This chocolate keto mug cake in the microwave is another one of my favorite quick keto desserts! I give instructions for vanilla, chocolate, and peanut butter versions and you can make it with almond flour or coconut flour. Keto chocolate mug cake is my favorite keto dessert recipe!
Do you know how much I love my microwave? I am team microwave! Keto Mug Cake is another one of my favorite keto dessert 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 keto dessert 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
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Tip: Hitting your 20–30g protein per meal goal helps you stay full and supports muscle.
Ingredients
- 1 Tablespoon Butter, melted
- 1 Tablespoon Coconut flour or 3 tablespoon Almond flour
- 2 Tablespoons sugar free granulated sweetener (see my favorite on Amazon)
- 1 Tablespoons Cocoa powder, (For Chocolate Version)
- 1 Tablespoon Sugar free Peanut butter, (For Peanut Butter Version)
- ½ teaspoon Baking powder
- 1 Egg, beaten
- Splash of vanilla
- 1 Tablespoon Sugar free Chocolate Chips
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.
Notes
- Baking Instructions: Use an oven safe ramekin. Bake in the oven at 350 for 15-20 minutes.
Tiffany says
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!
Kay says
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 says
This mug cake may be the one thing that lets me stick to this diet. It's delicious and a definite keeper!
Yvonne says
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 says
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 says
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 says
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.
Dana says
Oh my! Delicious!
Bonnie says
THE best mug cake recipe of all time. Simple ingredients. Hits the spot!
ToniL says
Made this yesterday and think I will be making again today! Probably tomorrow as well - maybe everyday from here on in! Incredible. Must try some of the other ideas for flavours too.
Thank you so much for a tree nut-free recipe.
Jeni Johns says
I have made this chocolate cake multiple times and it’s amazing! Thank you for the recipe. I was craving a lemon and blueberry cake tonight so bad so decided to add a splash of lemon extract instead of vanilla and some fresh blueberries in place of the chocolate chips and it was so so good! It really hit the spot. ♥️
Ameera says
Omg I love this recipe . This is the 4th time I'm making even for my nun keto friends!!
Tammy LaForest says
This was spectacular! My Husband’s Birthday is tomorrow & NOW I have a cake to give!!
So, I doubled the recipe. Added macadamia crumble on top & microwaved for 90 sec.
OH MY... the salty with the sweet tho!!! D’lish
Miranda says
I made the chocolate version using coconut flour and substituted olive oil plus a tiny bit of water for the butter. Only added about 1.25 tablespoons of sweetener. Turned out fantastic! You can taste still taste the coconut, but it pairs really well with the cocoa. Definitely going to make this again, as well as try the vanilla version!
just_jam says
So glad I stumbled upon this. It was so good I shared the recipe with my mom. I made the chocolate mug cake version. Wish I would have seen the comments first. I would have used PB flour. Will try that next!! Thank you for posting this
Suzanne Lanoue says
Love this! I made the chocolate one with coconut flour
I didn't have chocolate chips, hut I put chocolate sprinkles on top instead. Also whipped cream. So yummy! I shared your link to social media and on my Facebook Celiac group, along with photo of the one I made...
Jolie Medan says
Thia is so simple and turns out so good!
Julie Hopkins says
Yummo
Made this with almond flour.
Used one tbs of sweet leaf baking substitute and put in 5-8 drops of vanilla sweet leaf stevia. Follow the directions and it came out really yummy. Totally satisfied my chocolate craving. Didn’t add the chocolate chips but I did too it with about a tbs of plain Greek yogurt. Not a big fan of overly sweet. This was the perfect blend of dessert without too much sweet.
Angie says
I've had my share of mug cakes and never had much success or cared much for the coconut flour creations I've tried in the past. But this one is a winner! I decided to try it based off the reviews and I'm glad I did! I made the chocolate version with coconut flour and added about a tablespoon of sour cream to the mix. I had to microwave for 90 seconds because it was still a little soggy after only a minute
But it turned out delicious! I drizzled some warmed, natural peanut butter over the top-yum!Thank you for sharing this! If others are like me and hesitant to try it, don't be!
Carol says
I used macadamia nut butter instead of regular butter, turn out AMAZING! Thank u!
Bev says
Have made both vanilla and chocolate mug cakes as well as the keto bread. They are marvelous. Thank you so much for sharing.
Isaura says
I made this today but I cooked it in the oven.
It was absolutely stunning! I double the recipe so I could make a two mini layer cake. Thank you !
Gary J Casey says
What a wonderful recipe, thank you so much for sharing with all of us! Yummm! I have just a quick question if you or anyone else has tried? Could you place a small bar of Lindt or Lilly's SF chocolate in the middle before microwaving, to make it a "molten lava" type of cake?
jenniferbanz says
That would be delicious! It would make it a molten cake
Chris says
I added a splash of almond extract and put some keto friendly whipped topping on top. Delicious
Satina Guerrero says
Wow!!! This cake is beyond amazing!!! I can't believe how delicious this is and the texture waa like real cake! I now have no reason to eat high carbs again! Thank you for this amazing recipe!
Jen C says
I did the almond flour option for the chocolate cake, but I added in the vanilla anyway for depth of flavor and I added in a small pinch of sea salt. Also, used xylitol for the sweetener because it's what I had. Put chopped dark chocolate on top after microwaving and it melted into a beautiful sauce. It was the best mug cake I've ever made and over the last 6~ years I have tried at least a dozen recipes with varying degrees of disappointment. Thank you for sharing this recipe!
Marlys Johnson says
Quite possibly the best mug cake ever. Keto or not.
For vanilla/coconut flour top it with cinnamon. You're welcome. 🙂
Bailey says
My first mug cake and it is a keeper! Excellent. I used coconut flour but didn't taste any coconut flavor. Mine was not eggy. Took suggestion from others and added maybe 1/4 teaspoon of espresso powder.
Melissa says
Love love love this recipe! I use the coconut flour and add some Vietnamese cinnamon to the chocolate batter. HW cream on top.. soooo good.
I would love to make this as a large cake for my birthday - would I get similar results if this was made in the oven ( obviously more quantity of ingredients)?
Shelley says
Amazing! Thank you! I am eating now and trying to savor it even though it’s really warm and the HWCream is melting. ?
So easy and quick so, 5 Stars....
Lori says
Followed the recipe exactly (almost, I didn't beat the egg first, just cracked it right into the mug to save on cleanup) - it is far superior to my other chocolate mug cake made with almond flour, Swerve, egg yolk, mayo, water, and cacao. Love the fluffiness of the finished cake and the texture & taste of the coconut flour. I topped with Lily's Chocolate Chips and homemade whipped cream from my Magic Bullet. This decadent dessert will keep me on track when the sweet tooth monster kicks in... thank you so much!
Kim says
This was amazing....gave me that sugar fix I so needed. I actually made it for my son and took the last two bites . I would share this with my husband.. i used 2 packets of splenda instead of swerve and it was perfect.
THANKS!
Joanne Guinn says
Bless you for this! I made the chocolate one. Without the chocolate chips but sprinkled some unsweetened coconut on top. I poured a little heavy whipping cream. Tastes like a Mounds lava cake. My non-keto kids love it!
Lisette says
This just kept me from jumping off a bridge. Kidding. Kind of.
Tania Torres says
I just made this and added 15 Lilly's chocolate chips and 1.5 tbsp heavy cream on top. Absolutely amazing!!! No eggy taste at all!!! I used the coconut flour and cacao. Thanks for the recipe, its a keeper!
Chelsea says
I tried this and it wasn’t my favorite I went with the almond flour and I did the vanilla version and it did look like a mug cake but it wasn’t the best taste wise in my opinion.
Dawn says
I also used the almond flour and vanilla option and mine tasted very “eggy”. Not bad but I will try the chocolate version next time!
Renee says
So, all I can say is WOW! This is sooooo good! I just scarfed the cake with some half-n-half and I cannot believe how good it was!! I tweaked the recipe just a bit. I used 1 1/2 tbsp almond flour, 1/2 tbsp coconut flour and added about 1 tbsp of sour cream. I still cannot believe how good this cake tastes!! Just like regular chocolate cake. Thank you so much for sharing!!
Amy says
This has been my go-to Keto dessert when I have a hankering for something sweet. I just tried it with the 1 tbsp sour cream like you suggested and it was PERFECT! It added so much moisture. I'll be sure to make it that way from now on. Thank you so much for the tip!
Samantha Cannady says
This mug cake is ridiculously good. I made mine with almond flour and added some dark chocolate chips on top. (Not strict keto, but hey. It was GOOD.)
Erin says
Hi, just wondering what your microwave's wattage is? Mine is a 1200 watt ginormous beast, and at 60 seconds my mug cake came out pretty spongey and pulled away from the sides of the mug, so I know I overcooked it.. I should have stopped it at 45 seconds just knowing how seriously my microwave takes its job lol.
I ate it anyway, and this recipe satisfied my craving for chocolatey baked forbidden delight, so next time I'll know to try a shorter cooking time. But I wanted to thank you, because you saved me from giving up on my new keto diet!
Felicia says
BEST. MUG. CAKE. EVER. I made it in a ramekin and it was amazing. Have made it with almond extract and lemon. Both are great. The search for a great micro cake is over! Thank you for this recipe!
Debbie says
That’s exactly what I did too! (Added a splash of almond extract) It was fantastic! I’m going to try adding a small amount of raspberry extract when making the chocolate cake and see how that turns out. This is an EXCELLENT recipe and thank you for sharing it!
Bali says
This was so easy and so good! I do the chocolate with almond flour. Reduced swerve to 1.25 tablespoons only. I didn’t have baking powder so it didn’t quite rise to full mug height, but it was still delicious and decadent. A few Lilly’s chocolate chips on top and a dollop of heavy whipping cream. Yum!