Best keto chocolate mug cake recipe – ready in just minutes and super delicious!
There’s nothing in this world I love more than chocolate. That’s why I was so reluctant to start the keto diet.
Every diet I’ve tried so far pretty much eliminates chocolate from the menu altogether. But since starting a ketogenic diet 1 month ago, I’ve come to realize you can still have almost every single food you want, it’s just a matter of making some modifications in the recipe.
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Today I want to share with you my go-to dessert that I’ve been having at least 3 times a week since starting my diet – the keto chocolate mug cake.
It’s super easy to make and will take you 2 minutes tops! Plus this cake only has 4g of net carbs per serve! sweet!
Just look at that chocolatey-yumminess! Tell me you’re not hungry yet!
This irresistible keto chocolate mug cake tastes great on its own, but if you want the extra sweetness, add some fresh cream on the top. I also added some sugar-free dark chocolate chips to the mix. Throw them in before you pop your cake baby into the microwave.
I love these Lily’s sugar-free dark chocolate chips because they only have 3g of net carbs per 30 choc chips (and 30 is A LOT).
Hope you try this recipe the next time you are craving something sweet and chocolatey while on a ketogenic diet.
Deliciously moist and filling, this rich keto chocolate mug cake will be sure to become a staple in your home.
- 3 tbsp almond flour
- 1 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- 1 egg medium size
- 1 tbsp unsalted butter can be substitued with coconut oil for a dairy free version
- 1/8 tsp salt
- 2 tbsp erythritol sweetener
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Mix the almond flour, unsweetened cocoa powder, baking powder, salt, and the erythritol sweetener together in a small bowl or a mug.
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Slowly add the melted butter and beaten egg to the mix and use a fork to whisk them together.
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Lightly grease a microwave safe mug or a ramekin and then pour the batter into it. There should be at least an inch of empty space from the top so the cake can rise.
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Microwave on HIGH for 1 minute, test it, if it needs more time put it in for 10 more seconds. It should be cooked and not runny in the middle.
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Serve with some fresh cream and sugar-free dark chocolate chips.
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I’ve been making keto mug cakes for the last 4 years, and one thing I figured out from the first cake is to mix everything but the eggs together thoroughly, THEN beat in the egg(s). This prevents the hot butter from cooking the egg as the butter has been cooled and mostly absorbed by the other ingredients.