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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!
4.93/5 (122)
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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4.93/5 (122)

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Published on April 9, 2018

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Reader Interactions

127 Comments

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  1. Moki says

    Mine never got to a brownie/cake like batter. Didn’t have almonds or almond flour so used coconut flour; did that make the dramatic difference? I microwaved it anyway but it was just a hot mug of granular stuff. I still ate it!!?.

    • Jason Sanford says

      Coconut flour is different from other flours and can’t be substituted in a 1-to-1 ratio because it soaks up liquid like a sponge. Also in any recipe, using any flour not listed in the ingredients as an option is an experiment – it might be good, but you never know unless you try!

  2. Saribeth says

    I have tried many keto mug cake recipes, and this is by far the best one. I love how easy it is and how delicious. By my calculations, the calorie count is close to 290, with 8 net carbs. But it’s my one indulgence a day; so, it’s fine with me. Thank you, Katie!

  3. Bavneet says

    This mug cake looks so yummy. Thanks for sharing the amazing recipe. I am surely going to bake this on this coming weekend.

  4. Theresa says

    Sorry to make the first comment so short… I saw this, it was 20 past 9 p.m., and by 9:30 I had two (!) done and my husband and I had our own ramakins full of brownie magic!!! Incredible and so easy. You’re a genius, thank you!

  5. Anita Diwan says

    Your recipe does not mention any coconut oil but your video shows you adding coconut oil. What is the quantity to be used?

    • Kathryn says

      The video is of her basic Chocolate Mug cake, not the Keto version. She posted that video with this recipe to show the concept of making it.

  6. Carol says

    I tried this with coconut flour. Was so dry. Didn’t work. I even added an egg. Still way to dry. I mean dry as a bone! Crumbly dry. What can I do differently?

    • Jason Sanford says

      The recipe calls for almond flour, not coconut. The two are VERY VERY different. In general, when making a recipe, if you sub a different flour (or make any changes at all) then you risk a bad turnout, and coconut flour especially cannot usually be subbed for other flours in recipes. I’d always recommend following a recipe to the T unless you are ok with the possibility of a negative turnout.

  7. Kathryn says

    I made this cake last night and it was amazing!! I apparently didn’t take the richness warning seriously, because I gave my kids way more than they needed, and I made mine not planning to share, but halfway through, I wanted to share! It was so delish, I will definitely make it again tonight!

  8. Jacklyn says

    I made the regular version. It was good but next time I will mix the dry ingredients first because it had a slight baking powder taste. Thanks for the easy recipe!

  9. Jennifer says

    This is so good! The best mug cake I’ve had since starting the Keto diet. I love that it doesn’t require an egg, it comes together dangerously fast that way. The texture is amazing- perfectly fudgy. I ate it with a spoonful of peanut butter on top and do not miss standard mug cakes one bit. Thank you!!

  10. Maryalice says

    Well well, I must say this is the nicest mug cake on Keto that I have found, so moist and tasty, I am a chocoholic and I couldn’t even finish the small cup.. soo yummy..

    The only thing I would do differently is not add nuts into it or maybe just a spoonful..

    I mixed up the recipe and added half nute and half flour..

    I never comment on posts, but I must say this is a defo try for your sugar and chocolate cravings ?

  11. Lala says

    Just made this and it was amazing!! I didn’t even need the stevia or honey. I thought that it had the perfect amount of sweetness without it. I did however drop about 5 chocolate chips on top, but I did it after the first 30 sec of mucrowaving so that they were perfectly warm and gooey without becoming runny after the last 30 seconds of microwaving.

  12. Caeli says

    Ok this recipe rocks. I used almond meal, almond milk and put macadamia nuts through it instead of chocolate chips. I love this recipe to bits, it gives me the chocolate hit while trying to go keto. Thank you so much.

  13. Dareion says

    I made this recipe three times, where all resulted in weird runny messes of brownie soup. I also used heavy whipping cream instead of milk. I made it for the fourth time and added an egg and it turned out PERFECT. If anyone else has this problem, make the recipe exactly this way, but add 1 egg. Seriously perfect recipe otherwise.

    • Jason Sanford says

      It’s an experiment because we’ve never tried, but be sure to report back with results if you do experiment!

  14. Amber says

    I have a son with learning issues. He tends to overeat sweet things and frequently crave them….but don’t we all crave them? At 18, he is finally learning to do more things for himself. This is one of those things. It is a small portion of low carb sweetness that stops him from eating a bunch at one time. He feels self sufficient and I feel good knowing it is not a sugar bomb!
    He even taught his older brother how to make it one evening. It was a nice bonding experience for them and nice that he knew something his older brother didn’t!

  15. Bianca Santos says

    This is AMAZING!!! I made it with pecans, so it has a it more calories (278kcal). It’s keto (4 net carbs), it’s vegan, no added fat! It’s fabulous. It tastes GREAT! So, so, delicious it felt like I was cheating on my diet.
    THANK YOU!

  16. Carolynn S says

    What a wonderful recipe! I was looking for something with no egg and no flour and this did the trick. I used 1 tbsp of Swerve (erithrytol) as a sweetener and it was perfect. I really loved it and will make it often!

  17. MBC says

    Finally tried this.
    For breakfast! I used almond meal; only ½ tsp eryth/monk + 4 drops stevia; 1 tbsp whipping cream + 2 tbsp water; coarse kosher salt.
    Served with a dollop of Greek yogurt.
    Will definitely make it again. Maybe next time with pecans. Thank you.

  18. Jess says

    Hi eveyone! Was wondering what the nutritional values were for this recipe? I’m on the Keto Diet and this mug cake sounds good! Just want to make sure it isn’t too high in net carbs! Thanks in advance

  19. Tara says

    so i have been looking for something keto friendly and thank god i found this recipe it turned out perfect.

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