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!


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!
4.88 from 140 votes
Course: Dessert
Cuisine: American
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Servings: 1
Calories: 220kcal



  • 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.  



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.


Calories: 220kcal
Use code LOWCARBJ for 20% off at Lakanto (my favorite low carb sweetener)CLICK HERE TO LEARN MORE!

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


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    • Victoria
    • March 21, 2019

    This was very good for about 2 seconds! For some reason my baking powder was clumped up and made it VERY bitter. I made sure it was stirred so I don’t know what happened. Would love to try it again but I don’t even want to think about that taste again. Is there a substitute for the baking powder? Or what do you think I did wrong?

      • jenniferbanz
      • March 26, 2019

      You could try sifting the dry ingredients beforehand to make sure there are no lumps.

    • ToniL
    • March 19, 2019

    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
    • March 16, 2019

    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. ♥️

    • Lisa
    • March 9, 2019

    I LOVE this mug cake! Especially the chocolate version. Tonight I made it with chocolate and a splash of peppermint extract! Soooo good!

    • Ameera
    • March 7, 2019

    Omg I love this recipe . This is the 4th time I’m making even for my nun keto friends!!

      • Tammy LaForest
      • March 9, 2019

      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
    • March 2, 2019

    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
    • February 27, 2019

    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
      • March 1, 2019

      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
    • February 26, 2019

    Thia is so simple and turns out so good!

    • Julie Hopkins
    • February 25, 2019

    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.

    • Carol
    • February 21, 2019

    I used macadamia nut butter instead of regular butter, turn out AMAZING! Thank u!

    • Bev
    • February 17, 2019

    Have made both vanilla and chocolate mug cakes as well as the keto bread. They are marvelous. Thank you so much for sharing.

    • Isaura
    • February 17, 2019

    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
    • February 15, 2019

    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
      • February 17, 2019

      That would be delicious! It would make it a molten cake

    • Sabrina
    • February 12, 2019

    I just tried the chocolate mug cake for the first time and OMG it was delicious and filled me up. My chocolate cravings are gone. I used coconut flour, left out the egg white and substituted it with 2 tablespoons of water. Great recipe! Thank you!!!!

    • Chris
    • February 11, 2019

    I added a splash of almond extract and put some keto friendly whipped topping on top. Delicious

    • Satina Guerrero
    • February 10, 2019

    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
    • February 9, 2019

    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
    • February 8, 2019

    Quite possibly the best mug cake ever. Keto or not.

    For vanilla/coconut flour top it with cinnamon. You’re welcome. 🙂

    • Bailey
    • February 4, 2019

    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
    • January 26, 2019

    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)?

    • Carolina
    • January 24, 2019

    Delicious!!! I made the chocolate version with almond flour, topped with Lily’s chocolate chips and unsweetened coconut flakes!!! No eggy taste!! LOL

      • Angie
      • February 24, 2019

      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!

    • Amy
    • January 23, 2019

    I made the chocolate cake using the coconut flour. Mine turned out fine (like the image) but tasted very eggy. I didn’t quite enjoy that. Is there any way to get rid of the eggy taste?

      • jenniferbanz
      • January 24, 2019

      You could use egg whites instead of a whole egg

      • Lauren
      • February 1, 2019

      YES! Just use the egg (yolk) . Don’t use the egg whites. Just the yellow part. Add a tablespoon of mayo for moisture! I promise it’s good. I have the recipe I use.
      2 tablespoons of almond flour
      1 tablespoon of cocoa powder
      1 tablespoon swerve
      1 egg (yolk)
      1/4 tsp baking powder
      1 tablespoon mayo
      Splash of vanilla extract
      Mix and microwave 50 seconds. Whip up some heavy whipping cream in a blender until smooth(don’t forget to add some swerve or sweetener in the heavy whipping cream before you blend)(about 1 tablespoon)

    • Shelley
    • January 19, 2019

    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….

    • Christina
    • January 17, 2019

    I plugged the chocolate recipe in my food log without any modications and it came up over 30 carbs. I used swerve confectioner. How do you get the carbs so low??

      • jenniferbanz
      • January 18, 2019

      You have to deduct the swerve carbs because they are a sugar alcohol. Also deduct the fiber

    • Lori
    • January 15, 2019

    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
    • January 13, 2019

    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.


    • Joanne Guinn
    • January 13, 2019

    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
    • January 4, 2019

    This just kept me from jumping off a bridge. Kidding. Kind of.

    • Tania Torres
    • January 3, 2019

    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
    • December 21, 2018

    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
      • December 27, 2018

      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!

        • jenniferbanz
        • December 28, 2018

        Also, try doing just an egg white to reduce the eggy taste

    • Renee
    • December 6, 2018

    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
      • January 8, 2019

      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!

      • Gerri
      • January 24, 2019

      So did u add the egg also..

    • Samantha Cannady
    • December 5, 2018

    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
    • November 30, 2018

    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
    • November 28, 2018

    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!

    • Jenny
    • November 20, 2018

    How many carbs are in this?

      • jenniferbanz
      • November 20, 2018

      The nutrition is in the recipe card

    • Kathy
    • November 19, 2018

    Is there a way to make this a lemon mug cake?

      • jenniferbanz
      • November 20, 2018

      Instead of the vanilla extract you could use lemon and/or add some lemon zest. sounds delicious!

    • Bali
    • November 15, 2018

    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!

    • Jessie
    • November 6, 2018

    Omg this is amazing! It completely curves my sweet craving and it’s guilt free!! I’ve tried the chocolate and vanilla, vanilla was not my fav.. today I also made gingerbread flavored!! ‘It’s the season?
    1/2 tsp cinnamon and ginger
    1/4 tsp clove
    1/8 tsp nutmeg
    Splash of vanilla extract?

      • Alexandra S. Fox
      • November 13, 2018

      Jessie, do you mean 1/2 tsp cinnamon and 1/2 tsp ginger?

    • bri
    • October 24, 2018

    If i’m making the vanilla version do I still add the cocoa power??

      • jenniferbanz
      • October 24, 2018

      You would leave that out

    • Laurie
    • October 18, 2018

    This was delicious! I used coconut flour and added a teaspoon of coconut oil to the butter. I also used cacao powder as well as a splash of vanilla for a nice flavor combination. I added a Sprinkle of pink Himalayan salt and a small square of Keto chocolate walnut bark to the mix. Before eating I poured some heavy cream over the top and it was so good!

    • Lynette
    • October 12, 2018

    If using stevia how many packets do you think it will require?

      • jenniferbanz
      • October 12, 2018

      I am not sure but you can look at this guide for a conversion:

    • Olive
    • October 12, 2018

    Wow this was great! I added a little sour cream to keep it moist, and I cooked it for 50 secs . Amazing! Luckily I used a high quality cocoa powder, that was the star of the mug LoL be thank you!

    • Holly
    • October 11, 2018

    I made the vanilla mug cake with coconut flour and OMG!!! It was amazing! I plopped mine out of the mug, spread a little organic crunchy peanut butter over the top, then drizzled sugar free maple syrup over that (not too much, just a little to add flavor) and it was excellent!! Thank you so much for this recipe!

    • Stacey
    • October 8, 2018

    I have been wanting a chocolate chip muffin. So I made the vanilla version and stirred in the chocolate chips. YUMMMMM! You are awesome!

    • Irianne
    • October 8, 2018

    Absolutely delicious!! Will def make it again

    • Christine
    • October 4, 2018

    This was so delicious I felt guilty after eating it even tho its very Keto friendly! The portion size was big as well so it was very filling! I think I might even measure out small packets of the dry ingredients so it’ll be super duper quick and easy to make whenever! Thanks for the recipe!

    • Jodi
    • October 3, 2018

    Yummo!! It’s delicious. I usually don’t have a sweet tooth but I’ve been craving something sweet and don’t have anything in the house. I found another mug cake recipe a few days ago. Made it, hated it. It just made my craving worse. Decided to try one more time and found this recipe. Made it, loved it!! Thank you, thank you, thank you!!

    • Val
    • September 29, 2018

    This is very delicious, but I felt it was a little dry, especially towards the bottom. So I tweaked it: I used coconut flour, I reduced it to 1 tablespoon sweetner(I use monkfruit) I also only did the egg yolk, and added 2 teaspoons of water. It was perfect, it was very moist but not spongy because of the egg white. Definitely a great afternoon delight.

    • Kay Marie
    • September 27, 2018

    The consistency was spot on esp w the butter. So easy and quick. I used 1 tbsp and 1/2 of lakanto monkfruit and it was way too sweet also live in nc high humidity I had to cook it at 75 secs. This is a keeper, however, I will reduce sweetener to half next time.

      • Beth
      • October 1, 2018

      Thank you Jennifer for this recipe. I made it last night for my daughter who is on a gluten-free elimination diet for some digestion troubles and was sad to miss out on her sister’s birthday cake. She loved it! I used regular sugar for the sweetener and added the chocolate chips because she’s not on a low carb diet and it turned out perfectly. She didn’t feel left out of the celebration.

        • jenniferbanz
        • October 1, 2018

        That is so great to hear. I am so glad your daughter liked it!

    • Rachael
    • September 22, 2018

    The cake is AWESOME! Thank you for the recipe. I used almond flour. I put it in my fitness pal and carbs were high. How do you figure your carbs when using erythritol? I’m new to this keto thing.

      • jenniferbanz
      • September 23, 2018

      Since Erythritol is 0 net carbs I don’t even add it in the calculations

      • S
      • September 25, 2018

      Rachel, You can also look for a listing in MFP that uses net carbs so that your recipe still has it listed but the carb count is correct. ☺

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