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Keto Mug Cake

A single serving keto mug cake recipe so soft, so rich, so chocolatey… and definitely not meant for sharing!

keto cake

Low Carb Chocolate Mug Cake

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 Vegan 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!

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Honestly, this cake is so rich that it might be more fitting to call it a chocolate mug brownie instead of a cake.

The taste reminded me of the Ultimate Unbaked Brownies, so if you like that recipe, you will probably like this one too – it’s like eating a batch of unbaked brownies with a spoon!

You can choose to use nuts or almond flour for this keto mug cake with no egg, whatever is easier.

I’ve listed the three variations below that I’ve tried (almonds, pecans, and almond flour), but I bet others could work as well.

If anyone tries the recipe with walnuts, cashews, or cashew flour, definitely be sure to report back!

If you need it to be a keto dessert, be sure to use a keto-friendly sweetener such as xylitol or erythritol, and choose a sugar-free variety if including chocolate chips. I’m not on the keto diet, so I just added some regular chocolate chips to the top and let them melt into the warm chocolate cake.

Sometimes I make really good decisions.

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The Best Chocolate Low Carb Keto Mug Cake Recipe

*For a larger cake, be sure to check out this Keto Cake

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Keto Mug Cake

This single serving keto mug cake recipe is so soft, rich, and ultra chocolatey!
4.94/5 (108)
Total Time 1 minute
Yield 1 cake

Ingredients

  • 1/3 cup almonds or pecans, or 6 tbsp almond flour (nut-free version here)
  • 1 tbsp + 2 tsp cocoa powder
  • 1 tbsp granulated erythritol or 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!
    View Nutrition Facts

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4.94/5 (108)

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Published on April 9, 2018

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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Reader Interactions

118 Comments

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  1. Alaina says

    Just made this it was delicious!! I ended microwaving mine for a full minute after doing 30 second and two fifteen minute intervals. It tasted like a lighter brownie ❤️

  2. Tracie says

    There are not enough superlatives to say how delicious this is. I’ve been on the Plant Paradox Diet for weeks and this is the First recipe I’ve found that really, truly tastes like flourless chocolate tort, which I miss so much. The only substitute I made was Swerve in place of sugar. I used almond flour. Omitted chocolate chips. Fantastically delicious after 1 minute in a mug in the microwave. Thank you for sharing! Can’t wait to try other recipes.

    • Jason Sanford says

      Hi! All nutrition facts for Katie’s recipes are always included in her posts right under the ingredients, where it says “view nutrition facts.” 🙂 Hope that helps!

      • Cookie says

        I hv tried thr same version without the chocolate and it taste like ammonia! Anyone knoe if i could bake this without the baking soda?

  3. Jake says

    I’ve been an avid reader of CCK for about four years, but as a busy student I’ve only made a handful of her recipes. I tried this today and it was excellent! (And much easier than I expected.) I’ll certainly make this again. If anyone has suggestions for turning this into a vanilla cake (perhaps substituting the cocoa for vanilla protein powder or coconut flour), I’d love to hear them!

  4. Diane says

    It was good but I think it could have used an egg or two? Mine was grainy and didn’t really have the consistency of cake but it was tasty!

  5. Kiera says

    Ok, so I tried this one out last night and WOW….it is DELICIOUS!!!!!
    I needed a quick dessert that I could enjoy (with my crazy chocolate cravings during Keto) and one that my 2 yr old would also actually enjoy. This was it! It is super-rich, moist, dense, and yummy.
    I agree with your comment about it being very brownie-like as it was somewhere between a cake and a brownie.

    Following your recipe, I used:
    6 tbsp almond flour (too lazy/busy to blend up my own nuts)
    1 tbsp + 2 tsp cocoa powder
    1 tbsp of Swerve Confectioners sugar
    additional 2 tsp of Swerve Granulated sugar (never tried it before and thought this was a good chance)
    1/8 tsp salt
    1/4 tsp baking powder
    3 tbsp milk
    1/4 tsp pure vanilla extract
    added a decent-sized handful of Lily’s chocolate chips

    I topped it with Frozen Coco Whip straight from the tub (which was like covering it in vanilla ice cream) and I can easily say, I would make this every night!! I already sent this link to my family and friends who are either trying Keto or just enjoy a quick dessert 🙂
    Keep up the great work!!

  6. Carrie says

    This was just the easiest, GF, DF, fastest mug cake I’ve ever made! My kiddos attacked my chocolate chips, so I folded in a serving of Kirkland Organic Natural peanut butter after the first 30 seconds. It is DELICIOUS!

    • Jason Sanford says

      Hi! It looks like the recipe doesn’t call for coconut oil, but I don’t see why you couldn’t use a little for some of the other liquid in the recipe if you wanted to add some?

  7. Jess says

    Sooo good. Followed the recipe as written using almond flour and 1 tbsp lakanto sweetener. The result was like a dark chocolate cake–not overpoweringly sweet but satisfyingly chocolatey. Thanks for this recipe!

  8. Charlotte WL says

    I made this but added about a tbsp of applesauce and it was perfect! Super moist! I baked it in my toaster oven in two mini pie dishes.

  9. Mari Pappas says

    I used almond flour — it was fantastic! Nuked it for a minute. Couldn’t really wait to let it set, so in the middle it was more like a cake batter mug cake. But I’m not complaining! 🙂

  10. Tom says

    I made this last night and ate two of them. OMG was it good. However, I woke up with cramps and felt like a massive colon blow was about to erupt. If you need a colon cleans…. this item is for you.

    • Beverley Speck says

      Oh dear, not nice 😯 My lads are eating mostly keto now as that’s what I’m eating, but I’m careful with how many goodies they consume in a day when it comes to the almond flour – it’s really, really full of fibre! They both learned the hard way! 😂 Also, I’m a bit sensitive to some sweeteners (I think the artificial ones are to blame) so on occasion have experienced a little (a lot!) colon-cleansing myself. Although I seem to be okay with the ‘keto’ sugars, I still consume them in moderation (now!)

  11. Helena says

    Thanks for an amazing recipe full of chocolatey yumminess!! More than satisfied the need for comfort food on a cold, rainy day in England.

  12. Laura says

    This tastes great! I’m a little confused on the nutrition. How can it be 195 calories, when 6 tablespoons of almond flour is 240 calories on its own??

  13. Marylynn Davidson says

    This recipe didn’t wow my husband or I. It took a lot longer to cook then what the recipe said. I would rather have and Atkins Bar. It was ok but not something I would make again.

  14. Ashley says

    This cake is incredible! I was sceptical because I didn’t think it would work without an egg. I skipped adding the chocolate chips and added some frozen raspberries instead. It’s rich, goey and just delicious. Very moreish, loved it!

  15. Steph says

    Tasted rich of chocolate. If you let it cool, it’ll be more fudgey in texture. For me, the almond flour made the brownie very grainy. I would reduce the portion size. and might try it with cream or heavy whipping cream next time for a smoother rich taste.
    Great mug brownie!

    • Jason Sanford says

      I’m confused – this recipe calls for almond flour. Coconut flour is absolutely not the same thing…

    • sp4rkl3z says

      Coconut flour is *not* interchangeable with any other flour, cup for cup. It absorbs much more liquid than other flours. Don’t judge the recipe based on that mistake.

  16. Heather D Willingham says

    Absolutely delicious, Katie!! Just made this and wow! It satisfied that chocolate fix for me!! Thanks!

  17. Susana Viana says

    Just randomly got to ultime website craving for a keto treat and you didn’t lie: this is by far the best keto brownie I have ever had! I’m addicted!

  18. Vanessa says

    I completely misread and thought I was supposed to do the microwave version for 10 minutes. Good thing I stopped at 3 minutes. Lol!

  19. jason moores says

    hello, just wanted to let others know that I followed this recipe exactly but calculated it to be 320 cals and not 195 like in the provided nutritional information. 🙂

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