fbpx
Keto Recipes

Keto Chocolate Mug Cake

Keto Chocolate Mug Cake
Print Friendly, PDF & Email

This is possibly one of the most indulgent chocolate mug cakes you will ever try.

A brownie-like chocolate cake in a mug, made without flour, eggs, dairy, or oil. It will completely solve all of your chocolate cravings… in less than 1 minute!

Ever since I posted my original Chocolate Mug Cake Recipe –which is one of the biggest reader favorite recipes from this blog—people have been asking me to come up with a low carb or flourless version. Over the years, I’ve experimented with coconut flour, peanut flour, and almond meal; and finally I’m happy with the results. This chocolate healthy mug cake is everything I’d hoped it would be. You won’t miss the flour one bit!

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!

Ingredients

  • 1/3 cup almonds or pecans, or 6 tbsp almond flour (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

Instructions

*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!

image

Written By

Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *