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.
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.
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.