mug cake, top it with:
- Keto Whipped Cream – Make it with or without sweetener.
- Melted Chocolate – The batter for the keto mug cake uses unsweetened baking chocolate, but for topping I recommend sugar-free chocolate chips, which are sweetened.
- Chopped Nuts – Any kind of keto nuts will work, such as walnuts, pecans, or almonds. You can also stir them into the batter.
- Keto Vanilla Ice Cream – My favorite topping!
- Peanut Butter Drizzle – Microwave some peanut butter with a bit of coconut oil, then drizzle over the cake.
- Berries – Chopped strawberries, raspberries, blueberries, or blackberries are all keto friendly.
Storage Instructions
- Store: If you find yourself with some extra low carb chocolate mug cake (I don’t know how this would happen!), you can store it at room temperature for a day, or in the fridge for 2-3 days. You can store these keto mug cakes right in the mugs if you like, by just covering with plastic wrap. It’s really best fresh, though.
- Reheat: It’s fine to eat the mug cake cold or at room temperature, but if you want to heat it, you can microwave it again. It can help to spread a thin layer of butter on top before reheating, to prevent drying out.
- Freeze: Wrap tightly in plastic wrap and store in the freezer. Let it thaw in the fridge and then re-heat in the microwave or oven until just warm.
I don’t recommend making the mug cake batter ahead of time. The melted butter and chocolate will solidify as they cool, and the baking powder will lose its effectiveness if it sits with the wet ingredients for too long without cooking.

More Keto Mug Cake Recipes
If you like this chocolate keto mug cake, try these variations of other mug cakes:
- Keto Vanilla Mug Cake
- Keto Lava Cake – Not an actual mug cake, but still a quick single-serve dessert.
- Mug Flax Seed Muffin
- Angel Food Cake Mug Cake – Find it in The Easy Keto Cookbook!
Tools I Use For This Recipe
- Double Walled Insulated Mug Set – I love using clear mugs for my keto mug cake!
- Measuring Spoons – One of my favorite sets! These fit into spice jars, too.
- Easy Whipped Cream Dispenser – If you want a faster way to make keto whipped cream to top your mug cake (one that will actually keep well in the fridge!), this dispenser will make it and store it in the same vessel, without chemicals.
Low Carb Keto Chocolate Mug Cake Recipe
Keto Mug Cake (Chocolate, Sweet & Moist!)
Make an easy keto mug cake recipe in just 2 minutes, with 6 ingredients + 4g net carbs! It's rich, moist, chocolaty, sweet, and gluten-free.
Recipe Video
Tap on the image below to watch the video.Like this video? Subscribe to my YouTube cooking channel for healthy recipes weekly! (Click the bell icon to be notified when I post a new video.)
Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Microwave Instructions
-
Melt the butter and chocolate together in a mug or large 12 oz (355 mL) ramekin in the microwave (about 45-60 seconds, stirring halfway through). Be careful not to burn it. Make sure the ramekin is at least double the volume of the ingredients, because the mug cake will rise.
-
Add the almond flour, sweetener, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
- Microwave for about 60-75 seconds, until just firm. (Don’t overcook, or it will be dry.)
- Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted chocolate stirred with sweetener.
Oven Instructions
-
Preheat the oven to 350 degrees F (177 degrees C).
- Melt the butter and chocolate together in a double boiler on the stove. Be careful not to burn it. Remove from heat.
-
Add the almond flour, sweetener, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
-
Transfer the batter to a large 12 oz (355 mL) oven-safe ramekin (or two smaller 6 oz (178 mL) ones). Make sure the ramekins are at least double the volume of the ingredients, because the cake will rise. Bake for about 15 minutes, until just firm.
- Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted chocolate stirred with sweetener.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Recipe Notes
Serving size: 1 mug cake (entire recipe)
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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234 Comments
Ruth
0I made the Mug cake ( choc) it was awesome. But I don’t see how there is only 11 carbs and 7gr fiber, I checked the ingredients i used and i had 23 carbs and only 3 fiber.
Wholesome Yum
0Hi Ruth, are you including erythritol in your calculation? The nutrition facts above omit carbs from that.
Laurel Rynes
0Can this be made a couple hours ahead of dinner?
Maya | Wholesome Yum
0Hi Laurel, Sure, you could do that!
Leslie
0I made a double batch so I could share it with the BF. 3 minutes in the microwave. Topped it with my homemade almost zero carb salted caramel sauce and cool whip. AMAZING. Thank you
Monique
0Thank you so much for another delicious recipe! I love your recipes and has made my keto way of eating so much better!
Gayle
0This recipe is the best! A true lifesaver when my sweet tooth is screaming! Could I give it more than five stars please? I love a fast recipe like this.
Michelle
0This looks SO good!!! Thinking about making this and topping it with your low carb cream cheese frosting!! My mouth is watering just thinking about it! lol!
Faridat
0EVERY SINGLE ONE OF YOUR RECIPES I’ve tried is a hit!! I love mug cake, tasty and quick!
Marlene Racine
0This is fantastic!!!! So easy and delicious! I will be making this many times, and I will add walnuts or pecans next time … like a brownie in a mug. Thank you Maya! I needed this :)))
Barb
0This was great!!
Maricela
0OMG this is just super delicious. No hastle, no baking just perfect for that chocolate craving. This would pair great with Keto ice cream. I used ghirardelli intense dark 86% cacao and monk sugar…the intense flavors just burst in my mouth, wow. Great dessert thanks for sharing
Sheila von Hofsten
0Tried this recipe twice and was very glad with results. Very delicious receipe and my whole family loved it!
Cassandra
0Would this recipe work using cocoa powder?
Maya | Wholesome Yum
0Hi Cassandra, No, sorry, that would make it dry so you’d have to change the recipe in other ways.
Elisa
0I made it with dark chocolate cocoa powder, microwaved it for one minute, it was perfect
Tammy
0Can you double or triple the ingredients to make it more of a loaf pan size?
Maya | Wholesome Yum
0Hi Tammy, I haven’t tried that. It would probably work by multiplying the recipe several times (definitely more than double), but you’d need to bake it. Microwaving such a large size would make it too dry most likely.
Rachel
0Actually I used raw cacao powder and it was fine, the whipped coconut cream I used on top made it moist and tasty.
Beth
0Can I use coconut flour as opposed to almond flour for this recipe?
Maya | Wholesome Yum
0Hi Beth, No, sorry, they are not interchangeable. If you are allergic to almonds, then sunflower seed flour might work as a substitute.
Emma
0Microwaved 50 sec on a 900 watt. Perfect – from both hubby and myself. Love the idea of sliced strawberry or nuts or a few of Lily’s chocolate chips. Thank you so much for time and effort you put into this site!
Maya | Wholesome Yum
0I am so happy to hear that, Emma! Thank you!
Agata
0I’ve just made this substituting almond flour for 2 tbsp coconut flour + 1 tbsp coconut milk and it turned out great! Also, I just added 2 tsp Lakanto monkfruit classic seeetener and it was just right. Thanks for another tasty recipe!
Maya | Wholesome Yum
0I am so happy you liked the cake, Agata! Please come back soon!
Stephanie Rodriguez
0What can we use in place of Erythritol?
Maya | Wholesome Yum
0Hi Stephanie, You can use a different granulated sweetener – check the low carb sweetener conversion chart here.
Brenda
0Made it twice. Once in microwave, once in oven. Couldn’t eat it, too dry!
Maya | Wholesome Yum
0Hi Brenda, Sorry to hear that you found it dry. Most likely it’s because it was cooked too long – try reducing the cook time next time.
Jill
0I have made this twice, both in the microwave. I have a tall coffee mug and it seems to work fine. I used Golden Monk Fruit Sweetener once and Swerve confectioners once and both were good. First time I microwaved for a full minute – a little dry but still delicious. Second time for 55 seconds and still a tad dry, but again, still delicious. Next time, I’ll aim for 50 seconds!
Teanna
0I have made this almost every night to fit in my macros, it’s perfect. a trick you can do is add a tablespoon of water after everything is mixed and it will be moist.
Jessica
0This looks delicious!! Do you think I could use unsweetened cocoa powder in place of the chocolate? If so, how much do you think I should use? Thanks for all your wonderful recipes…they are helping me embrace the low carb lifestyle.
Maya | Wholesome Yum
0Thank you, Jessica! Replacing the chocolate with cocoa powder would be too dry by itself so you’d need to add more wet ingredients.
Jeanette
0How much more liquid would you need? I have powdered baking cocoa.
Maya | Wholesome Yum
0Sorry, I haven’t tested that variation so can’t say specifically.
Ruth Gale
0Love this recipe – really helps with chocolate cravings. I tried it with 2 tablespoons of almond flour and 1/2 tablespoons of coconut flour. In addition I added one ripe sliced strawberry – so rich, a bit lighter and fruity!
Thanks Maya, so many great ideas.
Maya | Wholesome Yum
0I am so happy to hear that, Ruth! Thanks for sharing your tips with us!
Kate Cordova
0My 7-year old daughter had a great time making this! Easy and yummy!
Maya | Wholesome Yum
0I love to hear that, Kate! Thanks for stopping by! Have a nice day!
Hardin
0Just made this and will make it again. Very good flavor. Very easy prep. I will reduce cook time to 45-50 secs next time and check the donessness before going to 60 secs. Otherwise, a winner!
Maya | Wholesome Yum
0Thanks for stopping by, Hardin! Please come back again soon!
Lori Balestrier
0I’m doing keto but counting regular carbs, not net carbs. Can you tell me how many regular carbs and protein please?
Maya | Wholesome Yum
0Thank you for stopping by, Lori. Please find the nutritional information per serving here: Calories: 433 | Fat: 38g | Total Carbs: 11g | Net Carbs: 4g | Fiber: 7g | Sugar: 1g | Protein: 14g
Isabelle
0Hi Maya, This sounds delicious!! Is there anything I can substitute the egg out for?
Maya | Wholesome Yum
0Thank you, Isabelle! You can try a flax egg, but I haven’t done it to say for sure how it will turn out.
Pam O'Donel
0How much of the ingredients do you use for chocolate cake?
Maya | Wholesome Yum
0Hi Pam, The ingredient amounts are on the recipe card above.
Michele
0Was wondering the same thing! Measurements are not on the list. Could someone help if out please?
Wholesome Yum
0Hi Michele, check the recipe card above.
Sharri
0Made with unsweetened cocoa, added walnuts, yummy!
Maya | Wholesome Yum
0I love that you added walnuts, Sharri!
Jill
0So good with nuts! I added pecans!
Maya | Wholesome Yum
0Thank you, Jill! Love the idea of adding pecans.
Marianne
0Wow, this tasted amazing and really filling. Shared it with my husband and neither of us could finish the one mug cake between us! Thanks for the tasty recipe.
Maya | Wholesome Yum
0I am so happy to hear that, Marianne! Glad you liked it!
Angie
0I had a sweet craving last night and made this…..it was soooo good. Topped with sugar free whipped cream and a few sugar free choc chips. This has to be my new favorite, thanks for the recipe.
Maya | Wholesome Yum
0I am so happy to hear that, Angie! Thanks for stopping by!
Terri
0Can these be baked in coffee mugs?
Maya | Wholesome Yum
0Hi Terri, Yes, you can, as long as the mugs are oven safe.
Martha
0How much coconut flour to use instead of almond flour?
Maya | Wholesome Yum
0Hi Martha, Sorry, I don’t recommend coconut flour for this recipe. You can maybe try 3/4 tbsp coconut flour (which isn’t even that easy to measure) to replace the 3 tbsp almond flour, but you’d end up with a much smaller cake and the texture would be totally different – very dense.
Jennifer Adair
0I made this cake, but instead of vanilla, I used almond extract. Yummmy!! Who says you can’t have cake for breakfast! It came out quite moist, and was delicious! Thanks for sharing this wonderful treat!
Maya | Wholesome Yum
0I say you should have the cake for breakfast, Jennifer! 🙂
Roni
0Hi, I didn’t understand how much chocolate you mean by 3/4 oz Unsweetened chocolate?
Maya | Wholesome Yum
0Hi Roni, By 3/4 oz I meant 0.75 oz.
Jill
0Roni,
There are 21.262 grams on 3/4 of an ounce. You will have to do some calculating based on the chocolate you use. I used a chocolate that was 40 grams per serving which was 4 squares. I just used 2 squares of the chocolate which was a little less than 3/4 ounce.
Hope that helps.
Candace
0I personally don’t like chocolate cake (diet or not), but this was great! It put my sweet tooth to bed. I sprinkled some confections Swerve on top and it was perfect! On the plus side both me and my boyfriend can eat it (I’m low carb and he’s low carb + cheese/milk free). Thanks for this recipe 🙂 (Going to try your vanilla next!)
Maya | Wholesome Yum
0I am so happy you liked it, Candace! I hope you like the vanilla cake too!
Bonnie Lee
0Firstly, I love that it’s a keto food. My other half is getting ready to go on the KETO diet, so I’m trying to figure out some new fresh ideas to ensure he gets tasty foods. I also really like how quick this recipe is! Can’t wait to give it a try!
Maya | Wholesome Yum
0Thank you, Bonnie! I hope you and your other half both love it!
Meg
0This is so delicious!! I just discovered your site today and I’m so excited to stay making your recipes! They all look awesome, and this first try was a huge success! Thank you for all your hard work!
Maya | Wholesome Yum
0Hi Meg! Thanks for stopping by and please come back again soon!
Jacqueline
0This was delicious! I only had Hershey’s sugar free chocolate chips on hand so I used that instead of unsweetened chocolate. And I added 1 Tbs unsweetened coconut as well. Yummy!
Maya | Wholesome Yum
0I am so happy you liked it, Jacqueline!
Eric
0Hello, Can I just eliminate the sugar substitute (erythritol) and use same amount of Lily’s chocolate bar instead?
Maya | Wholesome Yum
0Hi Eric, It would not be sweet enough from the Lily’s chocolate alone. But, if you use stevia sweetened chocolate instead of unsweetened chocolate, you would need to reduce the amount of erythritol.
Peggy Seare
0I made 2 mugs of this recipe tonight. I made my husbands with 2 squares of Ghirardelli 100% cacao. I made mine with 1 heaping Tbl. of unsweetened baking cocoa and 3 TBL of sweetener (instead of 2Tbl) the remaining ingredients were added as the recipe called for. Hands down, the cake made with the baking coca had a better texture and flavor. We will definitely make it again whenever we need a chocolate fix. Thanks for sharing.
4 ⭐️ ⭐️⭐️⭐️ Out of 5
Maya | Wholesome Yum
0Thanks for stopping by and letting me know, Peggy! Have a great day!
Cara
0Omg!!! This hit the spot. I’ve tried 3 nights with 3 diff mug cakes and seriously this one was a keeper. Wont try anything else now. Sooo good, Thank you
Kelly
0My new favorite dessert. I made as written the first time and have tweaked it some to my liking. I added another Tbsp of butter and a pinch of salt with about a Tbsp of heavy cream for added moisture. So delicious.
Maya | Wholesome Yum
0Thank you, Kelly! I’m so glad you liked it.
Tina
0I swap out the Erythritol and 100% cacao for 2 squares of 90% cacao (I’ve been using a Lindt candy bar). I use just a bit over 1/8 tsp. of baking powder. I add a touch of pink Himalayan sea salt. I microwave it for 42 seconds (1100 watts), Set a Tbsp. of peanut butter on top, make my coffee (gives the peanut butter time to soften/melt), dump the measuring spoon out and spread it around a bit. Absolutely perfect. (note: this is a VERY DARK CHOCOLATE TASTING CAKE, if you don’t usually eat dark chocolate, you will want to stick with the original recipe!)
Maya | Wholesome Yum
0Sounds yummy, I’ll have to try that sometime!
Maria
0Tried it for the first time last night. It was a hit! Chocolaty goodness! I’ve Been looking for a chocolate dessert that was gluten-free and low in carbs and this is it! Thank you!
Maya | Wholesome Yum
0Thank you, Maria!
Natalie
0I love this kinda chocolate mug cake. I have made it a couple of times and it’s a perfect dessert for a bad mood day. 🙂
But mine is without erythritol and almond flour, next time I will add them to see how different it is!
Maya | Wholesome Yum
0Thank you, Natalie!
Donna
0This was so quick and easy and tasty! My husband loves it! Score! Thanks!
Maya | Wholesome Yum
0Thank you, Donna!
Chandni
0I have a question. Firstly, thank you for the recipe. I really enjoyed the mug cake. But, I am a bit confused about carb content. The nutritional information for the cake says 1 mug cake has 4 net carbs. But 2 tablespoon of erythritol has 24 carbs, plus the carbs from almond flour, egg etc. Then how is it 4 net carbs? Sorry for bothering you but I am on a 20 carb Keto diet and I really need to know if I overdid it on the carbs. Thank you!
Maya | Wholesome Yum
0Hi Chandni, I’m glad you enjoyed the cake! Erythritol does not get absorbed, so is not included in net carbs. Hope that helps!
Andy
0Can I substitute a fake sweetened chocolate (like Lily’s) for the unsweetened chocolate and erythritol?
Maya | Wholesome Yum
0Hi Andy, Lily’s chocolate is actually sweetened with erythritol and stevia extract, but you can do it the other way too.
Nu
03rd day on a low carb diet. Was craving something chocolatey and came upon your recipe. This turned out so tasty and so easy to make! This recipe is a keeper! Thank you!
Maya | Wholesome Yum
0Thank you! I’m glad you liked it!
Andrea
0Hello, I can’t have any actual sugars in my diet. So when your label at the end says 1 sugar etc is that for the “fake” sweeteners in each recipe? Or real sugars? I can have ones like Splenda, truvia, etc. It’s only so specific for me because it’s to keep all sugar away and control my seizures. These desserts sound amazing and seem to fit my diet till the sugar part on the label.
Thanks
Andrea
Maya | Wholesome Yum
0Hi Andrea, There is no added sugar in the recipe. The sweetener is natural, not fake, but it is not sugar and does not contribute any sugar. The 1g on the label comes from almond flour, which has no added sugar but almonds themselves have a tiny amount of sugars. For this recipe, make sure the chocolate you get is 100% cacao without any sugar added. Hope this helps.
Gwenivere
0I am going to try this with 3 T unsweetened cocoa powder +1 T butter to replace each ounce of baking chocolate. I am tripling the recipe as well and will update with results. Thank you so much for sharing! 🙂
Maya | Wholesome Yum
0Thank you, Gwenivere! I hope you like it!
Debbie
0Can I use unsweetened cocoa powder instead of unsweetened chocolate? What would the measurement be?
Maya | Wholesome Yum
0Hi Debbie, You can’t make an even substitution, because the result would be too dry. Unsweetened chocolate contains fat and cocoa powder does not. You may be able to do it by adding more butter in addition to cocoa powder, but I don’t have an exact measurement for you.
Marilyn Brennan
0I have made it using one Tablespoon of cocoa powder.
Carmie Alvaro
0The paleo diet does not agree with microwaving.
Maya | Wholesome Yum
0Hi Carmie, The recipe includes oven instructions if you prefer that.