Ingredients
1 Large Egg
2 Tbsp Salted Butter
2 Tbsp Almond Flour
2 Tbsp Unsweetened Cocoa Powder
1 ½ Tbsp Erythritol or Splenda
2 tsp Coconut Flour
¼ tsp Vanilla Extract
½ tsp Baking Powder
Whipped Heavy Cream (optional, for topping)
Instructions
Melt the butter in a microwave-safe mug for 25 seconds.
Add the egg, almond flour, cocoa powder, erythritol, coconut flour, vanilla extract, and baking powder to the mug.
Mix well until the batter is smooth and evenly combined.
Microwave for 60–75 seconds, depending on your microwave’s power, until the cake rises and sets.
Let cool for 1–2 minutes before topping with whipped heavy cream, if desired.
Serve warm and enjoy your keto chocolate cake mug immediately.
Notes
Use coconut oil instead of butter for a dairy-free version.
Add a tablespoon of sugar-free chocolate chips or a spoonful of peanut butter in the center before microwaving for a molten surprise.
For extra moistness, reduce cooking time slightly or add a teaspoon of almond milk.
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Category: Mug Cakes
- Method: Microwave
- Cuisine: American