Intensely chocolatey, extra fluffy and ultra moist! This (90 second!) paleo and keto mug cake is bound to become your favorite lazy low carb treat!
(90 Second!) Chocolate Mug Cake
Ultra Speedy, Easy (‘N Chocolatey!)
This keto chocolate mug cake is dedicated to the lazy baker in all of us! But keep in mind that lazy in no way means ‘less discerning’, as this little guy right here might even rival our famous chocolate cake.
That’s right! It seems that microwaving keto batters makes them extra (extra!) fluffy. So your mug cake should nearly double in size (albeit collapse a tad… you know, per keto standards).
Still, it’s nothing less than a beautifully moist chocolate cake through and through. Add in some chocolate chunks, serve up with vanilla ice cream (or whipped cream!), or how about a salted caramel drizzle?(!!). Or, simply delicious as is!
Mix, microwave… that’s it! Just be sure to leave ample space for rising (3-4 fingers).
Fun fact: it might also be my taste buds here, but I’ve noticed that stevia-based sweeteners (such as Pyure) don’t work so great when chocolate is involved as the aftertaste is accentuated. So I cannot recommend enough that you don’t use stevia-based sweeteners with chocolate!
Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.
Just keep in mind that for best texture and rise, you’ll always want to regrind your flaxseed meal in a dry blender or bullet.
You’ll want to use a Dutch-processed alkaline cocoa here. As there’s baking powder involved, using cacao won’t give the same results (at all!).
In terms of brands, my favorite will forever be Valrhona, known to be one of (if not the) best cocoas in the world. But as long as it reads ‘cocoa’ you’ll be fine!
(90 Second!) Chocolate Keto Mug Cake
Intensely chocolatey, extra fluffy and ultra moist! This (90 second!) chocolate keto mug cake is bound to become your favorite lazy low carb treat!
For the keto mug cake
- 2 tablespoons unsalted grass-fed butter coconut oil or ghee
- 1 1/2 tablespoons cocoa powder
- 2-3 tablespoons xylitol erythritol or allulose (I use 2 TBSP)*
- 1 egg
- 2 tablespoons almond flour
- 1 tablespoon golden flaxseed meal or psyllium husk, finely ground
- 2 teaspoons coconut flour
- 1/2 teaspoon baking powder
- pinch kosher salt
Melt butter in a medium (microwave safe!) bowl. Whisk in cocoa and sweetener to taste, and mix until well combined. If using erythritol, your batter will likely be very thick.
Whisk in the egg and mix until smooth (if using xylitol and allulose) or until thoroughly combined (with granular erythritol, which doesn't dissolve as readily). Mix in the rest of the ingredients and spoon the (very thick!) batter into a mug.
Place a paper towel into the microwave and set the mug on top (to catch any overflowing batter). Cook on high for 70-90 seconds (time can vary a lot in microwaves, but to give you an idea I do 80 on 1000 watts!). Allow to cool for a couple minutes and enjoy!
*Please see section on sweeteners for deets and possible substitutions. If using allulose (which is 70% less sweet) stick to the upper suggested range. And keep in mind that keto sweet buds vary drastically, so feel free to play around with the sweetness that suits you... but 2 TBSP works great for me!
Please note that a batch yields a (very large!) mug cake (think the equivalent of two muffins!). So feel free to portion out (think half post dinner and the rest for lunch!).