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Sweet Tooth

The BEST 5-Minute Keto Chocolate Mug Cake

5-Minute Keto Chocolate Mug Cake

yield: 2 SERVINGS

prep time: 3 MINUTES

cook time: 2 MINUTES

total time: 5 MINUTES

Ingredients

  • 1/4 cup blanched almond flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons erythritol, granular (I like Lakanto, Golden)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 2 tablespoons avocado oil (or your oil of choice)
  • 1 tablespoon heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • homemade whipped cream, optional for topping
  • fresh berries, optional for topping

Directions

1

In a bowl, mix all the ingredients together until thoroughly combined. Pour the prepared batter in a microwave safe (ungreased), oversized mug, small baking dish, bowl or ramekin. I use a 16 oz ramekin which works perfectly or you can divide the batter into two individual mugs/dishes (8 oz or larger). Please keep in mind that your batter will over double in size as it cooks.
(If desired you can mix the ingredients directly into your baking mug/dish.)

2

Microwave on high for 2 minutes. (Or 60 seconds if you divided the batter and are cooking one serving at a time.)

*Microwave cooking times may vary depending on your specific model, adjust accordingly as needed.

3

Allow to cool a bit before topping with homemade whipped cream and berries. Enjoy!

Nutritional Information

Yield: 2 servings, Serving Size: 1/2 of cake
Amount Per Serving: Calories: 282, Total Carbohydrates: 19g, Fiber: 4g, Sugar Alcohols: 12g, Net Carbohydrates: 3g, Total Fat: 27g, Protein: 7g

Brought to you by Hip2Keto.
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12 Comments
Love Love Love I'd Have Seconds! Meh... Not Feeling It Needs A Do-Over
5.0 / 6 ratings
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A forkful of moist chocolate cake

This fast and easy chocolate cake is absurdly delicious!

Honestly, I’d given up hope that I could create a microwavable keto cake that’s truly lovable. No joke, I spent an entire day last year experimenting with a zillion different combinations of ingredients. Unfortunately, the day ended in bitter defeat along with short-term disdain for cocoa powder and almond flour.

Then recently, on a whim, I whipped up a quickie cake for my hubby’s birthday…

A ramekin with chocolate cake batter awaiting the microwave

He’s not much for sweets, so it was basically a last-minute effort to make something pretty enough to shove a candle into so that he could make a birthday wish. I pulled a few staples from the fridge, hit up the pantry, and threw together a cake with ZERO expectations that anyone would actually eat it.

I popped that baby in the micro for a couple of minutes, topped it with some whipped cream, and added a few berries for color. To my sheer amazement, once the candle was blown out and the singing ended, my family DEVOURED the cake. And not only did they eat it, they genuinely liked it!

Consequently, I believe in small miracles… in the form of chocolate cake.

A dish with freshly baked chocolate cake topped with whipped cream and berries


Print

5-Minute Keto Chocolate Mug Cake

yield: 2 SERVINGS

prep time: 3 MINUTES

cook time: 2 MINUTES

total time: 5 MINUTES

This easy low-carb microwave cake is moist, fluffy and delicious!

Ingredients

  • 1/4 cup blanched almond flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons erythritol, granular (I like Lakanto, Golden)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon sea salt
  • 2 tablespoons avocado oil (or your oil of choice)
  • 1 tablespoon heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • homemade whipped cream, optional for topping
  • fresh berries, optional for topping

Directions

1

In a bowl, mix all the ingredients together until thoroughly combined. Pour the prepared batter in a microwave safe (ungreased), oversized mug, small baking dish, bowl or ramekin. I use a 16 oz ramekin which works perfectly or you can divide the batter into two individual mugs/dishes (8 oz or larger). Please keep in mind that your batter will over double in size as it cooks.
(If desired you can mix the ingredients directly into your baking mug/dish.)

2

Microwave on high for 2 minutes. (Or 60 seconds if you divided the batter and are cooking one serving at a time.)

*Microwave cooking times may vary depending on your specific model, adjust accordingly as needed.

3

Allow to cool a bit before topping with homemade whipped cream and berries. Enjoy!

Additional Notes

Directions for a single serving:
Use half of all ingredients listed. For ease, you may replace the large egg with just an egg yolk. Adjust cooking time to approximately 60 seconds.

Nutritional Information

Yield: 2 servings, Serving Size: 1/2 of cake
Amount Per Serving: Calories: 282, Total Carbohydrates: 19g, Fiber: 4g, Sugar Alcohols: 12g, Net Carbohydrates: 3g, Total Fat: 27g, Protein: 7g

Brought to you by Hip2Keto.

a fork beside a plate with chocolate cake, whipped cream, and berries
Hip Tips:
  1. You can easily convert the recipe to one single serving by simply halving the ingredients. Because attempting to halve an egg is a real pain, I suggest using a one egg yolk if you’re baking a single serving size. It still tastes wonderful and eliminates the struggle of trying to split a whole egg.
  2.  Check out these adorable ramekins by Sweese… They are perfect for single servings. I absolutely love all the shades of blue and green. Sweese makes some of my favorite kitchenware and their prices are fantastic!

Recipe creator, Marley (marley@hip2keto.com), loves to experiment with new and exciting keto-friendly meals.

Nothing goes better with chocolate cake than Vanilla Ice Cream!

Join The Discussion

Comments 12

  1. Nichole

    Do u think this could be made with coconut flour? That’s what I have on hand right now. Just used last of almond flour

    • Marley (Sister Sidekick)

      Hi! That’s a tricky question as almond flour & coconut flour are quite different. Coconut flour is way more absorbent so you can’t just swap one for the other. You can try replacing the 1/4 cup almond flour with 1 to 1 1/2 tablespoons coconut flour and you should probably add an extra egg (or maybe just an extra yoke) or a couple extra tablespoons of heavy cream to help with moisture. No guarantees but it’s worth a try. Let me know how it turns out if you decide to walk on the wild side! 😆✨

  2. Nichole

    Thank you!

    • Marley (Sister Sidekick)

      You bet! Good luck!!

  3. Wendy

    Just a quick question…how do you calculate the net carbs from the total carbs???

    • Marley (Sister Sidekick)

      Hi there! They way we determine net carbs is as follows: total carbs – fiber – sugar alcohols (erythritol) = net carbs. 👍

      • Wendy

        Thank you for your prompt reply…

        • Marley (Sister Sidekick)

          No problem!

  4. Kristen Brand

    That was good and super easy to make. I ate it plain. I’m sure it would be ever better with toppings.

    • Marley (Sister Sidekick)

      Hey Kristen!! Thanks for letting me know. 🤗 Yes, it’s seriously yummy with homemade whipped cream!! 😋

  5. Susan

    Sounds yummy! Can’t wait to try this simple recipe out!

    • Marley (Sister Sidekick)

      Awesome, Susan! Enjoy!! 🧁🍰🎂

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