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Free Printable: Low Carb & Keto Food List
Get It NowMy Keto Mug Cake Is Your Instant Chocolate Fix
What do you do when you’re low carb, but need a dessert, like right now? I make this keto mug cake! Here’s why you should, too:
- It’s a rich, moist chocolate cake – Need I say more? It’s so rich and chocolaty that you’d never guess it came out of a mug! But if you’re ever in the mood for a different flavor, try my vanilla mug cake, protein mug cake, or angel food mug cake from my Easy Keto Cookbook!
- Takes all of 2 minutes – Just stir, zap, and done.
- Portion control – I developed my keto mug cake recipe to make a single serving, so you can eat the whole thing.
- Low carb, gluten-free, no sugar – It’s hard to believe this big, satisfying treat has just 4 grams of net carbs and no sugar. It’s easy to make dairy-free, too.
This keto chocolate mug cake is definitely “dessert craving” territory, but with its clean ingredients and pretty good macros, I’ve even had it for breakfast on busy mornings. Whatever your reason for a chocolate fix, make it with me!
Ingredients & Substitutions
Here I explain the best ingredients for my keto mug cake recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Unsweetened Baking Chocolate – This makes the mug cake extra moist compared to cocoa powder. Just be sure it’s 100% unsweetened baker’s chocolate — not the sweetened kind.
- Wholesome Yum Blanched Almond Flour – This is the main flour I use in almost all my keto baking, and for good reason — it has a super fine texture that gives baked goods a light, delicate crumb. I don’t recommend using almond meal (too gritty) or coconut flour (too dry). You can substitute sunflower seed flour if you need a nut-free alternative.
- Besti Monk Fruit Allulose Blend – I originally made this recipe with erythritol, but once I switched to this allulose blend, my keto mug cake turned out 100X more moist. Most other sugar substitutes (including most brands of monk fruit and stevia) actually contain erythritol, and so they’ll dry out the cake. Besti also shines in full-size cakes — try it in my keto chocolate cake, sugar free dessert, or keto birthday cake!
- Egg – Feel free to swap in a flax egg or your favorite egg substitute if needed.
- Salted Butter – Or you can use unsalted with a pinch of salt. If you’re dairy-sensitive, coconut oil or ghee work great.
- Baking Powder & Vanilla Extract
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 keep it ultra moist. In fact, it’s probably the moistest keto mug cake I’ve ever had.
How To Make This Keto Mug Cake
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Melt the butter and chocolate. You can do this in the same mug or ramekin you’ll use for the cake. Fewer dishes = always a win.
- Mix up the batter. Stir in the almond flour, Besti, baking powder, egg, and vanilla. A spoon or fork works just fine — no need to get fancy.
- Microwave the keto mug cake. I’ve got topping ideas in my tips below!
My Recipe Tips
- Mix really well. I usually just stir everything right in the mug to keep it simple, but if you want to be extra thorough, you can whisk the dry ingredients in a separate bowl first, then add them in.
- Make sure your ramekin or mug has plenty of space. This keto mug cake rises quite a lot, so you’ll want about double the space. I usually go with either a 12-ounce mug, a large 12-oz ramekin, or two smaller 6-oz ramekins.
- The flour and sweetener make a big difference in moisture. I can’t emphasize this enough! The combination of Wholesome Yum Blanched Almond Flour and Besti sweetener gets you moist cake. I get dry results with other brands.
- Be careful not to overcook. This cake should turn out moist and almost fudgy. You can check that an inserted toothpick to come out clean, but sometimes I even stop cooking a bit early when a toothpick comes out with a few crumbs on it, similar to a keto brownie. Just don’t let it dry out!
- Want to bake it instead? Just melt the butter and chocolate (I use a double boiler), mix in the rest of the ingredients, pour into ramekins, and bake at 350 degrees F for about 15 minutes.
- Take it to the next level with toppings. My favorite combination is keto whipped cream and either melted sugar-free chocolate chips or sugar free chocolate syrup (pictured here). This keto mug cake is also amazing with a scoop of keto ice cream, a drizzle of peanut butter or sugar-free caramel sauce, a sprinkle of chopped nuts, a swipe of sugar-free chocolate frosting, or simply fresh berries.
Keto Mug Cake
Make my keto mug cake recipe in 2 minutes — just 6 ingredients + 4g net carbs! It’s a rich, moist, sweet, and instant chocolate craving fix.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
Microwave Instructions
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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.
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Add the almond flour, sweetener, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
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Microwave for 50-75 seconds, until just firm. (Don't overcook, or it will be dry.)
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Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted chocolate stirred with sweetener.
Oven Instructions
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Preheat the oven to 350 degrees F (177 degrees C).
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Melt the butter and chocolate together in a double boiler on the stove. Be careful not to burn it. Remove from heat.
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Add the almond flour, sweetener, baking powder, egg, and vanilla (if using). Stir everything well until completely mixed together.
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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.
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Serve with whipped cream (or coconut whipped cream for paleo), and/or drizzle with more melted chocolate stirred with sweetener.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Maya’s Recipe Notes
Serving size: 1 mug cake (entire recipe)
- Tips: Check out my recipe tips above to help you get the best texture, a variation to bake the cake, and prevent overflowing.
- Store or make ahead: This keto mug cake recipe tastes best fresh, but if you want to, you can meal prep or keep leftovers at room temp for a day or in the fridge for 2-3 days. Just cover the mug with plastic wrap. I don’t recommend mixing the batter without cooking, because the baking powder will stop working.
- Reheat: It tastes fine cold, but if you want it warm, a little butter on top helps keep it moist. Just microwave again for 20-30 seconds.
- Freeze: Wrap in plastic wrap, pop in a zip lock bag, and freeze for up to 3 months. Thaw in the fridge or on the counter before serving.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Mug Cake
250 Comments
Becky
0Can you use cacao nibs for the unsweetened chocolate?
Wholesome Yum M
0Hi Becky, I’m sure this will turn out. Cocoa nibs will add a crunchy textural component that may not work well in this recipe.
Michele
0You said to see notes for sugar substitute options other than erythritol, but then didn’t include any in recipe notes.
Wholesome Yum A
0Hi Michele, the notes say you can substitute coconut sugar. If you want to use a different low carb sweetener, check my sweetener guide.
Geraldine
0Absolutely delicious! One note, though – using the Ghirardelli 100% baking chocolate as per the link, Carb Manager is calculating 7g net carbs instead of 4g… (there are 3g net carbs per 1/2 oz just in the chocolate). Maybe I’m missing something?
Wholesome Yum L
1Hi Geraldine. Third party nutrition calculators do not always calculate correctly. We use the USDA Food Database which is the most accurate source. Glad you loved the recipe.
Donna
0Loved this mug cake. So moist and really quenched my chocolate craving.
Nicole Dawson
0I’m wondering if I could make this using a flax egg? I guess the best way to find out is to try! Can’t wait
Wholesome Yum M
0Hi Nicole, A flax egg should work fine in this recipe. Enjoy!
Jenna
0I’ve never made a mug cake! Sounds like a great idea for a late-night snack 🙂 I’m going to try this using coconut oil, thanks for the suggestion!
Sarah
0Looks scrumptious and perfect for those late night sweet cravings! Pinning for the next time my husband is traveling and I want something sweet but don’t want to make a dessert since it’s just the kids and me.
Beth
0This looks too good to be healthy so I better try a mug or four! I love how quick it is to get this in my belly too!
Charman Gonzalez
0Very good, my hubby loved it too!!! The very dark chocolate taste which hubby loved!!. Def will make it again!! PERFECT for a chocolate craving!!
Christy
0So Amazing!!! I can be on Keto and half chocolate cake! I could only eat half. So good!
Heather
0Omg! Best chocolate mug cake recipe ever. I have tried so many searching for the perfect one and this is it! Hands down. I used bakers chocolate and it turned out so perfect. The texture is perfect. Omg so good! Thank you!
Allyson
0SOOOOO GOOD OMG!!! I used 2 squares of a Lindt 95% cuz I had no sugar free choc and ate it with raspberries and blackberries 🙂 THANK YOU THANK YOU THANK YOU!!! I was craving cake and this totally hit the spot. Will b making this quite often lol.
Molly
0Another home run! This is a great, quick choc cake fix for me! I had been using another recipe, but it called for an egg yolk and mayo, which is good, but then I have to save the egg white or dump it.. this one is much easier and the taste is fantastic! I did use 1 tbsp unsweetened cocoa instead of the choc squares.
Kay
0Can the cocoa powder be used instead of a bar?
Maya | Wholesome Yum
0Hi Kay, Some readers in the comments mentioned this, but in general, not if you want the same result. You’d need to compensate with more wet ingredients if you’re adding dry ingredients such as cocoa powder.
Beth
0I’ve never tried a mug cake but your video inspired me – delish!
Cristina Ponce
0Delicious!!!! Made it with swerve and stevia glycerate and decorated with cream cheese frosting
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!
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.
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!
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.
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?
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.
Maya | Wholesome Yum
0Hi Pam, The ingredient amounts are on the recipe card above.
Sharri
0Made with unsweetened cocoa, added walnuts, yummy!
Jill
0So good with nuts! I added pecans!
Maya | Wholesome Yum
0Thank you, Jill! Love the idea of adding pecans.
Maya | Wholesome Yum
0I love that you added walnuts, Sharri!
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?
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.
Maya | Wholesome Yum
0Hi Roni, By 3/4 oz I meant 0.75 oz.
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!