Other than its warm chocolatiness, the best part of a mug cake is how quickly it comes together and how easy it is to eat—the perfect treat when you crave something decadent. We started by melting butter with keto-friendly chocolate chips. We then added some cocoa powder, powdered erythritol to balance the bitterness of the cocoa, and an egg to emulsify. We mixed in heavy cream too, not only to add fat to our cake but also to give it buttery tenderness. A little vanilla extract helped highlight subtle caramel notes, salt took the cake from flat to robust and baking powder lifted the almond flour. In less than 20 minutes we had a satisfying chocolate treat.
We developed this recipe in a full-size, 1200-watt microwave. If you’re using a compact microwave with 800 watts or fewer, you may need to increase the microwaving times. This recipe can be easily doubled; cook both cakes in the microwave at the same time and increase microwaving times to 80 seconds and 60 seconds respectively in step You will need a 12-ounce straight-sided microwave-safe coffee mug for this recipe. Erythritol is our preferred low-carb sweetener here; however, you can substitute your favorite low-carb sweetener. Be aware that not all low-carb sweeteners can be substituted 1:1 for erythritol. See this page for more information on low-carb sweeteners and substitutions.
Jump to RecipeInstructions :
- Microwave butter and 1 tablespoon chocolate chips in medium bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes. Whisk in egg, cream, cocoa, erythritol, vanilla, baking
powder, and salt until smooth. Whisk in almond flour until combined. Transfer to 12-ounce microwave-safe coffee mug. - Microwave at 50 percent power for 45 seconds. Stir batter, then press remaining 1 teaspoon chocolate chips into center of cake. Microwave at 50 percent power for 20 seconds (cake should be slightly wet around edges of mug and somewhat firmer towards center). Let cake cool in mug for 2 minutes before serving.
Chocolate Mug Cake
Ingredients
- 1 tablespoon unsalted butter
- 4 teaspoons sugar-free dark chocolate chips divided
- 1 egg room temperature
- 1 tablespoon heavy cream
- 1½ teaspoons unsweetened cocoa powder
- 1½ teaspoons granulated erythritol
- ¼ teaspoon vanilla extract
- ⅛ teaspoon baking powder Pinch table salt
- 1 tablespoon blanched finely ground almond flour
Instructions
- Microwave butter and 1 tablespoon chocolate chips in medium bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes. Whisk in egg, cream, cocoa, erythritol, vanilla, baking
- powder, and salt until smooth. Whisk in almond flour until combined. Transfer to 12-ounce microwave-safe coffee mug.
- Microwave at 50 percent power for 45 seconds. Stir batter, then press remaining 1 teaspoon chocolate chips into center of cake. Microwave at 50 percent power for 20 seconds (cake should be slightly wet around edges of mug and somewhat firmer towards center). Let cake cool in mug for 2 minutes before serving.