It's the perfect keto chocolate mug cake! Rich, chocolatey, gooey, and ready in just five minutes.
It's one of the best solutions I have found for when I crave something sweet and chocolatey, and I love the built-in portion control!
I've been working on this recipe for six months now. I wanted it to be just right. A deep chocolate flavor, a tender crumb, and - just as important - I wanted it to be easy!
I finally achieved perfection when I decided to use nut butter (rather than flour) as the base for the cake. The result is heavenly. It's rich, tender, and wonderfully moist. Plus, it's ready in just five minutes (including mixing the ingredients). I think it's one of my favorite keto desserts!
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Ingredients
You'll only need a few simple ingredients to make this keto chocolate mug cake. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Almond butter: I use natural almond butter. The only ingredient is almonds, and you need to mix it and then refrigerate it to prevent oil separation. You can also use creamy peanut butter.
Egg: I use large eggs in most of my recipes, this one included.
Sweetener: I use stevia. You can use 2 tablespoons of a granulated sweetener instead.
Salt: Just a little bit to enhance the chocolate flavor. If your nut butter contains salt, you should omit the salt.
Unsweetened cocoa powder: It's best to use a Dutch-processed cocoa powder. It's milder and less acidic than natural cocoa powder.
Baking powder: Make sure it's fresh. And if needed, also make sure it's gluten-free.
Instructions
Making this keto chocolate mug cake is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Whisk the ingredients together in a 12-oz mug, in the order listed. I usually start with the liquid ingredients, then add the dry ones. The baking powder is added last, to make sure it doesn't lose its potency.
Microwave the cake until it's puffy and cooked through but still moist. The top should still be very gooey, but not completely liquid. As you know, microwave ovens vary, so it's difficult to say with certainty how long you should microwave the cake. But in my microwave oven, on 100% power, it takes 40 seconds.
Expert tip
One of the best things about this cake is that you can make it the night before, cover and refrigerate it, then quickly nuke it in the morning.
Frequently asked questions
I usually make this cake with creamy almond butter. But I've tried creamy unsalted peanut butter and that worked too. If you use salted peanut butter, you should omit the salt.
If you try different nut butters, you might need to adjust the liquids, depending on their thickness. I once made this cake with tahini (sesame butter) which was very thick. So I had to add a tablespoon of water to the batter.
You'll know it's too thick if it's difficult to stir. The batter should be thick but smooth and velvety and easy to stir.
Although natural cocoa powder will work in this recipe, I think it won't be as tasty. Dutched cocoa powder is darker, milder, and less acidic. It creates a better, smoother chocolate experience.
Yes! If you're not a fan of stevia, you can use 2 tablespoons of a sugar-free granulated sweetener instead. A powdered sweetener works too.
As with all microwave cakes, you will need to experiment to find exactly how long to microwave the cake in your microwave and using your particular mug.
I use a 12-oz mug in this recipe. Try to stick with a similar size mug. Using a much larger mug (such as a 16-oz mug) could dry out the cake. A smaller mug could result in the cake spilling out of it while in the microwave.
As for how long to microwave this cake, I would start with 30 seconds, then check to see how it looks. Your goal is to keep it soft and gooey, but not liquid.
It's definitely better to err on the side of microwaving too little than too much. You can always keep microwaving in 10-second increments, but you can't un-microwave a dry cake!
Serving suggestions
This cake is excellent just as it is, and that's how I usually enjoy it. It's so moist and chocolaty! Truly a wonderful treat. But if you'd like to add something, here are a few ideas:
- Top it with keto whipped cream or with keto chocolate whipped cream.
- Dust it with a powdered sweetener.
- After the initial 30 seconds in the microwave, scatter a few chocolate chips on top and then microwave for the additional 10 seconds.
- Top it with a keto cream cheese frosting or with the peanut butter frosting I use in these keto chocolate cupcakes.
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Recipe card
AMAZING Keto Chocolate Mug Cake!
INGREDIENTS
- 2 tablespoons creamy roasted almond butter (32 grams)
- 1 large egg
- ½ teaspoon stevia glycerite (equals about 2 tablespoons sugar)
- Dash salt (omit if your nut butter is salted)
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking powder gluten-free if needed
INSTRUCTIONS
- In a 12-oz mug, using a small hand whisk or a fork, mix the almond butter and the egg until smooth. This will take some time - about 2 minutes until completely smooth - so try to be patient.
- Add the sweetener and salt (if using), whisking to incorporate.
- Whisk in the cocoa powder, then add the baking powder. Mix well, making sure there's no nut butter residue in the bottom of the mug. The batter should be smooth and uniform.
- At this point, the batter should fill the mug about halfway to the top. The cake will rise dramatically as it cooks, so the mug you use needs to accommodate that.
- Place the mug in the microwave. Microwave it, uncovered, for 30 seconds. Check to see if the cake is still very liquid on top - if so, microwave it for 10 more seconds. It should still be very gooey and soft on top when you remove it from the microwave (see the video below), but not completely liquid. Resist the temptation to microwave more (unless the batter is still completely liquid) – a chocolate cake is always better gooey than dry.
- Remove the mug from the microwave and allow the cake a few seconds to settle before digging in.
WATCH THE VIDEO:
NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 