This is perhaps a standout amongst the yummiest chocolate mug cakes you will ever attempt.
A brownie-like chocolate cake in a mug, made without flour, eggs, dairy, or oil. It will totally illuminate the majority of your chocolate longings… in under 1 minute!
As far back as I posted my original Chocolate Mug Cake Recipe –which is one of the greatest peruser most loved plans from this blog—individuals have been requesting that I thought of a low carb or flourless form. Throughout the years, I’ve tried different things with coconut flour, nut flour, and almond supper; lastly, I’m content with the outcomes. This chocolate sound mug cake is all that I’d trusted it would be. You won’t miss the flour one piece!
There comes a time in everyone’s ketogenic life where you crave something sweet. Cookies, brownies, cake – but there’s nothing that you’ve pre-made and nothing that is low carb laying around.
In under 5 minutes, you can have a chocolate cake that’s rich, delicious, and sure to slam those cravings straight into the ground. Cake in a mug! Chocolate cake in a mug, that is. Absolutely divine in taste, just like you spent 45 minutes slaving away baking it in the oven.
I know, I know, you need almond flour. And none of that almond meal, either – only a fine grain almond flour for the soft and non-grainy texture. But it’s worth it, trust me!
I used to make these with protein powder, and the consistency is just nowhere close. The protein powder will give a more rubbery texture, and while it’s still good it’s just not great. The almond flour helps give it that real-cake texture that you’re looking for!
- 1/3 cup almonds or pecans, or 6 tbsp almond flour (the nut-free version here)
- 1 tbsp + 2 tsp cocoa powder
- 1 tbsp sugar or sweetener of choice
- pinch stevia, or additional 2 tsp sugar
- 1/8 tsp salt
- 1/4 tsp baking powder
- 3 tbsp milk of choice (or 2 if using liquid sweetener)
- 1/4 tsp pure vanilla extract
- optional, chocolate chips or sugar-free chocolate chips
*If using almonds, grind them in a blender or food processor to achieve a flour-like consistency. It will be coarser than if you use almond flour (hence the almond pieces you can see in the photos), but both versions work.
Combine all ingredients in a greased ramekin or small mug. Either bake in a preheated 350F oven for about 10 minutes or cook in the microwave. If microwaving, time will vary depending on wattage and desired gooeyness. I started with 30 seconds, then added two 15-second intervals after that. The cake will look a bit gooey when it comes out, and it firms up as it cools. But there’s no need to wait for it to firm up too much – this cake is meant to be eaten straight from the mug!