Keto Mug Cake
A quick and easy single-serving chocolate mug cake that's perfectly keto-friendly. Ready in just 5 minutes with a rich, fudgy texture and only 4g net carbs.
Ingredients
- 1 tbsp Melted Butter unsalted or salted works fine
- 1 large Egg room temperature preferred
- 1/4 cup Almond Flour finely ground, blanched
- 1 tbsp Erythritol can substitute with monk fruit
- 1 tbsp Cocoa Powder unsweetened, Dutch-processed ideal
- 1/2 tsp Baking Powder ensures fluffy texture
- 1 tbsp Lily's Chocolate Chips sugar-free, stevia-sweetened
Instructions
- Select a microwave-safe mug that holds at least 12 ounces to give the cake room to rise without overflowing.
- Melt the butter in the mug for about 15 seconds. Let it cool slightly so it doesn't cook the egg.
- Crack the egg directly into the mug with the melted butter. Whisk everything together using a fork until completely smooth with no streaks of egg white remaining.
- Add the almond flour, erythritol, cocoa powder, and baking powder to the mug. Stir thoroughly until you have a smooth, lump-free batter. The batter should be thick but pourable, similar to brownie batter. Scrape down the sides to incorporate all the dry ingredients.
- Fold in most of the Lily's chocolate chips, reserving a few for the top. Press the remaining chips gently into the surface of the batter.
- Microwave on high power for 90 seconds to 2 minutes. Cooking time varies depending on your microwave's wattage. The cake is done when the center is just set but still slightly glossy.
- Let the mug cake cool for 2-3 minutes before eating. This allows it to set properly and the texture improves as it cools to a comfortable eating temperature.
Notes
Don't Overcook: Microwaves vary significantly in power. Start with 90 seconds and add time in 10-second intervals if needed. The center should look slightly underdone when you stop cooking.
Measuring Almond Flour: Spoon the flour into your measuring cup and level it off. Packing it down will result in a dense, heavy cake.
Flavor Variations: Add a pinch of espresso powder to intensify chocolate flavor, mix in a teaspoon of peanut butter, or add a drop of vanilla extract.
Storage: Best eaten fresh and warm. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in microwave for 15-20 seconds.
Nutrition per serving: Fat: 24g | Protein: 10g | Net Carbs: 4g | Fiber: 4gRetryClaude can make mistakes. Please double-check responses.
Measuring Almond Flour: Spoon the flour into your measuring cup and level it off. Packing it down will result in a dense, heavy cake.
Flavor Variations: Add a pinch of espresso powder to intensify chocolate flavor, mix in a teaspoon of peanut butter, or add a drop of vanilla extract.
Storage: Best eaten fresh and warm. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in microwave for 15-20 seconds.
Nutrition per serving: Fat: 24g | Protein: 10g | Net Carbs: 4g | Fiber: 4gRetryClaude can make mistakes. Please double-check responses.
