Keto Chocolate Mug Cake (Low Carb Dessert in 5 Minutes)

Craving chocolate but short on time? This Keto Chocolate Mug Cake delivers a warm, fudgy single-serve dessert in about 5 minutes, keeping carbs low and flavor high. It’s perfect for beginners and busy home cooks looking for a reliable sweet treat without sugar.

If you’re new to keto baking, check out simple tools and must-haves in our Starter Essentials collection to get started quickly. This mug cake uses pantry-friendly keto staples and a microwave for fuss-free results.

Quick Summary: Active time: ~5 minutes; Total time: ~5–7 minutes. Servings: 1 mug cake. Difficulty: Easy. (A few small kitchen gadgets from Kitchen Essentials can speed things up.)

Why you’ll love this

• Ready in minutes — minimal prep and cleanup.
• Single-serve — great for portion control and instant gratification.
• Keto-friendly and sugar-free, perfect as a quick low-carb dessert or snack; ideal alongside other keto snacks for a dessert-style spread.
• Customizable: make it dairy-free, add a scoop of low-carb protein, or fold in sugar-free chocolate chips.

Ingredients

Use common low-carb baking items — if you need specialized flours or sweeteners, check our Keto Baking picks for pantry-friendly options.

• 3 tbsp almond flour (about 30 g)
• 1 tbsp unsweetened cocoa powder
• 1 tbsp powdered erythritol or preferred keto sweetener (or to taste)
• 1/4 tsp baking powder
• 1 large egg
• 1 tbsp melted butter or ghee (use coconut oil for dairy-free)
• 1/2 tsp vanilla extract
• Pinch of salt
• Optional: 1 tbsp sugar-free chocolate chips or chopped unsweetened chocolate

Equipment

• Microwave-safe mug or small ramekin
• Measuring spoons and a small spoon or fork
• Optional: small whisk or mini silicone spatula
• For more compact, countertop tools and microwave-safe options, browse Keto Cooking Appliances.

Step-by-step instructions

1. In your mug, combine almond flour, cocoa powder, erythritol, and baking powder; stir to break up any clumps.
2. Add the egg, melted butter (or coconut oil), vanilla, and salt. Mix thoroughly until you have a smooth batter. Scrape sides to combine fully.
3. If using, fold in sugar-free chocolate chips (reserve a few to sprinkle on top).
4. Microwave on high for 45–60 seconds. Microwaves vary — start with 45 seconds and add 5–10 seconds if the center is still very wet. The cake should be set but slightly moist for best texture.
5. Let cool 1–2 minutes (it will continue to set). Top with a teaspoon of heavy cream or a dollop of sugar-free whipped cream if desired.
6. Serve warm straight from the mug. Enjoy immediately.

Tips for best results

• Measure almond flour by spooning it into the tablespoon (don’t pack) to avoid a dry, dense cake.
• Microwave power differs — use the shortest time needed to avoid dry rubbery texture. For a slightly fudgier center, reduce time by 5–10 seconds.
• For consistent portioning and to make several ahead, see time-saving ideas in our Meal Prep picks; they’re handy for prepping mix blends or keeping ingredients organized.
• Swap melted butter for coconut oil if you want a dairy-free mug cake; warming the mug slightly before mixing helps incorporate coconut oil if it re-solidifies.

Substitutions and swaps

• Dairy-free: replace butter with 1 tbsp melted coconut oil and use a dairy-free topping (coconut whipped cream).
• Nut-free: substitute almond flour with 2 tbsp sunflower seed flour (may slightly change color and flavor).
• Egg-free (binding): use 2 tbsp of a neutral keto egg replacer or a flax “egg” (1 tbsp ground flax + 3 tbsp water) — texture will be slightly denser.
• Sweeteners: erythritol, monk fruit blends, or stevia-erythritol mixes work well; powdered forms blend more smoothly in mug cakes.
• Boost protein: add 1 tbsp unflavored collagen or low-carb protein powder; you may need an extra teaspoon of liquid to adjust consistency.

Serving ideas

• Top with a spoonful of sugar-free whipped cream and a few chopped sugar-free chocolate chips.
• Serve alongside a hot keto coffee or creamer-based beverage — see our Coffee & Beverage selections for creamer options that pair beautifully.
• Make it a dessert plate with sliced strawberries (in moderation) or a few raspberries for a tart contrast.

Storage and meal prep

This mug cake is best eaten fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. For longer organization of mixes and dry ingredients, check Keto Storage & Organization options.

• Reheating: microwave 10–15 seconds to warm; avoid overheating.
• Make-ahead dry mix: combine dry ingredients (almond flour, cocoa, sweetener, baking powder) in a sealed jar for up to 2 weeks; add wet ingredients when ready to cook.

Estimated nutrition per serving (approximate):

• Calories: ~360 kcal
• Protein: ~8 g
• Fat: ~31 g
• Total carbs: ~9 g
• Fiber: ~5 g
• Net carbs: ~4 g

Nutrition is an estimate and will vary with brands and specific ingredient choices.

FAQ

• Can I bake this in the oven? Yes — pour batter into a small ramekin and bake at 350°F (175°C) for 10–12 minutes until set.
• My cake is gummy — what went wrong? Likely overmixed or overcooked. Measure almond flour accurately and shorten cook time slightly.
• Can I double the recipe? You can double for two mugs, but cook each mug separately for best results.
• Is this safe for diabetics? This recipe uses sugar-free sweeteners and low net carbs; consult a healthcare professional for personalized advice.
• What sweetener works best? Powdered erythritol or a monk fruit/erythritol blend gives the smoothest texture and minimal aftertaste.

Short, satisfying, and adaptable — this Keto Chocolate Mug Cake is a go-to low-carb dessert when you need chocolate now. Try the mix-and-match substitutions, store a dry mix for quick prep, and enjoy a warm single-serve treat any night of the week.