How to Make a Rich Keto Chocolate Mug Cake in 5 Minutes

The Keto Chocolate Mug Cake is a modern twist on a classic dessert, designed to fit the low-carb, high-fat keto lifestyle.

Mug cakes themselves became popular in the early 2010s when home cooks sought out quick and easy ways to enjoy single-serving desserts without the fuss of baking an entire cake. The concept exploded with the rise of microwave cooking, making it possible to whip up a cake in a matter of minutes.

The keto version of the chocolate mug cake uses ingredients that align with the ketogenic diet, such as almond flour, cocoa powder, and keto-friendly sweeteners like erythritol or stevia. This dessert satisfies chocolate cravings while keeping carbs in check, which is essential for those following a keto regimen.

Interestingly, almond flour, one of the key ingredients, has a rich history as an alternative to grain flours. It has long been used in baking across the Mediterranean and Middle Eastern regions. Its keto-friendly properties make it perfect for low-carb desserts like this.

A fun anecdote about mug cakes is that they became a viral sensation during the rise of social media food trends, with everyone sharing their quick, customizable recipes. For keto followers, this chocolate mug cake is a lifesaver when the sweet tooth hits but the diet must stay on track. Plus, the convenience of making it in just 5 minutes makes it even more irresistible!

How to Make a Rich Keto Chocolate Mug Cake in 5 Minutes

This Keto Chocolate Mug Cake is a single-serving dessert that is rich, moist, and ready in just minutes. It’s made with almond flour, cocoa powder, and a keto-friendly sweetener, perfect for satisfying your chocolate cravings without the carbs.

Author: Liam Steele Courses: Dessert Recipe Keys: Keto

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Prep Time 2 mins Cook Time 1 min Rest Time 1 min Total Time 4 mins Difficulty: Beginner Estimated Cost: $ 2 Calories: 250 Best Season: All year around

Ingredients

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• 3 tbsp almond flour

• 1 tbsp unsweetened cocoa powder

• 1 ½ tbsp powdered erythritol or monk fruit sweetener

• ¼ tsp baking powder

• 1 large egg

• 1 tbsp unsalted butter, melted

• ½ tsp vanilla extract

• 1 tbsp heavy cream

Instructions

Mix Dry Ingredients:

1. In a microwave-safe mug, add almond flour, cocoa powder, powdered erythritol, and baking powder. Stir to combine.

Add Wet Ingredients:

1. Add the egg, melted butter, vanilla extract, and heavy cream to the mug. Stir until all ingredients are well combined and a smooth batter forms.

Cook the Mug Cake:

1. Microwave on high for 60-75 seconds, or until the cake is set but still soft. Cooking times may vary depending on the microwave wattage, so start with 60 seconds and add extra time if needed.

Rest and Serve:

1. Let the mug cake rest for 1 minute to cool slightly. Serve warm, optionally topped with whipped cream or sugar-free chocolate chips.

Note

Microwave Time: The cooking time will depend on your microwave's wattage. If you overcook it, the cake can become dry, so start with 60 seconds and add more time in small increments if needed.

Substitutions: You can use coconut flour instead of almond flour, but reduce the amount to 1 tbsp, as coconut flour is more absorbent.

Add-Ins: Add a few sugar-free chocolate chips to the batter for an extra chocolatey experience, or top with keto whipped cream.

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