Keto Chocolate Mug Cake
User Reviews
5
Keto Chocolate Mug Cake
Description
The Keto Chocolate Mug Cake features a blend of coconut flour and cacao powder as dry ingredients, combined with egg, heavy cream, and optional vanilla extract for moisture and flavor. The inclusion of powdered sweetener keeps it keto-friendly, balancing sweetness without sugar. The batter incorporates sugar-free chocolate chips to add pockets of melty chocolate. This mixture cooks rapidly in the microwave, yielding a soft and tender cake with a slightly dense crumb characteristic of coconut flour bakes. Butter is melted in the mugs beforehand to prevent sticking, enabling easy removal or eating directly from the ramekins.
The cake's texture contrasts the coconut flour's absorbency with the richness of cream and chocolate, making it satisfying and flavorful without excess carbs. Because of the microwave method, precise timing is important to avoid dryness, and batter can rest briefly to allow chocolate chip distribution. Eating the cake fresh ensures the best texture and taste.
Ideal for those following a ketogenic diet or anyone wanting a quick, single-serving chocolate dessert, this cake requires minimal ingredients and kitchen time. It pairs well with an optional chocolate sauce made by melting sugar-free chocolate chips with butter and cream for extra indulgence, though this addition is separate from the nutritional count.
Recommended cooking times vary by microwave wattage, so checking the cake near the end of cooking helps achieve the best result. Using sugar-free chocolate chips or a high-cocoa dark chocolate maintains low carb content, with care taken in measuring for accurate nutrition. Overall, this recipe balances convenience with keto diet requirements for a satisfying chocolate treat.
Ingredients
- ½ teaspoon butter to grease the mugs
For the mug cake
- 1 ½ tablespoon coconut flour
- ½ tsp baking powder
- 2 tablespoon cacao powder or cocoa powder
- 2 tbsp powdered sweetener
- 1 egg medium
- 5 tablespoon heavy cream
- 2 tablespoon chocolate chips optional, sugar free
- ¼ teaspoon vanilla extract optional
Instructions
- In a bowl, combine your dry ingredients - coconut flour, baking powder, cacao powder, sweetener. Make sure there are no lumps.
- Add your wet ingredients - the egg, cream and vanilla extract. Mix well.
- Stir in the chocolate chips and let the batter rest for a minute.
- Melt ½ teaspoon butter each in 2 mugs or ramekins (30 seconds) and grease the insides. This is an important step if you want to turn your mug cakes out onto a plate. Divide the batter between the mugs/ramekins.
- Microwave both ramekins at the same time on high for 90 seconds. Don't microwave any longer or your cakes will become dry.
- Enjoy straight out of the ramekin or turn out onto a plate. See post and notes for an optional chocolate sauce!
Notes
- Use ½ teaspoon butter to grease each mug to prevent sticking and allow clean removal.
- Microwave times vary due to wattage; check the cakes 10 seconds before the end and adjust by 10-second increments to avoid dryness.
- For optional chocolate sauce, melt sugar-free chocolate chips with butter and cream to achieve a pourable consistency; this sauce is extra and not included in nutrition calculations.
- If sugar-free chocolate chips are unavailable, finely chop dark chocolate with at least 85% cocoa solids to maintain low sugar content.
- This recipe makes two mug cakes, each containing approximately 4 grams of net carbs per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Total Carbohydrates | 9.7g | 3% |
| Protein | 6g | 12% |
| Fat | 22g | 34% |
| Saturated Fat | 9.9g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5.2g | 26% |
| Cholesterol | 144mg | 48% |
| Sodium | 50mg | 2% |
| Potassium | 144mg | 3% |
| Fiber | 5.3g | 21% |
| Sugar | 1.3g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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