Description
This keto chocolate mug cake with cocoa powder brings rich, old-fashioned chocolate flavor to your microwave in just 90 seconds. Made with almond flour, butter, and no added sugar, it’s a low-carb treat you’ll turn to again and again.
Ingredients
Almond flour – 2 tbsp
Unsweetened cocoa powder – 1 tbsp
Granulated erythritol or monk fruit – 1 tbsp
Baking powder – ¼ tsp
Egg – 1
Melted butter – 1 tbsp
Vanilla extract – ¼ tsp
Salt – Pinch
Dark chocolate chips (optional) – 1 tbsp
Instructions
1. In a microwave-safe mug, whisk together almond flour, cocoa powder, sweetener, baking powder, and salt.
2. Add the egg, melted butter, and vanilla extract. Mix until smooth.
3. Fold in chocolate chips if using.
4. Microwave on high for 60–90 seconds. Check at the 60-second mark; cake should rise and look set on top.
5. Let cool for 1 minute before enjoying.
6. Serve warm straight from the mug or top with whipped cream or keto ice cream.
Notes
Use high-quality cocoa powder for deeper chocolate flavor.
Avoid overcooking to keep the cake soft and moist.
You can replace butter with coconut oil for a dairy-free version.
Add cinnamon or espresso powder for a flavor boost.
This recipe contains less than 5g net carbs per serving.
- Prep Time: 2 mins
- Cook Time: 1.5 mins
- Category: Chocolate Mug Cakes
- Method: Microwave
- Cuisine: American