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Chocolate Keto Mug Cake2
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Chocolate Keto Mug Cake

This Chocolate Keto Mug Cake is a quick, low-carb dessert that is rich, fudgy, and easy to make in just minutes, perfect for a keto lifestyle without compromising flavor or texture.
Prep Time5 minutes
Cook Time2 minutes
Total Time7 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate, Keto, Low-Carb, Microwave, Quick
Servings: 1 servings

Ingredients

  • 3 tablespoons almond flour finely ground
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons erythritol or your preferred keto-friendly sweetener
  • 1/4 teaspoon baking powder
  • 1 large egg
  • 2 tablespoons unsweetened almond milk or any other plant-based milk
  • 1 tablespoon melted coconut oil or unsalted butter
  • 1/4 teaspoon vanilla extract
  • a pinch of salt
  • 1 tablespoon sugar-free chocolate chips or chopped nuts optional

Instructions

Step 1: Mix Dry Ingredients

  • In a microwave-safe mug or small bowl, combine the almond flour, unsweetened cocoa powder, erythritol, baking powder, and a pinch of salt. Stir well to ensure everything is evenly distributed.

Step 2: Add Wet Ingredients

  • Crack the egg into the mug and add the almond milk, melted coconut oil (or butter), and vanilla extract. Mix thoroughly until you have a smooth batter with no lumps.

Step 3: Stir in Optional Add-Ins

  • If you want to add some texture and extra chocolatey goodness, fold in sugar-free chocolate chips or chopped nuts now.

Step 4: Microwave the Cake

  • Place the mug in the microwave and cook on high for 90 seconds. Microwave times may vary, so start checking at around 75 seconds. The cake should be set but still moist and fudgy in the center.

Step 5: Let It Cool and Enjoy

  • Allow your mug cake to cool for a minute or two—it will be hot! You can enjoy it straight from the mug or tip it out onto a plate. Top with a dollop of whipped cream or a sprinkle of extra cocoa powder if desired.

Equipment

  • Microwave-safe mug
  • Microwave
  • Small bowl (optional)

Notes

Use finely ground almond flour for best texture; adjust microwave time depending on wattage; for fluffier cake, beat egg white separately; substitute almond milk with other unsweetened plant-based milks; use a mug that holds at least 12 ounces to avoid spillover. Variations include peanut butter swirl, mint chocolate, mocha kick, berry delight, and nutty crunch. Leftovers can be refrigerated for up to 3 days or frozen for longer storage.