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Keto Mug Cake – Chocolate or Vanilla! This chocolate keto mug cake is another one of my favorite quick treats! I give instructions for vanilla and chocolate keto mug cakes!

KETO MUG CAKE IN A COLORFUL POLISH POTTERY MUG

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!

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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, rich and chocolatey, and ready in under 5 minutes!

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For this keto mug bread, you can make it chocolate or vanilla.  All you need to do is omit the cocoa powder from the recipe for a vanilla version that is just as delicious!

You’ll also see in the recipe card below that I provide instructions for almond flour or coconut flour.

I’ve really grown to love coconut flour lately because it is so much more affordable than almond flour.  I know some people do not like the taste of coconut flour, so almond flour instructions are provided!

cake on a spoon

I just love having these easy treat recipes in my back pocket to help me stay on track!  You will also love my easy Butter Cookie Energy Bites.  They are the most popular recipe on my site!  I think everyone loves easy recipes!

Have this keto mug cake with some Keto Coffee!

chocolate cake in a colorful mug

Keto Mug Cake - Chocolate or Vanilla!

This chocolate keto mug cake is another one of my favorite quick treats! I give instructions for vanilla and chocolate keto mug cakes...using coconut flour or almond flour!
4.89 from 111 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Servings: 1
Calories: 220kcal

Ingredients

Instructions

  • In a coffee mug, melt the butter in the microwave for 10 seconds.  Add the coconut flour, swerve, cocoa powder, baking powder, 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 a few chocolate chips if desired.  

Video

Notes

Macros for chocolate mug cake with coconut flour and no chocolate chips: 216 cal / 18g fat / 7.5 carbs / 4.5g fiber / 8.5g protein
  1. If you want to make this a vanilla cake, omit the cocoa powder and add the vanilla.
  2. To bake in the oven, Mix everything in an oven safe ramekin and put in a 350F oven for 10-15 minutes.
 

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Nutrition

Calories: 220kcal
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⭐ Did you make this Keto Mug Cake Recipe?  Tag me on Instagram so I can see! @lowcarbwithjennifer

 

This chocolate keto mug cake is another one of my favorite quick treats! I give instructions for vanilla and chocolate keto mug cakes...using coconut flour or almond flour! #ketodesserts #keto #ketorecipes #lowcarbrecipes

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    • Meredith
    • June 25, 2019
    Reply

    Love this recipe! I put all of the dry ingredients into a snack size zipper bag, made about 20 bags, put them all in a gallon size bag, wrote the instructions on the outside of the gallon bag (add egg, vanilla, oil, etc.), and put them all in the freezer. My kids pull one out whenever they want! I reduced the erythritol to 1 TBSP (I don’t like it so sweet), and sub avocado oil for the butter. I top the vanilla cake with a few blueberries or a couple of strawberries, very satisfying!

    • Jenny
    • June 22, 2019
    Reply

    It’s simple and tastes great!

    • Deirdre
    • June 19, 2019
    Reply

    Omg thank you! First real cake I’ve had in over a month and can’t believe it’s low carb. Just a tad too eggy but no big deal. First time I used Swerve or almond flour and wow!

    • Amy C
    • June 16, 2019
    Reply

    OMG this is amazing!!! I made it with almond flour and monk fruit sweetener and this is sooooo good!! Thank you for the recipe!

    • Brianna F
    • June 15, 2019
    Reply

    I was so skeptical while reading the comments on how good it was, because everything I make with almond and/ or coconut flour always turned out mushy or heavy. But this, definitely did not disappoint. I prefer almond to coconut flour because of how absorbent coconut flour is, so that’s what I used. This mug cake didn’t taste keto, amazing recipe.

    • Nicole Konecny
    • June 15, 2019
    Reply

    This was a perfect little satisfying treat for my husband and I. Pleasantly surprised.

    • Mike
    • June 10, 2019
    Reply

    Could I make this and keep it in the fridge or in a cooler of ice for a few days? I love eating this in the evening but I’m going camping for a few days without modern baking appliances.

      • jenniferbanz
      • June 13, 2019
      Reply

      I think that would work!

    • Nina
    • June 7, 2019
    Reply

    Loved it.

    • Emily C
    • June 7, 2019
    Reply

    Really tasty. I’ve made this a few times and I can’t believe I’m saying this, but I enjoyed it more with just one tablespoon of sweetener versus two (!! What’s happening to me?) And a tablespoon of peanut butter. Anyone who’s thinking of making this, it can go from raw batter to dry in a matter of SECONDS so keep a close eye on things. I’m amazed at how filling it is… could barely finish. I can eat entire ordinary cakes. 🙂

    • Kerry
    • June 6, 2019
    Reply

    Ummmm I love you thank you for this recipe that finally tastes like a brownie

    • René
    • June 5, 2019
    Reply

    Delicious! I love this! Thank you for sharing.

    • Kel
    • June 5, 2019
    Reply

    This is one of the best mug cakes I’ve had. And it’s Keto Friendly! I add a homemade chocolate sauce to moisten it up and it’s delicious. I’m also surprised at how filling it is. I’m lucky to make it through one half. Thank you!

    • Jen
    • June 3, 2019
    Reply

    I have made one the last three days with a dollop of Choc Zero on top. This may be THE ticket to keep me on keto and not feel deprived. I’ve tried other low keto mug recipes and this is by far the best. Thank you!

    • Marissa Echevarria
    • June 3, 2019
    Reply

    Wow! Just made the chocolate version with coconut flour. I tried to use liquid Stevia but did not get the conversion quite right, so it was not sweet enough. But then I just poured a little Lakanto sugar-free maple syrup on top and it was delicious! So easy and yummy. Thanks, Jennifer! Looking forward to trying out other recipes on your site.

    • Renee
    • June 2, 2019
    Reply

    Fixed this recipe tonight, just to have something other than cream cheese fluff and blackberries. I’m not keto, but low carb. This was a very satisfying dessert. My teenager and I split 1/2 and the rest for tomorrow. Thank you for a quick, tasty treat.

    • Laura
    • June 2, 2019
    Reply

    Thank you!! This was great. Although in my haste to make it I forgot to add in the baking powder! I used almond flour but plan to buy coconut flour and remember to add in the baking powder next time 🙂

    • veronica
    • June 2, 2019
    Reply

    OMG!! Ive been keto for 3 months and this is the first time I write a review for anything! This has been the ONLY recipe that has created for me something great with the macros that actually taste like it belongs outside of keto because of how delicious, moist, tender, light and just flat out PERFECT! And also, mega plus, SO SIMPLE! Thank you!!

    • Tabs
    • May 30, 2019
    Reply

    I added a small spoon of peanut butter and swirled it around in the batter and it was amazing. I topped it with a sprinkle of chocolate chips while it was still warm so they would melt on top and topped with whipped cream. So delicious!

    • Nancy
    • May 22, 2019
    Reply

    I’ve tried a ton of these looking for the best one. Well this is it! Yummy and EASY! Thank you!!

    • Murtsource
    • May 20, 2019
    Reply

    My first keto desert, as well as my first ever “mug cake” made in a microwave! It was delicious! Reminded me of those steamed puddings that you find in England. I didn’t have Swerve, just pure erythritol I ordered from Germany, but it worked just perfectly. I used the full 200 gm measurement, and I think the next time I make this I will use less, because it was super sweet. I also didn’t have coconut flour, so I used almond flour. Two thumbs up.

    • Andy
    • May 14, 2019
    Reply

    Fabulous!

    • Fadzai Cruz
    • May 6, 2019
    Reply

    absolutely yummy!!!

    • Cora
    • May 5, 2019
    Reply

    I have tried several mug cake recipes and was not impressed. This recipe is a keeper! So far I have used coconut flour only. I have made the chocolate (I don’t have chocolate chips), but good without them! Tonight I made the vanilla, but added 1/4 tsp ceylon cinnamon. Yum!!!

    • Jessica
    • May 5, 2019
    Reply

    This is the best keto cake/brownie recipe EVER. I made it with almond flour. I’ve tried so many and either the cocoa, erythritol or almond flour was over powering. This was perfect! New go-to chocolate sweet tooth fix! Thank you!

    • Tiffany
    • May 5, 2019
    Reply

    I made this but it really needed something so I split the extract, 1/2 lemon & 1/2 vanilla, added chopped pecans and a small amount of sugar free choc. chips. This made them stand out! I may try coconut flour instead of almond flour because it’s less grainy in texture, but nice base recipe, really like them!

    • Dee
    • May 4, 2019
    Reply

    I wonder if just the egg yolk would make it taste less eggy.

      • jenniferbanz
      • May 8, 2019
      Reply

      You would want to do just an egg white as the eggy taste comes from the yolk

    • Kay
    • April 30, 2019
    Reply

    Loved it! Stuck to the recipe (for coconut flour) but added 1 T of heavy cream, (just cuz it was about to expire!) and used 1 T of Pyure sweetener. While still hot, I “frosted” mine with peanut butter, so delicious! Moist, chocolaty, and satisfying. Brava, Jennifer!

    • Traci
    • April 29, 2019
    Reply

    This mug cake may be the one thing that lets me stick to this diet. It’s delicious and a definite keeper!

    • Debby
    • April 25, 2019
    Reply

    Cant wait to try this recipe and where did you find the cute mugs?

      • jenniferbanz
      • April 26, 2019
      Reply

      I bought that one when we lived in Germany. It’s Polish pottery.

    • Yvonne
    • April 24, 2019
    Reply

    I have made this recipe a few times but tonight I added a few things. I did the chocolate cake with a splash of pure almond extract, a few sugar free chocolate chips and then after it was done cooking I poured 1.5 Tbs of full fat coconut milk like you would with a tres leches cake. It’s was AMAZING and the best mug cake I have ever had.

    • Anna
    • April 22, 2019
    Reply

    Thank you so much for this recipe!! That was amazing! I’ve been trying different recipes and sweeteners trying to find a desert for when I have a craving and this is it! made the recipe exactly with coconut flour. For anyone who doesn’t like the taste of stevia/erythritol, I used a monkfruit sweetener and it was perfect. The lakanato monkfruit brand does have mostly erythritol in it but for me it’s been the closest replacement for sugar and doesn’t leave any weird alcohol/super sweet aftertaste. Just thought I’d mention incase anyone’s been struggling like I have been this past month adapting to low carb 😂

    • Tomya
    • April 9, 2019
    Reply

    I do not like eggs or things that taste eggy so I only added an egg yolk then a tablespoon of heavy cream in lieu of one entire egg. This made the best mug cake I’ve ever had, including full sugar/full flour/full carbs mug cake!

    • Melissa
    • April 5, 2019
    Reply

    This was very good, but I realized afterwards that 2TBS of Swerve is TWENTY FOUR carbs. I damn near died. I can’t believe I ate that. 😭 There are 4 carbs in a TSP and 3 TSP is a TBS. On top of the coconut flour, this is just way off- and I made the vanilla flavor. It would,have been worse had I did the chocolate. Where did you get your calories/carbs from? Almost all of them came from the swerve and the red mill organic coconut flour. An egg only has 1 carb, and there’s nothing in the vanilla (at least mine) or baking powder.

      • Daniel
      • April 12, 2019
      Reply

      The carbs are from erythritol which is not used by the body as fuel. It is absorbed into the blood stream and filtered out by your kidneys leaving in your urine. It has little to no effect on your blood sugar levels and can be pretty much ignored when figuring your carb intake when use in recipes.

      • Sommer
      • April 15, 2019
      Reply

      The ‘net’ carb count in Swerve is zero.
      “The ingredients in Swerve do not affect blood sugar, so the carbohydrates it contains are considered non-impact.” To figure net carbs (which is commonly done for the keto and low carb diets) you subtract the fiber and sugar alcohols such as the Erythritol, that Swerve is made from. This is how you arrive at zero net carbs for Swerve.

        • Melissa
        • April 21, 2019

        Thanks, but I don’t follow net carbs. I’ll try it again with monkfruit.

      • Yvonne
      • April 24, 2019
      Reply

      It’s 0 net carbs. You minus the Erythritol from the total carbs. I was the same way until I looked it up.

      • Kathy
      • May 24, 2019
      Reply

      The carbs in swerve don’t count because they don’t get absorbed in the body.

    • Dana
    • March 28, 2019
    Reply

    Oh my! Delicious!

    • Bonnie
    • March 26, 2019
    Reply

    THE best mug cake recipe of all time. Simple ingredients. Hits the spot!

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