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Keto Mug Cake

This single serving keto mug cake recipe is so soft, rich, and ultra chocolatey!

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Cook Time 1 minute
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

Notes

Also make these sugar free Peanut Butter Fat Bombs.
 

Nutrition Information

Calories: 195kcal