Quick Chocolate Keto Mug Cake (No-Microwave Option)
A super speedy, low-carb chocolate dessert that’s ready in minutes, made in a mug or ramekin.
- Prep5 min
- Cook2 min
- Total7 min
- DifficultyEasy
- Servings4
This little chocolate cake is the perfect fix when you want something sweet but don’t want to break your keto diet. It’s light, fluffy, and packed with rich cocoa flavor—plus you can make it in the microwave or the oven.
Made with almond flour, erythritol, and sugar-free dark chocolate, it’s naturally gluten-free and dairy-free (if you use coconut oil). Great for a quick dessert or a snack any time of day.
Ingredients
Servings
Converted amounts are rounded.
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Method
- Grease four coffee mugs or microwave-safe ramekins with the reserved coconut oil or butter. Preheat oven to 350°F if you plan to bake instead of microwave.
- In a small bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, and salt.
- Add the beaten eggs, melted coconut oil (or butter), vanilla extract, and chopped chocolate. Stir until the batter is smooth and well combined.
- Divide the batter evenly among the prepared mugs (about 2–3 tablespoons per mug).
- For the microwave: Cook on high (700 watts) for 1–1½ minutes, until the cakes are set. Let them rest in the mugs for 1 minute before serving.
- For the oven: Place paper liners in a muffin pan and fill each halfway with batter. Bake for 12–14 minutes, until the tops spring back when lightly pressed. Cool slightly before serving.
💡 Tips
- For a dairy-free version, use coconut oil instead of butter.
- If you don't have erythritol, you can substitute with another keto-friendly sweetener to taste.
- Serve with a dollop of whipped cream (dairy-free if needed) or a few raspberries.
Inspired by a recipe from Diet Doctor