(3 Min!) Chocolate Mug Cake 🍫💨 gluten free, keto & paleo

Intensely chocolatey, extra fluffy and ultra moist! This (3 minute!) paleo and keto mug cake is bound to become your favorite lazy low carb treat!

Chocolate keto mug cake with vanilla ice cream
(3 Minute!) Paleo & Keto Mug Cake with Chocolate

(3 Min!) Chocolate Mug Cake

Ultra Speedy (‘N Easy!)

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 somewhat… per keto standards).

Still, it’s nothing less than a beautiful chocolate cake through and through. Add in some chocolate chunks, serve up with vanilla ice cream (or whipped cream!), or how about some salted caramel (!!). Or simply delicious as is.

The Method

Mix, microwave… that’s it! Just be sure to leave ample space for rising (3-4 fingers).

Gluten free & keto mug cake batter
(3 Minute!) Paleo & Keto Mug Cake with Chocolate
Freshly microwaved Keto chocolate mug cake
(3 Minute!) Paleo & Keto Mug Cake with Chocolate

The Sweetener

You’ve got plenty of options for this keto mug cake. Think xylitol and allulose (no aftertaste), Lakanto (barely any aftertaste… if at all?), and Swerve (some slight cooling sensation).

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 here.

Oh, and if just paleo or gluten free (or not restricted by sugars), simply sub 1-to-1 with coconut or regular sugar.

The Flours

You’ll need some super fine almond flourgolden flaxseed meal (or psyllium husk powder), coconut flour and a touch of xanthan gum.

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.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds. And for coconut I always favor Anthony’s here (honestly best taste by a mile!).

The Chocolate

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!

Paleo & keto mug cake with a spoon and vanilla ice cream
(3 Minute!) Paleo & Keto Mug Cake with Chocolate
Chocolate keto mug cake with vanilla ice cream

(3 Min!) Paleo & Keto Mug Cake

Course: Dessert
Cuisine: American
Keyword: gluten free, keto, low carb, paleo
Prep Time: 2 minutes
Cook Time: 1 minute
Total Time: 3 minutes
Servings: 2
Calories: 219 kcal

Intensely chocolatey, extra fluffy and ultra moist! This (3 minute!) paleo and keto mug cake is bound to become your favorite lazy low carb treat!

Print

Ingredients

For the keto mug cake

Instructions

  1. Melt butter in a medium (microwave safe!) bowl. Whisk in cocoa and sweetener to taste (see notes), and mix until well combined. If using erythritol, your batter will likely be very thick. 

  2. 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. 

  3. Place a paper towel into the microwave and set the mug on top (to catch any overflowing batter). Cook on high for 70-80 seconds. Time can vary a lot in microwaves, but to give you an idea I do 75 on 1000 watts. 

Recipe Notes

*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! 

**Same thing with the cocoa, 2 TBSP will give you a darker chocolate version while 1 1/2 TBSP (or even one?!) will give you a lighter one!

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!).

Nutrition Facts
(3 Min!) Paleo & Keto Mug Cake
Amount Per Serving (0.5 (large!) mug cake)
Calories 219 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 112mg 37%
Sodium 145mg 6%
Potassium 115mg 3%
Total Carbohydrates 7.5g 3%
Dietary Fiber 4.5g 18%
Sugars 0.5g
Protein 6g 12%
Vitamin A 8.4%
Calcium 3.5%
Iron 8.9%
* Percent Daily Values are based on a 2000 calorie diet.

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28 comments

  1. Melissa Carroll says:

    I have most standard keto ingredients but lately I’m seeing far more recipes calling for psyllium husks or flax seed meal… I cannot stomach flax seed anything. And I have yet to purchase psyllium husks. I have everything else and then some. Can you substitute ANYTHING else for those two options? TIA.

  2. Kelcey says:

    I do not use a microwave and don’t even have one. This recipe is frustrating since it apparently can’t be made in a conventional oven.

    • Paola van der Hulst says:

      Or you could just make one of the other 5 chocolate cake/muffin recipes on the site that are for oven… rather than complain about the single one you can’t make (because it’s specifically a microwave cake…) my goodness peeps 😂

  3. Kristen says:

    Hi! I think your nutrition facts are for half a mug cake! 2 tbsp of butter has 200 alone so 219 for the whole cake seems off. Thanks!

    • Paola van der Hulst says:

      They are! It says so right above the label, but thanks for the heads up as we’re trying to figure out why the serving size (= 1 muffin equivalent) doesn’t show

  4. JetWan says:

    This was really good and filling. The first mug cake I haven’t thrown away and best chocolate keto cake I’ve had yet.
    Thank you!

  5. Kim says:

    In the details you wrote before the recipe you mention using Dutch Processed Cocoa but in the recipe it says just cocoa powder. Will either work?

  6. Ronalyn Hurley says:

    I made your recipe today and was looking forward to a fluffy, moist cake. Unfortunately, it was a bit dry. I topped it with whipped cream but that didn’t compensate for the dryness of the cake. I’m wondering if adding a bit of cream, or leaving out the coconut flour, would help.

    • Paola Van Der Hulst says:

      Believe it or not Ronalyn, the most likely reason why your cake ended up dry is simply that you cooked it too long (it’s not uncommon at all with chocolate desserts!). I wouldn’t say this if I wasn’t completely confident on the recipe (and of the solid reviews it’s getting already!) xo!

  7. Kris says:

    Please, there are some of us out here who do not own a microwave and it would be wonderful if you could also include directions for baking in conventional oven. Thx.

  8. Taryn says:

    Hi! Sounds delicious! 😋 You mention xanthan gum in the text but it’s not in the ingredients list…unless I’ve missed it?

    • Paola Van Der Hulst says:

      Oh oops! I removed the xantham gum from the recipe itself as it didn’t do much here (thnx for the heads up!)

  9. Tino says:

    Definitely going in our repeat roladex. I made two tonight for my wife and I and realized after we started enjoying them how filling they are. Next time we’ll be good with one for the both of us. Great recipe!

  10. JoAnn Mantych says:

    Hi,
    I will be making this recipe but I have a problem. Most all recipes are for under 3500 feel elevation. I live at 5550 feel. In New Mexico, USA and adjustments need to be made for the proper rising of baked goods. Any suggestions? Thx in advance.
    JoAnn

    • Paola Van Der Hulst says:

      Funny enough but I actually beat you in Mex City as we’re over 7000 ft! 😜 I’m between there and LA so I get to test recipes in both places. The yeast breads require slight adjustments, but muffins are more forgiving xo

      • JoAnn says:

        Thanks for the info. I will be making this yummy looking morsel today. I didn’t realize Mexico City was that high! But then, too many Americans don’t know New Mexico is one of the 50 states in America.😉 and if they do know it exist they think it has ocean property and is at sea level.
        This site has some really great recipes that are easy to make and delicious to boot.

  11. Alex Morton says:

    Oooh! Looks delicious 🙂 I do not have a microwave so can I cook this in the oven? I assume I can just wondering time of cook and temperature of oven. I don’t mind if it takes longer to cook as it looks amazing. Chocolatey goodness. Mmmmm.

  12. Danny says:

    It’s like you read my mind! I was literally searching for a mug cake when your alert popped up!! 🙂 Per usual gnom gnom standards if I could give it 10 stars I would!!!

    I vote for more quick recipes like this 😉

    • Paola Van Der Hulst says:

      Danny you’re too sweet!! So happy you loved it and DEF on the more super quick stuff 😉

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