It’s one of the best solutions I have found for when I crave something sweet and chocolatey, and I love the built-in portion control! I’ve been working on this recipe for six months now. I wanted it to be just right. A deep chocolate flavor, a tender crumb, and - just as important - I wanted it to be easy!
Ingredients
You’ll only need a few simple ingredients to make this keto chocolate mug cake. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Plus, it’s ready in just five minutes (including mixing the ingredients). I think it’s one of my favorite keto desserts! Almond butter: I use natural almond butter. The only ingredient is almonds, and you need to mix it and then refrigerate it to prevent oil separation. You can also use creamy peanut butter. Egg: I use large eggs in most of my recipes, this one included. Sweetener: I use stevia. You can use 2 tablespoons of a granulated sweetener instead. Salt: Just a little bit to enhance the chocolate flavor. If your nut butter contains salt, you should omit the salt. Unsweetened cocoa powder: It’s best to use a Dutch-processed cocoa powder. It’s milder and less acidic than natural cocoa powder. Baking powder: Make sure it’s fresh. And if needed, also make sure it’s gluten-free.
Instructions
Making this keto chocolate mug cake is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Whisk the ingredients together in a 12-oz mug, in the order listed. I usually start with the liquid ingredients, then add the dry ones. The baking powder is added last, to make sure it doesn’t lose its potency. Microwave the cake until it’s puffy and cooked through but still moist. The top should still be very gooey, but not completely liquid. As you know, microwave ovens vary, so it’s difficult to say with certainty how long you should microwave the cake. But in my microwave oven, on 100% power, it takes 40 seconds.
Expert tip
One of the best things about this cake is that you can make it the night before, cover and refrigerate it, then quickly nuke it in the morning.
Frequently asked questions
Variations
As mentioned above, you can experiment with different kinds of nut butter, as long as they are creamy and unsalted.You can use 2 tablespoons of granulated sweetener instead of stevia.Try adding 2 tablespoons of dark chocolate chips for an extra indulgent cake!
Serving suggestions
This cake is excellent just as it is, and that’s how I usually enjoy it. It’s so moist and chocolaty! Truly a wonderful treat. But if you’d like to add something, here are a few ideas:
Top it with keto whipped cream or with keto chocolate whipped cream.Dust it with a powdered sweetener.After the initial 30 seconds in the microwave, scatter a few chocolate chips on top and then microwave for the additional 10 seconds.Top it with a keto cream cheese frosting or with the peanut butter frosting I use in these keto chocolate cupcakes.
Storing leftovers
The entire idea behind a mug cake is a single serving and no leftovers. But if you happen to have leftovers, you can keep them in the fridge, in an airtight container, for up to 4 days. Reheat them in the microwave on 50% power.
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Recipe card
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