I think we have all heard of a Mug Cake, correct? It’s an ingenious way to make a single serving of cake, and ready in minutes. This is perfect for someone who is cooking for just themselves and don’t want an entire cake tempting them for a whole week. Or maybe you just want a dessert one day, a cheat day if you will, and then you intend to treat your body like a temple for the rest of the week. In all these situations, a mug cake is definitely your friend.
But what if you are maintaining a low carb or sugar-free diet? You need an occasional treat as much as the next person. This Keto Chocolate Mug Cake, adapted from Four Score Living, is the answer!
- Sugar free sweetener (erythritol)
- Almond flour
- Coconut four
- Dutch process cocoa powder
- Vanilla extract
- Baking powder
How to make this keto mug cake
To make a mug cake you of course need. . . a mug. But not just any mug – what works best is a really oversized mug. Probably bigger than what you normally use for your morning cuppa joe. Or maybe not, if you like extremely large cups. Recommended size is 10-14 ounces. Plus, it needs to be microwaveable.
I have a mug that is a little reminiscent of those big cups you’d see on an episode of Friends. It holds 16 ounces of liquid and still has room at the top to add a little whipped cream if needed. It works very well for making a mug cake. 😃
To start, use a 30 second burst in the microwave to melt the butter and sweetener together. Then add an egg and vanilla and stir. Add dry ingredients: almond flour, coconut flour, cocoa powder and baking powder. Stir well, then microwave the mixture. Usual time needed is 40-60 seconds, but this will vary greatly depending upon the size and shape of your mug. Start with 40 seconds and increase as needed.
When done, the cake is risen and firm on top. It makes a perfect one-serving dessert, or just a quick pick-me-up.
If you’re like me, you’re probably going to want something “on” this keto chocolate mug cake. A little melted sugar free chocolate really dresses it up. Maybe sprinkle some sugar free chocolate chips.
Also, if you’d like to share, the batter can be split between two smaller mugs. Microwave each separately (start with 30 seconds for this smaller quantity) and enjoy with a friend!
Keto Chocolate Mug Cake
- 2 Tablespoons butter unsalted
- 2 Tablespoons erythritol sugar free sweetener
- 1 egg
- ¼ teaspoon vanilla
- 2 Tablespoons superfine almond flour
- 1 teaspoon coconut flour
- 2 Tablespoons Dutch-process cocoa powder
- ¼ teaspoon baking powder
- Place butter and sweetener in a large microwave-safe mug. Heat 30 seconds. Butter should be melted.
- Add the egg and vanilla and stir to combine.
- Add all remaining ingredients and stir.
- Microwave 40-60 seconds, until cake has risen and is firm on top.
- Serve with keto topping of your choice.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Erythritol is a sugar alcohol, which differs from most others in that most of it is absorbed into the bloodstream before reaching the colon. This avoids the bloating and digestive upset caused by many other sugar alcohols. Multiple studies on erythritol indicate that it is safe to eat. (Healthline)
Dutch process cocoa involves treating the cocao beans with an alkaline solution before extracting the cocoa. Regular, or natural, cocoa powder is slightly acidic, which results in a more bitter taste. The alkaline treatment in Dutch processing neutralizes that acidity, resulting in a sweeter taste. (SeriousEats) Note: wearing little wooden shoes is completely optional.
I personally prefer Dutch-process cocoa when possible in keto treats. Since we are using sugar substitutes, I feel like it helps to start with a less bitter chocolate and build from there. But feel free to try this mug cake with whichever cocoa powder you have on hand.
Baking with Dutch-process cocoa can be tricky, as its neutrality means it works well with baking powder, whereas natural cocoa powder will invariably need the more alkaline baking soda in the mix. I’m mentioning this so you realize that the two are not interchangeable in any recipe; substitution can sometimes result in disappointing results. It’s always best to use the type of cocoa powder specified in the recipe.
Love chocolate but need low carb? Try making the keto version of my chocolate mousse – easy and delicious!