Keto Chocolate Mug Cake
This keto chocolate mug cake is the kind of dessert you make when you want something quick, chocolatey, and satisfying without the high carb count. This low-carb dessert comes together in about 5 minutes and uses no fancy ingredients or equipment. It’s perfect for sharing, especially for Valentine’s Day and other special occasions.
Step by Step Video Instructions
Ingredient Notes & Substitutions
- Almond flour: Use finely ground almond flour for the best texture.
- Unsweetened cocoa powder: Stick with unsweetened cocoa to keep it keto. Both natural and Dutch cocoa powder work well.
- Butter or coconut oil: You can use either melted butter or coconut oil in the batter.
- Heavy whipping cream: Adds moisture and richness to both the cake and ganache. Use cream with at least 36% fat.
- Egg: Just one whole egg binds the cake. No need to beat it separately—mix it straight into the batter.
- Vanilla extract: Adds depth and enhances the mug cake’s flavor. Use pure vanilla extract if available.
- Stevia: You can also substitute it with erythritol, monk fruit, or allulose if preferred.
- Dark chocolate (85% or higher): Use a high-quality dark chocolate with minimal sugar or one that’s specifically made with keto-friendly sweeteners.
- Ganache butter and cream: These give the ganache its smooth, glossy finish.
Expert Tips
Microwave in short bursts to control texture – Microwave for 1 minute for a soft, slightly gooey center. For a cakier finish, add 10-second bursts and stop as soon as the top looks just set.
Let it rest before topping – Fresh out of the microwave, the cake is still setting internally. Give it 30–60 seconds before adding your toppings.
Storage and Leftovers
This dessert is best enjoyed fresh and warm, right after it’s made. If needed, you can store it in the fridge for up to 1 day, but the texture will be firmer once chilled.
To reheat, microwave in short bursts (10–15 seconds) until just warmed through.
Nutrition information for the cake (per serving)
- Calories: 395
- Net Carbs: 4g
- Carbs: 11g
- Fat: 36g
- Protein: 12g
- Fiber: 7g
This recipe makes 1 serving. Get this recipe on myfitnesspal.
Nutrition information for the ganache (per serving)
- Calories: 125
- Net Carbs: 2g
- Carbs: 3g
- Fat: 18g
- Protein: 1g
- Fiber: 1g
This recipe makes 1 serving. Get this recipe on myfitnesspal.
More Keto Mug Cakes You May Like:
- Keto Nutella Mug Cake
- Keto Berry Mug Cake
- Keto Coffee Mug Cake
- Keto Pumpkin Spice Mug Cake
- Keto Mug Cake
Keto Chocolate Mug Cake
Ingredients
For the Cake:
- 25 grams almond flour
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon melted butter or coconut oil
- 1 tablespoon heavy whipping cream
- 1 egg
- ¼ teaspoon vanilla extract
- Pinch of salt
- ⅓ tsp Stevia (can adjust to preference)
For the Ganache:
- 10 grams dark chocolate 85% cocoa or higher
- 10 grams butter
- 1 tablespoon heavy whipping cream
- ⅓ tsp Stevia (can adjust to preference)
- Pinch of salt if using unsalted butter
Instructions
Make the Cake Batter:
- In a mixing bowl, combine the almond flour, cocoa powder, and salt.
- Add the melted butter, heavy cream, stevia, vanilla extract, and egg. Whisk until smooth and well combined.
Cook the Cake:
- Pour the batter into a microwave-safe mug or ramekin.
- Microwave for 1 minute for a soft, gooey center. For a firmer, cakier texture, microwave for an additional 10 seconds.
- Set aside while you prepare the ganache.
Make the Ganache:
- In a small bowl, combine the dark chocolate and butter. Microwave for 30 seconds, then stir until melted and smooth.
- Add the heavy cream, stevia, and a pinch of salt (if needed). Mix until fully incorporated.
Assemble and Serve:
- Pour the ganache over the cooked mug cake. Serve warm and enjoy.
…Wow! I just made this cake to kill my sweet tooth craving. I feel like I am cheating on the keto diet. It is so sinfully delicious. Honestly, there is no need to ever go back my old way of eating. Thank you for sharing this recipe. You saved my keto lifestyle!
I just had an emergency and this hit the spot perfectly! Thanks so much.
Can this be baked in an oven? I don’t like microwaving…
Yes absolutely. 170 C for about 10 minutes or till the toothpick comes out clean.
Do you know what that is is Fahrenheit?
It’s 170C/340F if you want to bake this. Also just type 170 C to F in your browser to get an instant conversion in google 🙂
Looks delicious!! Definitely wanna try but can I make it eggless?? Or can I use something else instead of the egg??
Flax seed with water. Google it!
Sahil…is it possible to refer to products/brands from amazon india website instead of the global website thanks!
I will be able to do that soon but right now 55% of my traffic is from the USA and only 10% from India so got to cater to the biggest player. I will soon enough have something that directs people to the appropriate product in their own country.
Same question!
Is it possible to make this as a full size cake? If so, how much do I need to times everything by? And will it last until the following day?
Depends on what size cake tin you use but i think 3 times should suffice, or maybe 4 and yes it will last for a week in the fridge.
You take keto to a whole new dimension!
Can you use coconut flour instead of almond?
What constitutes stevia “to taste” for someone who’s never tasted it before, please?
Basically taste the batter, once it starts tasting ‘sweet’ enough then that’s ‘to taste’
This cake is fantastic! Hit the spoke today!!! I’m gonna save this site!!! Found you of course on YouTube. Fellow metalhead so love that about you dude!!
Thank you so much, really glad to hear that.
Just made this and it was DEEEEEEEicious \m/
\m/ I made this but subbed almond milk cuz I didnt have any hwc. Was wonderful!! I couldn’t do keto if I couldn’t have chocolate once in a while. Horns up! (From a fellow metalhead)
It says 25 grams almond flour what is that in US? My conversion tables say nothing so I can’t convert
If you scroll down to the recipe, at the end of the ingredients there’s a little converter that converts from Imperial to US 🙂
so difficult to convert
Hi Teresa, 25 grams are 1/8 cup what is 2 tablespoons. So use 2 Tbspn of almond flour, and it’s going to be okay.
25 grams of almond flour is 1/8 cup what is 2 tablespoons. Use 2 Tbsp of flour and it will be ok
Can we make it without egg if you finish your protein allowance for the day?
Eating 1 egg over your protein allowance for the day will do NOTHING to you.
I was way over my protein allowance for the day.. but made it and had it anyway! 🙂 it was delicious.. Thank you for the great recipes!!
Hi sahil, can I use hershey’s unsweetened cocoa instead of the dark chocolate for the ganache?
Yes you can use it but remember it won’t taste anywhere as good 😛
You used coconut oil for hair ?… Hope u dont consume on regular days… Not good for health … Receipes r easy and quick
Just tried the recipe and it came out great and OMG so good!! Thank you so very much for this simple and awesome recipe!!!
So it does not require baking powder?
Thanks Sahil!
Nope, it doesn’t. You could add it though and see if it makes any difference.
You are amazing….you rock !!!!!!
Because of your recipes i am going to start keto….Thank you
Hi from Ireland. I love your recipes. Great variety. Would it be possible for you to give the Microwave “watt” settings please especially for your Cup Cakes? If the setting is too high the cup cake will spill over out of the mug and if too low, will not cook the cakes properly.
Also, for “cream” cheese, do you generally use “Cottage” cheese? Your videos look more like cottage chesse that what we call cream cheese which is usually the brand name Philadelphia.
I use Philadelphia cream cheese or a local brand that’s an exact version. We don’t use cottage cheese at all here. We use something called PANEER for savoury dishes which is often called cottage cheese but it’s not it’s a fresh cheese actually. Also my microwave is 1200watts if I am not mistaken. The cake will rise up and then come back down it won’t spill over. Unless your mug/ramekin is too small.
Made a bigger version of this yesterday with coconut flour. Turned out great. Love all your recipes.
Super good, great texture, definitely satisfies your chocolate craving. It was so decadent that I could only eat half this portion. It really is satisfying. It’s really rich in flavor. Plan to remake it with a different topping the bread is so rich and chocolaty that I wanted to cut the richness with something lighter, maybe whipped cream. My kids absolutely loved this.
My cake seemed salty. I only used a pinch of salt.
Did you use salted butter as well? Next time add more sweetener.
Love your stuff. Do you have a website?
This is the website.