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My 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- Besti Monk Fruit Allulose Blend – I originally made this recipe with erythritol, but once I switched to this allulose blend, my keto mug cake turned out 100X more moist.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.
Free Printable: Low Carb & Keto Food List
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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
By
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.
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Keto Mug Cake
254 Comments
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.