This Keto Chocolate Mug Cake is a quick & easy low carb treat with a brownie texture and rich chocolate flavor. Gluten-free and with built in portion control – it will satisfy your chocolate craving without blowing your carb budget!
This keto chocolate brownie mug cake recipe has been popular here on IBIH for quite a few years now. I decided to dust it off and update the post a bit for those of you that haven’t come across it yet.
The thing I love about keto mug cakes is that they are so easy (and fast!) to make, and that you aren’t committed to an entire bowl or pan of something. Portion control is so much easier when you are only making one or two servings of keto dessert at a time, instead of an entire chocolate cake!
I knew I wanted to do a keto chocolate mug cake, and definitely wanted it to have a brownie-like texture.
It took some experimenting (oh the things I do for you), but I finally hit on the right combination to get both the taste and texture that I wanted. Not too dry, with just the right amount of gooeyness! You could almost call these keto chocolate mug brownies – and you wouldn’t be wrong.
This keto chocolate mug cake was warm and comforting, and perfect with some whipped cream or sugar free vanilla ice cream on top.
In fact you almost need something creamy to break up the richness of the brownie. I used Rebel Natural Vanilla (not sponsored, I just like the brand) for this photo shoot and the results were delicious.
I added walnuts to mine because nuts are a must in brownies as far as I’m concerned. I’m listing them as optional though, because some crazy people out there don’t like nuts in brownies. Oh the humanity!
Keto Mug Cake FAQs and Variations
How do you bake a keto mug cake?
Typically, since mug cakes are all about convenience, they are cooked a microwave oven rather than a traditional bake oven. That being said, you can absolutely bake a mug cake in your regular oven. To do so I recommend a ramekin instead of a mug, a bake temperature of about 375 degrees Fahrenheit, and about 10-12 minutes of baking time.
If using a microwave as this keto mug cake recipe (and many others) call for, please be aware that microwave strengths and mugs vary – I found this out the hard way when testing this keto mug cake recipe out.
I had been using the same microwave-safe mug for several tries with great results, then I made the last one with a thinner walled mug and it was WAY overdone. So I’m giving you the shortest likely time, and if it’s too gooey just throw it back in for another 30 seconds until it’s the consistency you want.
Once you go over it’s trashed, so err on the conservative side if your microwave is really strong, or your mugs are really thin walled.
Same goes on the other side of the coin, if your mugs are really thick or your microwave oven is whimpy, you might need to add a little time to cook them all the way through.
I divided this keto chocolate brownie mug cake into two portions – but you could just as easily make it in one large mug or small bowl and microwave it for a minute and 30 seconds to 2 minutes.
What ingredients are in a keto mug cake?
The ingredients used in a keto mug cake will vary based on the flavor, but typically they are made with almond flour, coconut flour, a sugar free sweetener like erythritol or xylitol, coconut oil or butter for the fat to make it tender, and baking powder to help it rise.
This particular chocolate mug cake also contains vanilla extract, a good quality cocoa powder, sugar free chocolate chips, and either pecans or walnuts.
How many net carbs are in this keto chocolate mug cake recipe?
This keto mug cake contains only 2 grams of net carbs, but a whopping 6 grams of protein. So it’s basically health food – especially if you throw a few berries on there. You’re welcome.
Can this chocolate mug cake be made dairy free and Paleo?
Yes! The only dairy in this mug cake recipe is the butter, so you can replace that with ghee (which is free of milk solids) or coconut oil with great results. To sweeten it, you can replace the erythritol (which is a natural sweetener but highly processed) with either honey or maple syrup for Paleo diets.
Keto Chocolate Brownie Mug Cake – Low Carb – Gluten Free
- Total Time: 6 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
Warm and comforting, this keto chocolate mug cake is the quickest way to low carb brownie bliss there is! Gluten free too!
Ingredients
- 2 tablespoons butter
- 3 tablespoons superfine blanched almond flour
- 1 teaspoon coconut flour
- 2 tablespoons granulated sugar substitute
- 1/4 teaspoon vanilla extract
- pinch of salt
- 1 egg
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1 1/2 tablespoons sugar free chocolate chips
- 1 tablespoon chopped walnuts or pecans (optional)
Instructions
- Melt the butter in a small microwave safe bowl (about 30 seconds in microwave).
- Add the remaining ingredients and stir until combined.
- Pour batter into 2 small greased mugs or ramekins.
- Microwave for 1 minute. (add another 30 seconds if necessary).
- Serve with whipped cream or sugar free vanilla ice cream.
Notes
Approximate net carbs per serving = 2g
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Category: Keto desserts
- Method: microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 216
- Fat: 22g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 6g
Karisse says
I was craving a brownie this morning and this hit the spot! Thank you!
Cheryl says
This recipe is the most moist, cake-like recipe I’ve found for chocolate brownie mug cake. I made it for myself the first night. The second night I made it for my hubby too, and I’m thinking about it again for tonight! (Whoa! Better remember that this is a treat! But its only 2 net carbs!!!) It is the top of my list for ‘go to’ mug cakes and I’m looking for more! Thank you for such a successful recipe!
Mellissa Sevigny says
Thank you! So happy you both enjoyed it!
Kristine Lynch says
Hello Melissa,
This looks divine, could I use Macadamia Oil in place of butter please .
Cheers
Kris
Mellissa Sevigny says
Theoretically yes, maybe add a pinch of salt for flavor though. Let us know if you try it how it turns out!
Lauren says
Delicious. I used almond meal rather than flour and it was still scrumptious. broke up a small amount of dark chocolate instead of the choc chips.
Mellissa Sevigny says
Thanks for letting us know you were able to make it work with almond meal!
Carlene says
This was very moist and rich. Made it exactly as directed and it turned out perfect. Ate one immediately while still warm and the chips were still melty. Saving the other one for tomorrow. Not sure how well they keep. Definitely will keep this recipe and make again when I have that chocolate sweet craving.
Mellissa Sevigny says
Thanks so much Carlene!
Pat says
Can I use just almond flour?
Debi says
Mine was WONDERFUL!
I used an XL egg, and I mistakenly put in 2 Tbsp of cocoa powder, so added an additional 1/2 Tbsp of sweetener.
Millie says
Can you use coconut sugar instead? If so, measure amount?
Mellissa Sevigny says
You can use the same amount of coconut sugar.
Lana McQuown says
I found this recipe on High Falutin Low Carb’s You Tube Channel. Oh my gosh, this mug cake checks all the boxes. I have tried tons of mug cakes and this one is by far the best. Chocolatey, moist, fluffy, and just delicious. I did add 1/4 t xantham gum as another review suggested to get a more cake like texture, but other than that followed the recipe exactly. Thanks so much for sharing such an amazing recipe.
Ruth says
After reading my comment I realized that I didn’t state that it was still somewhat dry…. Which was the point of the whole post…
Lauren says
I just made these and they’re SO GOOD!! I can’t wait to make them again!
Cindy VR says
I love this! I can’t believe so much goodness is keto and so satisfying. I made this for my non-keto husband and daughter and they loved it too. And the best part is that one serving with whipped cream was completely satisfying for all of us. It didn’t cause the craving for more that frequently accompanies sweets. Question: I don’t like to cook in the microwave. Can this be baked in individual ramekins in the oven and at what temp and for how long?
Mellissa Sevigny says
Theoretically this could be baked in the oven Cindy – I’m guessing about 12 minutes at 375 should do it, but it would depend on what you’re baking it in so keep a close eye on it until you dial it down to what’s going to work best for you. So happy you all enjoyed it!