The BEST EVER Keto Chocolate Mug Cake
Published August 26, 2020 β’ Updated February 2, 2026
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When chocolate cravings hit, this keto chocolate mug cake is ready in under two minutes. Rich, fudgy, and just 3.8g net carbs per serving - it's the fastest way to crush a sweet tooth without derailing your macros.
Explore 681+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1 egg -
2 tablespoons butter, melted
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2 tablespoons almond flour
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1 tablespoon monk fruit
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1 tablespoon 100% dark cocoa or cacao powder
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2 teaspoons coconut flour
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1/2 teaspoon baking powder
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pinch of salt
Step by Step Instructions
Step by Step Instructions
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
Can I use a different sweetener instead of monk fruit?
Yes! Erythritol or stevia both work. Sweetness levels differ between brands, so taste the batter and adjust before cooking.
How can I make this mug cake dairy-free?
Swap the butter for coconut oil or a dairy-free butter substitute. That's it.
What can I use instead of almond flour?
Sunflower seed flour works well here. You can also use a keto-friendly all-purpose flour blend. The texture will be a little different but still good.
How should I store any leftovers?
These are best fresh, but if you have any left, store in an airtight container in the fridge for up to 2 days. Reheat in the microwave for 10-15 seconds.
Is this mug cake suitable for meal prep?
You can pre-mix the dry ingredients and keep them in a sealed bag. When you're ready, dump the mix in a mug, add the wet ingredients, and microwave.
This low-carb chocolate mug cake is rich, fudgy, and absolutely not diet food. The texture is fluffy enough that even serious chocolate lovers won’t believe it’s sugar-free. And since it’s homemade, you know exactly what’s in it.
The whole thing takes about two minutes from bowl to first bite. Top with fresh whipped cream for the full dessert experience.
swapped the monk fruit for allulose, little more fudgy. same carbs tho
Allulose does that, holds more moisture. I go back and forth between the two depending on whether I want fudgy or cakey.
I don't have coconut flour. Can I replace it with something else?
Try adding another tablespoon or two of almond flour to replace the coconut flour.
I really enjoyed the texture and flavor. I put a teaspoon of peanut butter in it and it was yummy!
I wanted something sweet and remembered your mug cake recipe. It was delicious and the serving size was perfect with no leftovers. I added a little sugar free whipped cream for good measure Great recipe and thank you so much for helping to make keto sustainable!!!
I have two children with nut allergies. I cannot have any type of almond flour or nut flours in my house. Can you give me the alternative to using coconut flour instead? Is it for every 1 tsp of almond flour I use two tsp of coconut flour? Thanks so much! Love your channel! Itβs my saving grace and my fave ?
I usually will 1/3 the measurement if I'm swapping coconut flour for almond flour. Try 2-3 teaspoons of coconut flour. I know it doesn't seem like a lot but coconut flour absorbs a lot of liquid so if you add too much the cake will be really dense and dry.