Dessert

Keto Chocolate Mug Cake (1 Minute!) – A Quick & Decadent Low-Carb Dessert Recipe

Byreem everly November 7, 2025November 7, 2025

Introduction

This Keto Chocolate Mug Cake delivers rich, fudgy chocolate flavor in just 60 seconds. Perfect for satisfying sweet cravings quickly, it fits effortlessly into a low-carb lifestyle with only 3g net carbs per serving.

A white ceramic ramekin holds a rich, dark chocolate cake with a moist and slightly porous texture, rising just above the rim. On top, a swirl of fluffy white whipped cream contrasts with the cake, and a smooth drizzle of glossy chocolate sauce flows down over the cream and cake, mixed with scattered dark chocolate chips. The ramekin sits on a white ceramic plate, on a white marbled textured surface, with a white cup of beige coffee blurred softly in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp almond flour (super fine grind, blanched preferred)
2 tbsp unsweetened cocoa powder (Dutch-processed ideal)
2 tbsp erythritol or another sugar-free sweetener
¼ tsp baking powder (fresh for best rise)
Pinch of salt
2 tbsp unsweetened almond milk or keto-friendly milk alternative
1 tbsp melted butter (cooled slightly)
½ tsp vanilla extract
1 large egg yolk

Instructions

Step 1: Select a microwave-safe mug (12-16 oz capacity) and, if desired, lightly grease it with butter or coconut oil for easier cake removal.
Step 2: In the mug, whisk together almond flour, cocoa powder, sweetener, baking powder, and salt until smooth and lump-free.
Step 3: In a small bowl or directly in the mug, whisk almond milk, melted butter, vanilla extract, and egg yolk until well combined.
Step 4: Add wet ingredients to dry ingredients and whisk vigorously until a smooth, thick but pourable batter forms.
Step 5: Optionally fold in mix-ins like sugar-free chocolate chips or instant coffee granules, then smooth the batter’s surface by tapping the mug gently on the counter.
Step 6: Microwave on high power for 60 to 90 seconds. Start with 60 seconds and check doneness; the cake should be risen with a set but slightly moist center.
Step 7: Let the cake cool for 30-60 seconds before adding toppings and enjoying immediately.

Tips & Variations

Use room temperature egg yolk for smoother batter and better texture.
Try adding ¼ tsp cinnamon or ¼ tsp instant coffee for extra depth of flavor.
Swirl in 1 tsp almond butter or softened cream cheese for a richer cake.
Top with sugar-free whipped cream, fresh berries, or sugar-free chocolate syrup for added indulgence.
Use coconut milk and unsweetened coconut flakes for a tropical twist.

Storage

This mug cake is best enjoyed fresh within 10 minutes of cooking to enjoy its optimal texture. If needed, store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in the microwave for 10-15 seconds. Note that texture may be slightly firmer after refrigeration.

How to Serve

A small white cup filled with a dark brown chocolate cake that looks soft and moist, topped with three bright red raspberries and a light dusting of powdered sugar, placed on a white marbled surface with blurred red raspberries in the background, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use coconut flour instead of almond flour?

Coconut flour absorbs more liquid, so use 1 tablespoon coconut flour and increase almond milk to 3 tablespoons. The texture will differ but remain delicious.

Why is my mug cake rubbery or tough?

This usually means it was overcooked. Start microwaving for 60 seconds and add time in 10-second increments if needed. Also, ensure the egg yolk is at room temperature for better mixing.