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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
RL
0This was delicious! Was craving chocolate and this satisfied it. So quick and easy and I had all ingredients handy!
Lil
0I made this chocolate cake on a ramekin and it was very easy to make and it taste delicious. Very filling ate half with some almond milk, Wow, thank you
Shawnasie
0Absolutely delicious!
I was searching for a dairy free dessert recipe that would up my fat intake for the day and only contain ingredients I had on hand, I am so glad I found this one! I didn’t have any whipped topping to put on top so I just sprinkled a few Lily’s chocolate chips on top. Love it 🙂
Anne
0Hi ❤ New to your site but not to keto. Thanks a lot for your recipes they are wonderful. ❤ Just wondering if there is a way to order the sweeteners you use in your recipes in France because all I can find there is aspartame, cyclamate, saccharin and stevia (but I don’t like stevia’s taste. Also wondering where to find sugarless white choc.) I would love to try your chocolate cake recipe but I don’t find the sweeteners.
Wholesome Yum M
0Hi Anne, I can’t ship Besti to Europe yet, but I am working on it!
Tanya Selth
0Anne, I’m not in France but Australia (and really dislike stevia too). What I use for a natural sweeter without all the carbs of sugar is a product called Xylitol. One can get it in a form which looks exactly like sugar and it’s used in same manner. I personally find it close to taste of it too when added to things (you probably wont notice the difference)
M
0Really great recipe! Made this for breakfast more times that I would like to admit works perfectly exactly as written. For an extra treat stick a square of chocolate in the middle of the batter before cooking. So good. Makes me feel like I’m not on a diet!
Carol Scally
0This was lovely…made with Stevia liquid to taste as that is all I had. I cut it in half and served each half with diet jello and 2 tablespoons of Halo ice cream and a dash of cream. Thank you for posting. 🙂
Nancy
0Excellent recipe. Make sure you listen to the directions and don’t overcook this. You will love it!!!
Marisa
0OMG! This is gorgeous; light, fluffy and rich. I used cocoa liquor buttons, and ate it with strawberries and a little cream and its a dream. I will be making this again…
Randi
0Excellent!!! I would love to know how to make this into a regular sized cake?! One of the best Keto desserts we’ve had so far! Great cake texture to boot!
Wholesome Yum M
0Hi Randi, I am glad you enjoyed this mug cake. If you are looking for a full-sized chocolate cake, I recommend this one: The Best Keto Chocolate Cake.
Randi
0Thanks, it looks delicious and so far we’ve loved all of your recipes so we’ll definitely try this one too!
Karen
0OMG, was sitting here craving something sweet, and came across this recipe. It was AWESOME!!! Also, super quick and easy! I will make this again and again! Thank you, thank you, thank you!!!
Heidi
0This was delicious and my husband was so excited when I surprised him with chocolate cake!
Leie
0This recipe is amazing, pre-keto I had a go to chocolate mug cake recipe that I made a little too often…
This is actually better! I served it up with some whipped cream. The best thing is I only used half for my dessert snack and was completely satisfied, so I’ll have leftovers for tomorrow.
Carol
0Wow this is amazing. I’m very picky for keto recipes – maybe because I’m just starting my keto Diet and it’s hard to get used to the different taste and texture of keto recipes. But this cake is amazing!!! It tastes and has the texture of a normal chocolate cake. Thank you for this recipe!!!
jackie
0This mug cake was super easy, and delicious!. I will definitely have to try more of your recipes.
Ginny
0Followed the recipe exactly~DELISH!! Satisfies my chocolate fix without the guilt. Thanks for an awesome recipe!
tabiya
0This mug cake is my go-to dessert. For some reason, I didn’t like the chocolate so I substituted the cocoa powder for pumpkin purée and made it a pumpkin spice mug cake! instead! I still used the exact proportions and measurements that were provided, and it came out perfect. thank you for this. For my microwave, 68 seconds is perfect.
Irene
0Delicious! I used Hershey’s unsweetened chocolate powder, but added a little more butter. My husband and I can finally eat chocolate cake again! Thank you! Is there a recipe to make an bigger cake for company?
Wholesome Yum M
0Hi Irene, I’m so glad you loved it! I do have a full size cake here: The Best Keto Chocolate Cake.
Shelley
0Just what my keto sweet tooth needed! I added a couple of chopped walnuts & served it with a touch of whipped cream. Perfect and filling!
Kate
0This was seriously AMAZING. Thank you so much!
Chrissy
0First off, I love every recipe of yours that I have tried! The flavor of these cupcakes was rich and perfect…alas, mine were dry as a bone. They were hard to swallow without a beverage. I baked them for exactly 20 minutes so I am not sure where it went wrong. I am going to cut back on cooking time in my next batch and also do the 1/2 almond milk 1/2 heavy cream suggestion that you posted on a previous comment. Fingers crossed they turn out great! I’m trying to perfect them for my twin boys 2nd birthday!
Wholesome Yum M
0Hi Chrissy, You have the right idea. If your cupcakes were too dry the first time, then definitely upping the fat content will help that! If you are looking specifically for a chocolate cupcake, and not just a mug cake, you may be interested in trying this one: Low Carb Keto Chocolate Cupcakes Recipe.
Rebecca
0Hey Maya, thank you so much for this recipe. Unfortunately I didn’t have any chocolate in my house so I decided to try making this using cocoa powder instead. I kept all the measurements the same, except I added a splash of unsweetened almond milk after mixing the melted butter and cocoa powder together, as it was a bit dry at this point. Microwaved for 90 seconds and I can confirm it was delicious and moist. I topped it off with whipped cream and a sprinkle of cocoa powder. I have tried making mug cakes before but never with almond flour and I’m really impressed; it completely changes the texture (in a great way) and really adds something special to the overall flavour. I can’t wait to pick up some chocolate and try the recipe the right way!
Thanks again
Omnesa
0This mug cake was super easy, portioned controlled and delicious! I don’t like to cook, but I HAD to buy your cookbook because Everything I’ve tried on your website has been so Easy and Few ingredients that I look forward to trying them! You’re a Genius!
Peggy Geddings
0I have made this so many times. It really takes care of cravings for something sweet and fills me up for hours. Rather than try to use a piece of a chocolate bar, I use 2 tbs. cocoa powder, increase butter to 2 tbs. and add 1 1/2 Tbs. water to the liquids. It takes 70 sec. in my 1200 watt microwave. I have never made it any other way so I do not know if it is as good as the original, but I find it quite tasty. Maya, I love your recipes and your cookbook, thanks for all you do for people trying to eat healthy.
Robin
0So simple to make and to die for!
Eliza
0Hi, I realize the ingredients were just for ONE mug cake! Yes, I am a new cook….and never saw where you said for how many. For this family – it was only for one. am I wrong here? Next time will make for 3 times ingredients – and it is delicious! Yummy, Elizabeth
Trish
0*****!!!! Super easy to make in the microwave! Tastes just like chocolate cake. Thank you so much for this recipe. I have been needing something sweet and this was perfect.
Kathleen
0Can I substitute an equal amount of all purpose flour instead of the almond flour?
Wholesome Yum M
0Hi Kathleen, I am sorry, I do not know if this would work using AP Flour.
Vicki
0OMG…this recipe is awesome. I didn’t have any vanilla extract but it didn’t matter. Definitely a keeper!!
Sandy Trytsman
0Thank you for this life saving recipe. This is so quick and easy to make! Now there is no excuse to fall off the wagon and eat sugar.
Andrea
0This has been my go to recipe for when I’m craving something chocolate and sweet! I’ve tried it with various toppings and have not been disappointed. Thank you so much for posting this!! A true delight!!
Jennifre
0I have been reading your recipes. I can’t wait to try them all!
Nancy
0Okay I have been using this recipe for a while but I wanted to share that I just used it as a base for a small 6 inch bunt cake and it turned out amazing.
Tennielle
0GIRL! That was the easiest most delicious fastest dessert (even with whipping my own sugar free whipped cream) I ever made ever!!! Thank you soooooo much
April
0I only have Lily’s stevia sweetened dark chocolate or Hershey’s dark chocolate cocoa powder. Can I use either of those instead?
Wholesome Yum A
0Hi April, I think you could use the Lily’s chocolate fine — you may want to cut down the erythritol to only a teaspoon or two.
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
0Hi 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