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Keto Chocolate Cake in a Mug

Keto Chocolate Cake in a Mug

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There comes a time in everyone’s ketogenic life where you crave something sweet. Cookies, brownies, cake – but there’s nothing that you’ve pre-made and nothing that is low carb laying around.

In under 5 minutes you can have a chocolate cake that’s rich, delicious, and sure to slam those cravings straight into the ground. Cake in a mug! Chocolate cake in a mug, that is. Absolutely divine in taste, just like you spent 45 minutes slaving away baking it in the oven.

I know, I know, you need almond flour. And none of that almond meal, either – only a fine grain almond flour for the soft and non-grainy texture. But it’s worth it, trust me!

I used to make these with protein powder, and the consistency is just nowhere close. The protein powder will give a more rubbery texture, and while it’s still good it’s just not great. The almond flour helps give it that real-cake texture that you’re looking for!

The key to the perfect consistency is the egg. Combined with the absorptive powers of the coconut flour and the rising properties of the almond flour, the egg will coax the cake to rise even higher than you might expect and provide an extremely decadent consistency.

Yields 1 chocolate cake or 2 chocolate cake snacks

The Preparation

  • 1 Large Egg
  • 2 Tbsp. Salted Butter
  • 2 Tbsp. Almond Flour
  • 2 Tbsp. Unsweetened Cocoa Powder
  • 1 1/2 Tbsp. Erythritol or Splenda
  • 2 tsp. Coconut Flour
  • 1/4 tsp. Vanilla Extract
  • 1/2 tsp. Baking Powder

TL;DR Instructions

TL;DR Instructions

1. Melt the butter in the microwave for 25 seconds.
2. Add the rest of the ingredients and mix well.
3. If you are making 2 servings, split the batter into 2 ramekins.
4. Microwave for 60-75 seconds.
5. Whip some heavy cream and put on top. (Optional)

The Execution

1. Measure out 2 Tbsp. butter and put it inside the mug you will be using.

2. Microwave the butter for 20-25 seconds until it mostly melted and hot. Add your sweetener to the melted butter.

3. Add your 2 Tbsp. Cocoa Powder to the butter.

4. Add your coconut flour, almond flour, baking powder, and vanilla.

5. Don’t forget the egg! It will help the cake rise.

6. Mix the ingredients well, until everything is combined and there’s as little lumps as you can get. If you’re going to make 2 servings, this is the point where you would measure the batter out into 2 mugs or 2 ramekins.

7. Microwave the cake for 60-75 seconds. It takes 75 seconds in my microwave. If you are making 2 servings, probably 50-60 seconds would do the best – I never make 2 servings because I’m greedy :)

8. While you’re waiting for the cake to cook, whip some cream in a mixing bowl. (Optional)

9. Let the cake cool for a moment and spoon on the whipped cream. (Optional)

10. Enjoy! (Not Optional)

shoppinglowcarb

Cuisinart CSB-75 Smart Stick 2-Speed 200-Watt Immersion Hand Blender
Spectrum Expeller Pressed Organic Coconut Oil
Sunbeam 76893.05 Kitchen Bake 5-Piece Bakeware Set

If you make this into 2 servings, it will be: 197 Calories, 19 Fats, 2.6g Net Carbs, and 6g Protein.

Chocolate Cake in a Mug Calories Fats (g) Carbs (g) Fiber (g) Net Carbs (g) Protein (g)
2 Tbsp. Salted Butter 200 24 0 0 0 0
2 Tbsp. Almond Flour 80 7 3 2 1 3
2 tsp. Coconut Flour 20 1 3 2 1 1
1/4 tsp. Vanilla 2 0 0 0 0 0
1 Large Egg 70 5 0.7 0 0.7 6
2 Tbsp. Cocoa Powder 20 1 6 4 2 2
1/2 tsp. Baking Powder 1 0 0.6 0 0.6 0
Totals 393 38 13.3 8 5.3 12

Keto Chocolate Cake in a Mug

If you make this into 2 servings, it will be: 197 Calories, 19 Fats, 2.6g Net Carbs, and 6g Protein.

The Preparation

  • 1 Large Egg
  • 2 Tbsp. Salted Butter
  • 2 Tbsp. Almond Flour
  • 2 Tbsp. Unsweetened Cocoa Powder
  • 1 1/2 Tbsp. Erythritol or Splenda
  • 2 tsp. Coconut Flour
  • 1/4 tsp. Vanilla Extract
  • 1/2 tsp. Baking Powder

The Execution

  1. Melt the butter in the microwave for 25 seconds.
  2. Add the rest of the ingredients and mix well.
  3. If you are making 2 servings, split the batter into 2 ramekins.
  4. Microwave for 60-75 seconds.
  5. Whip some heavy cream and put on top. (Optional)
http://www.ruled.me/keto-chocolate-cake-mug/

There comes a time in everyone’s ketogenic life where you crave something sweet. Cookies, brownies, cake – but there’s nothing that you’ve pre-made and nothing that is low carb laying around. In under 5 minutes you can have a chocolate cake that’s rich, delicious, and sure to slam those cravings straight into the ground. Cake ...

Review Overview

Taste
Ease
Nutrition
Carb Count

Must Have

Summary : A fantastically easy and delicious treat that will curb all those cravings for sweets you have. While it's got quite a few carbs, it's well worth it and makes up for it in taste!

91

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25 comments

  1. This was delicious….I didn’t have the sweetener, but used the sugar free caramel syrup instead..When it was done I drizzled heavy cream over it instead of whipping it…

  2. Tried it tonight, didn’t mind it at all though I thought it tasted slightly eggy (understandable I guess given the egg to cake size ratio).
    Other than that was nice :)

    • That actually sounds a bit stange to me, mine didn’t taste eggy in the slightest (the protein brownie one does taste a little eggy). What type of cocoa powder did you use? If you make it again, add a tiny bit more cocoa powder and it might help :)

  3. I just made this and it was absolutely amazing. I just wanted to point out though that in the ingredients you say baking powder but in the step by step instructions you say baking soda, I used the baking powder :)

  4. This looks terrific! Wondering if you have actual carbs measured on this too, or just net carbs. My daughter is type 1 diabetic and we need actual carb counts, not just net. She would LOVE this :) Thanks

    • Naomi,

      If you look at the very bottom of the recipe, it includes all nutritional counts of the recipe including carbs, fiber, and net carbs. It’s 13g “actual” carbs but you can cut that down by possibly subbing the coconut flour for xanthan gum. I haven’t tried that, but in theory it should work.

  5. I noticed the ingredients list calls for “1/4 tsp. Vanilla”, yet I don’t see where to use it in the execution. Also, I see whipped cream is used but not included in the ingredients list.

    Am I missing something here?

    • You can mix the vanilla with the egg when it goes in. Since it’s part of the wet ingredients. As for the cream it’s optional but I always put it on so I included it in the pictures/recipe. I’ll update the post to include the vanilla with the egg and the whipped cream as optional. Some people go with sugar free syrups and things like that, so you’re welcome to add your own creative spin on it if you’d like.

  6. Nourishing Nibbles in the Cape

    So divine, and inspiring, thank you for sharing. I’ve turned it into a Cappucino Cup Cake and posting on my blog, giving you full credit for inspiration, of course! I’ve also added a link for readers to check out your blog! Much love and gratitude, oh and happy Nibbling xox

  7. Can one die go to choc heaven and still live? Thanks, you saved the day with this one!! Great Wonderful Try It!! I’m telling you try it!! My mico runs quick.. 40 sec works.

    • Haha Christine I think if I ate these often I’d be in a chocolate coma! Super happy it turned out, I think I forgot to mention that some microwaves run hotter than others – so sorry about that!

  8. I just wanted to say thanks for this recipe! I made this for dessert after turning your almond flax slider buns in to mini pizzas for dinner (delicious). I didn’t add whipped cream, but I did drizzle over a generous amount of Da Vinci Caramel syrup….it soaked right in to the sponge, yum! I didn’t share either, oops!

  9. I made it today and the consistency was great! My problem is the coacoa powder. I just used about 1/4 of what you wrote in the recepie and still ended up with a black cake and it made the cake bitter as heck. Going to try it tomorrow with even less powder.

  10. This is basically a paraphrased version of I Breathe I’m Hungry’s recipe

    • Abbie,
      While it is similar, it’s not really the same thing. To be quite honest with you, there’s always going to be a similar version of every single recipe ever. Cooking has been around for a very long time. I guest posted over on Mellissa’s site (the Dirty Blondie Pancakes) so I respect her enough to cite her work if I used it, but I did not actually use her site to come up with the recipe.

  11. Just bought ground almonds and erythritol because I wanted to try this mug cake recipe!! ^.^ I usually made my mug cakes with just coconut flour but adding almond flour and using less coconut flour brought it closer to an actual cake-like texture and flavour. It’s a little high calorie for a snack that I can gobble down just like that – but what can I say. Who would want to share? It tastes better than normal flour and sugar mug cakes!!!! :p Thanks Craig!

  12. Great recipe, but it could be faster to put together. Here’s the easy-mode bulk dry-mix version.

    16x Dry Mix
    =============
    2 cups Almond Flour
    2 cups Unsweetened Cocoa Powder
    1 1/2 cups Erythritol or Splenda
    2/3 cup Coconut Flour
    2 2/3 tbsp Baking Powder

    Single Serving From Dry Mix
    =============================
    2 Tbsp. Salted Butter, microwave for 25s
    1 Large Egg
    2/3 cup Dry Mix

    Mix ingredients into melted butter, microwave for 60-75s

  13. The nutritional breakdown does not include the carb count (or even mention) the sweetener.

    • C,

      I’ve mentioned in other comments before that I don’t include erythritol because it’s not processed by humans. Splenda is, but as mentioned on the site I don’t use it anymore. I mainly use erythritol and stevia now. Erythritol can’t be broken down by humans and is mainly excreted by us in our urine. Many people don’t know this and would see a large carb count for the sweetener and automatically be drawn away or think this website is not low carb.

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