Keto Chocolate Mug Cake
This keto chocolate mug cake takes less than 5 minutes to make and cooks up light and tender. It splits into two little mugs, so you can share it or save one for later. With a tender crumb, you get a soft, warm chocolate cake right through the middle. Tip it onto a plate, grab a spoon, and eat it warm. It’s the chocolate fix I keep coming back to.
Servings: 2
Calories: 221.03kcal
Ingredients
- 1 tablespoon butter
- 1 tablespoon sugar-free chocolate chips plus more for topping
- 1 large egg
- 1 tablespoon heavy cream
- ¼ teaspoon vanilla extract
- ¼ cup super-fine almond flour
- 3 tablespoons allulose
- 1 ½ tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- ⅛ teaspoon instant espresso powder optional
Instructions
- Melt the butter and chocolate chips in the microwave in 30-second bursts, stirring in between. If they aren’t fully melted after the first minute, reduce the bursts to 15 seconds to prevent burning.
- Whisk in the egg, cream, and vanilla until smooth.
- Add the almond flour, allulose, cocoa powder, baking powder, salt, and espresso powder. Stir just until no streaks remain.
- Divide between two 6 oz mugs or ramekins that have been sprayed with cooking spray. Top with chocolate chips if desired.
- Microwave one at a time, 45–55 seconds each. Start at 45 and check — the top should look set but still slightly moist.
- Rest 1–2 minutes before eating.
Nutrition
Calories: 221.03kcal | Carbohydrates: 6.46g | Protein: 7.12g | Fat: 19.36g | Saturated Fat: 6.81g | Polyunsaturated Fat: 0.77g | Monounsaturated Fat: 3.13g | Trans Fat: 0.24g | Cholesterol: 105.36mg | Sodium: 225.38mg | Potassium: 200.15mg | Fiber: 2.9g | Sugar: 0.93g | Vitamin A: 403.98IU | Vitamin C: 0.04mg | Calcium: 96.71mg | Iron: 1.52mg