This chocolate keto mug cake in the microwave is another one of my favorite quick treats! I give instructions for vanilla, chocolate, and peanut butter versions and you can make it with almond flour or coconut flour.
Do you know how much I love my microwave? I am team microwave! Keto Mug Cake is another one of my favorite recipes using that trusty machine!
My 90 second Low Carb Bread is another one of my microwave recipes. So good for sandwiches!
This keto mug cake is so easy to make with only 6 ingredients.
It’s also easy and ready in under 5 minutes!
For this keto mug cake, you can make it peanut butter, chocolate, or vanilla.
Chocolate Keto Mug Cake
Peanut Butter
Vanilla
Toppings
I like to top these keto mug cakes with sugar free chocolate chips, sugar free chocolate syrup, or whipped cream.
I just love having these easy treat recipes in my back pocket to help me stay on track! You will also love my easy keto peanut butter cups and Butter Cookie Energy Bites.
Have this keto mug cake with some Keto Coffee!
Keto Mug Cake - Chocolate, Vanilla, or Peanut Butter
INGREDIENTS
- 1 Tablespoon Butter, melted
- 1 Tablespoon Coconut flour or 3 Tbsp Almond flour (click here to see my favorite brand)
- 2 Tablespoons Granular Sweetener (Click here to see my favorite on Amazon)
- 1 Tablespoons Cocoa powder (For Chocolate Version)
- 1 Tablespoon Sugar free Peanut butter (For Peanut Butter Version)
- 1/2 teaspoon Baking powder
- 1 Egg, beaten
- Splash of vanilla
- 1 Tablespoon Sugar free Chocolate Chips (Click here to see my favorite brand on Amazon)
INSTRUCTIONS
For Chocolate
- In a microwave safe coffee mug, melt the butter in the microwave for 10 seconds. Add the coconut flour or almond flour, sweetener, cocoa powder, baking powder, vanilla and beaten egg. Mix well. Microwave on high for 60 seconds, being sure not to overcook. If you overcook it, it will be dry. Top with sugar free chocolate chips of desired.
For Vanilla
- In a microwave safe coffee mug, melt the butter in the microwave for 10 seconds. Add the coconut flour or almond flour, sweetener, baking powder, vanilla and beaten egg. Mix well. Microwave on high for 60 seconds, being sure not to overcook. If you overcook it, it will be dry. Top with sugar free chocolate chips of desired or mix in before cooking.
For Peanut Butter
- In a microwave safe coffee mug, melt the butter in the microwave for 10 seconds. Add the coconut flour or almond flour, sweetener, baking powder, vanilla and beaten egg. Mix well. Swirl in the peanut butter. Microwave on high for 60 seconds, being sure not to overcook. If you overcook it, it will be dry. Top with sugar free chocolate chips of desired.
WATCH HOW TO MAKE IT
JENNIFER'S TIPS
- Baking Instructions: Use an oven safe ramekin. Bake in the oven at 350 for 15-20 minutes.
Marcy says
I made the chocolate version. Best ever!!
Gina says
Wow – this is delicious. I used coconut flour; was out of baking powder, so subbed a tsp of “2 Good” Yogurt, and added both the chocolate and sugar-free crunchy peanut butter. Topped with a few of the sugar-free chocolate chips. Awesome yumminess – thanks for the recipe!!
Zubi says
Ohh my God!!
Thank you so much for great recipe 😍😋 l am in heaven now 😅
I just tried the chocolate mug cake and it was no different then a real cake. I added 5 raspberries before cooking in the microwave and and it was kore delicious with sourness of raspberries.
I can’t wait to try others 😀
Lauren says
Used coconut flour and maple syrup and it turned out absolutely delicious!! I added frozen triple berries and heavy whipping cream on top to make it a match made in heaven🤤
Nina says
This is soooooo goood! So happy I found your recipe!!! For the chocolate cake version – is it 7g carbs minus the 4g fiber so it’s 3.5 net carbs total?
jenniferbanz says
yes
Brenda says
Jennifer I am so happy I found you. Your recipes are really good💕
Lisa says
I made this and the batter looked VERY thick… I added a tablespoon of almond milk… it tasted okay but not sure why it seemed rather dense. I used it as a trifle cake, layered with HWC and fresh raspberries, so it was still quite tasty. Served in stemmed wine glasses for effect.
Any idea why it came out so dense? I made the vanilla version.
Tasha says
Ooh, this is so good. Thank you! I put a sugar free chocolate coconut candy in my mom’s and topped it with whipped cream and sugar free chocolate syrup.
Morgan says
I have tried SO many mug cakes and this is by far the best! I made the chocolate one using almond flour and it is rich and decadent while remaining moist. Thank you!!