A moist and rich keto chocolate mug cake, spiked with chocolate chips that whips up in the microwave in less than 4 minutes. This quick and easy recipe is gluten-free, dairy-free, nut-free and will satisfy any chocolate craving.
Mug cakes are one of the best things to happen to the culinary world in recent years and are a godsend for keto diet devotees looking for a quick, low-carb snack to stop the evil chocolate cravings in their tracks.
Whether you’re new to low-carb mug cakes or a seasoned pro, a keto chocolate mug cake should be a staple recipe in your world. What’s great about them is that you don’t need any more ingredients to make it than a regular high-sugar, high-carb version.
HOW TO REPLACE SUGAR AND CHOCOLATE CHIPS IN KETO MUG CAKES
To make a healthy mug cake, you simply substitute in a keto-friendly sweetener such as erythritol, or stevia/erythritol/monk fruit blends and use unsweetened cacao powder.
Look for brands like:
For Australian keto sweeteners, check out our Guide to Australian Keto Products.
It’s that easy…
I like to add some sugar-free chocolate chips such as Lily’s but if you don’t have those, some finely chopped 90% or higher chocolate will work a treat. Of course, you can skip the chocolate altogether and the recipe still works perfectly well.
WHY WE LOVE THIS KETO CHOCOLATE MUG CAKE
- Make it in 4 minutes
- Satisfies chocolate cravings
- Kids and adults love ’em
- Moist, spongy – just like cake texture
- Choose your own toppings – berries, cream, chocolate chips, chopped nuts
- Make a batch for meal prep
RELATED: Pumpkin Spice Mug Cake
COOKING TIPS AND TRICKS FOR KETO CHOCOLATE MUG CAKE
- Cooking time will depend on the strength of your microwave. A toothpick can be inserted into the center of the cake to test for doneness. When the toothpick comes out clean (not wet), the cake is cooked
- Cook in the oven? Preheat the oven to 350F (180c) and bake the cake in an ovenproof ramekin for around 8-12 minutes, or until a toothpick comes out clean.
- Mug cake dry? This is usually due to overcooking so reduce the cooking time until you get the texture just right.
- No baking powder? This ingredient is optional – the cake won’t rise as much but will taste just as good!
- No mug? Use a ramekin or small bowl with at least a 1 cup capacity
- Leftover keto chocolate mug cake? The cake can be kept covered at room temperature for a couple of days or in the fridge for 3-5 days, but it is best eaten hot.
- Toppings? Serve plain or with berries, whipped cream (coconut cream if dairy-free), sugar-free maple syrup, cinnamon, a few chocolate chips, chopped nuts like almonds or walnuts.
- Too sweet or not sweet enough? Add more or less sugar-free sweetener to suit your taste. Use your favorite keto-friendly sweeteners such as granular erythritol, powdered erythritol or erythritol monk fruit blend. Stevia and erythritol blends such as Pyure also work well.
- Make-ahead tip (meal prep) Make up the batter for several keto mug cakes at one time and cover with cling film without cooking them. Store in the fridge for up to 3 days and cook when needed for a healthy dessert or a snack.
HOW TO MAKE KETO CHOCOLATE MUG CAKE
Grab an egg, keto sweetener (I used granular erythritol), unsweetened cacao powder, baking powder and some sugar-free chocolate chips or 90% cocoa or higher chocolate.
Break the egg into a small microwave safe mug, ramekin or small bowl with at least a 1 cup capacity and whisk.
Add the cacao powder, the sweetener and baking powder to the mug.
Mix well until it forms a batter and lumps are removed.
Now add the 
and stir through the batter.
Cook in the microwave on full power for 45-60 seconds.
Insert a toothpick into the mug cake and when it comes out clean (not wet), the cake is ready. Try not to overcook the cake as this will cause it to be dry.
ENJOY ♥♥♥♥♥
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KETO Chocolate Mug Cake
Ingredients
- 1 egg
- 1.5 tbsp cacao powder unsweetened
- 1 tbsp granular erythritol sweetener or other low carb sweetener
- 1/4 tsp baking powder optional
- 1/2-1 tbsp chocolate chips, sugar-free Lily's or chopped 90% chocolate
Instructions
- Break egg into a microwave safe mug with 1 cup capacity and whisk
- Add the cacao powder, sweetener and baking powder and mix well until combined well and lumps removed
- Add 1/2-1 tbsp sugar-free chocolate chips (saving a few to serve) and stir through
- Microwave on high for 45 to 60 seconds or until cooked through.
- Sprinkle over a few choc chips and enjoy hot!
Notes
- Cook in the oven? Preheat the oven to 350F (180c) and bake the cake in an ovenproof ramekin for around 8-12 minutes, or until a toothpick comes out clean.Â
- Mug cake dry? This is usually due to overcooking so reduce the cooking time until you get the texture just right.
- No mug? Use a ramekin or small bowl with at least a 1 cup capacity
- Leftover keto chocolate mug cake? The cake can be kept covered at room temperature for a couple of days or in the fridge for 3-5 days, but it is best eaten hot.
- Toppings? Serve plain or with berries, whipped cream (coconut cream if dairy-free), sugar-free maple syrup, cinnamon, a few chocolate chips, chopped nuts like almonds or walnuts.
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Delicious — that certainly hit the spot. Made a few modifications (2T erythitol + 1 sq baking chocolate, chopped [instead of choc chips] + dash of orange extract); the basic recipe gives so many possibilities.
Ooohhh yummy! Love your modifications especially the orange extract…thanks for sharing!
So I just made this today and it is my favorite mug cake so far! No flour! it came out great! I used a ramekin, 1 tbls dark choc cocoa powder, 1 tbls pb peanut butter powder that has no sweeteners or sugar in it, 1 tbls granulated erythritol, 1 egg, 1/4 tsp baking powder, 1 tbls Lilly’s dark choc no sugar chips. 1 min in the microwave. Topped it with a bit of left over keto cream cheese frosting and it was wonderful! I did not mean to change up your recipe but I had this all on hand so why not? I am certain it would be great without those changes too. Thank you so much!
I love your version, Bella!! I’m all for using what you have on hand and if it tasted great, then even better. Thanks for sharing your keto mug cake variation 🙂