KETO Chocolate Mug Cake

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.

Course Dessert, Snacks

Cuisine American

Diet Diabetic, Gluten Free, Low Lactose

Keyword keto chocolate mug cake, quick keto dessert, sugar free mug cake

Prep Time 3

Cook Time 1

Total Time 4

Servings

Calories 115kcal

Author Anna Mazlin

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

US Customary - Metric

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.
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.

Nutrition