This moist and delicious keto chocolate mug cake is the perfect size for one. Made with almond flour and cocoa, it has a perfect cake texture.
If you’re a woman, you probably understand what I’m about to say, but sometimes I could literally go-out-of-my-mind for something chocolate. It doesn’t matter what it is – a chocolate smoothie, a chocolate cookie, a chocolate truffle, or a piece of chocolate cake.
When this chocolate craving hits, I don’t want to get out 12 ingredients and wait 40 minutes for a keto cake to bake. I want something fast and delicious and NOW! But, it has to be a single serving cake because, Lord knows, I would eat a whole cake if it was available. (Okay, so that was an exaggeration, but not by much!)
Keto Chocolate Mug Cake
My chocolate craving buster of choice is this keto chocolate mug cake. It’s super easy and the texture and taste is like the real thing – we’re talking a real chocolate cake in a mug!
I like to use cute ½ pint wide mouth mason jars for my cakes because I LOVE THEM. They are the perfect size for this 6 oz (volume) chocolate mini cake, but a small cappuccino cup works, too.
The fact that the chocolate cake cooks in just 50-60 seconds is even more attractive. There’s no excuse to go out and grab a snack from somewhere else when you can make this at a moments notice.
And because keto mug cakes are a single serving, I could literally eat a whole cake and not feel guilty about it. Something this delicious is the perfect cheat.
I know many of you are into “cheat days”. While some of you go off-plan, I think it’s fun finding something on-plan that tastes great and kills that chocolate craving.
Next level keto chocolate mug cake!
To take this cake to the next level try some of these ideas.
- add a few berries to the batter
- add 1/16-1/8th teaspoon flavoring extract to the batter
- put a spoonful of sugar-free jelly in the center of the batter
- place a small square of dark chocolate in the middle of the batter before cooking
- put a spoonful of sugar-free chocolate hazelnut spread in the center of the batter
- top with sugar-free homemade hot fudge or store bought sugar-free chocolate sauce
- top with whipped cream or whipped coconut cream
- sprinkle cinnamon, cocoa powder, powdered sweetener or grated chocolate on top
Why this keto chocolate mug cake is different:
Most mug cakes call for a whole egg. While this is efficient, it produces really dense and tough cakes. It took me about 15 tries to get this recipe just where I want it in taste and texture. The secret is using just the yolk and some mayonnaise. The yolk adds structure to the cake and the mayo makes it nice and moist.
This recipe works very well as a peanut butter mug cake, too. Make sure to see the peanut flour mug cake recipe I did for Sukrin USA.
What to do with that leftover egg white!
So now you have a leftover egg white. What do you do with it? Add it to another baking recipe, add it to the egg when making homemade mayonnaise, Whip it and fold into cream cheese clouds, or add it to your morning eggs.
Egg whites freeze really beautifully. I freeze three at a time so I always know how many are in any container I pull from the freezer. They are especially great in psyllium bread recipes or in buttercream frosting.
This easy Keto Chocolate Mug Cake is 3 net carbs per cake.
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This moist and delicious keto chocolate mug cake is the perfect size for one. Its taste and texture is just like a real cake! It's also dairy-free, gluten-free and sugar-free.
- 2 tbsp almond flour
- 1 tbsp cocoa powder
- 1 tbsp Sukrin :1 (Swerve or Lakanto)
- 1/4 tsp baking powder
- 1 tbsp mayonnaise
- 1 large egg yolk
- 1 tsp water
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Fluff up the almond flour with a whisk before measuring and sift the cocoa powder if it's clumpy. (I sift any cocoa powder I buy and keep it in an air-tight container. This breaks apart any lumps for more accurate measuring.)
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Measure the dry ingredients into a mug or jelly jar and mix completely with a fork.
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Add the mayonnaise, egg yolk, and water, stirring completely making sure to get it all from the bottom. Let batter sit 1-2 minutes.
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Microwave for 50 seconds, depending on your microwave.
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NOTE: Although the texture is a little different, 1 large egg white can be used instead of the large egg yolk, solving the problem of a leftover egg white.
TIP: Quadruple the recipe and you have a nice pre-made single serve chocolate cake mix at your fingertips. Use 1/4 cup with 1 egg yolk and 1 tbsp of mayo to make each cake. ALSO, it's great to measure the dry ingredients into several jars to keep on hand for when you want a little dessert.
Gonna try this – but I am not a baker lol. What would a whole egg & mayo result be?
Hi Marie. You will have a tall, tough, and eggy cake. That is why I used just the egg yolk. This recipe took me many, many times to get just like a regular cake. I did make the recipe with just 1 egg white and the mayo and it was also good, not as perfect as the yolk version, but very good and much better than using a whole egg. I hope this helps. -Kim
thanks for the recipe, did it this morning in the microwave, it was very good ! Tried again tonight and baked it in the oven and it was delicious !
Very good.
This is really great. I’d tried the mug cake previously with a whole egg and it was just so eggy. This is great, and a nice use of any extra egg yolks you might get in other recipes. Used this for birthday cake and we all enjoyed it. A great ni guilt treat.
Thank you,
What would be a good substitute for mayonnaise? My husband hates it and can taste it even if there’s just a tiny bit.
Hi Dinah. I’ve been thinking about this and trying to come up with something that would be just as easy, but have failed. I bet some mashed avocado and subbing the water with oil would work. You could also try just 1 tbsp of oil for the mayo and keep the water. I haven’t tested this version, but it may work. Simply using the yolk instead of the whole egg was a big improvement. Please let me know if either of these two suggestions work and I’ll add it to the recipe notes. Have a wonderful Sunday. -Kim
Try replacing 1 T of almond flour with 1T of THM or Lifesource oat fiber to lower the carbs even more.
Yes, Holly, oat fiber is just under 1 gram of carbs and just under 1 gram of fiber per tablespoon (4 tbsp = 3g carbs/3g fiber). I suggest adding 1 tsp of oil along with the 1 tsp water because it’s just a touch drier when subbing 1 tbsp of oat fiber for 1 tbsp of almond flour – I just tried it. Thank you for your suggestion. -Kim
Of course I had to discover this during a bout of insomnia at 3am. Will have to try for breakfast!
Lol! Doesn’t that figure? Enjoy the recipe. -Kim
How can I make this yummy cake without microwaving. I do not own one and never will but please tell me it’s still possible to make my cake and eat it too.
It should be possible, Charlene. I would bake at 350 until done. I can’t give you a time because I haven’t tried it yet. You might use a toaster oven. If you do, then put the heat at 325. Good luck. -Kim
Can this also be baked in a toaster oven rather than using the microwave? Loving your website, thank you!
I would think so, Audrey, but I haven’t tried. I would set the heat at 325 and bake until done. I don’t know if it would take 15 minutes or more? -Kim
This looks delicious… Planning to make it later. You mentioned adding the egg white tocream cheese clouds, But I don’t see a recipe for that. Can you help me? Thank you so much
Hi Sheryl. Cream cheese clouds are just sweetened equal amounts of whipped cream cheese and whipped cream folded together then frozen. If you aren’t afraid of raw whites, you could also fold the egg white into the “cloud”. -Kim
Thank you, I will make this delightful recipe this morning!
Kim, so glad to have a recipe to use all the egg yolks left after making your psyllium flax bread! Now I have the best of both worlds….perfect use for both the whites AND now the yolks.. Can’t wait to try this as I have always thought the mugs cakes that did not use something like peanut butter were too dry. This sounds like a great fix. Will be on the menu tonight for sure.
Great, Deborah. I’ll have to add some egg yolk ideas to the bread post for those folks who use whole eggs instead of store bought egg whites. I hope you enjoy the cake. -Kim
This really is the best mug cake I have ever tried! The texture is so light and airy you’d never guess it was a microwave mug cake. I devoured the first one while it was still warm. And then I made two more. Served them with whipped cream, sugar free chocolate sauce and chopped roasted almonds. Hubby loved it!
And he didn’t bat an eyelid when I told him there was mayo in the batter. I guess he was too busy stuffing his face.
BTW, I also tried it with defatted peanut flour (12% fat) instead of almond flour and it was equally good. Rose a bit higher and was even lighter.
Thank you for an amazing recipe!
Thanks for bringing this comment over from Facebook, Morgen. I’m so glad you and your husband like it, too. I did two very similar mug cake recipes for Sukrin USA, one of them with peanut flour, and you are right – the texture is so nice with it! Thanks again for taking the time to comment and rate the recipe. I really appreciate it. Have a wonderful day. -Kim