Home » desserts-for-1 » (90 Second!) Chocolate Mug Cake 🍫💨 gluten free, keto & paleo

(90 Second!) Chocolate Mug Cake 🍫💨 gluten free, keto & paleo

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!

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

(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!

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 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.

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.

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!

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

Paleo & keto mug cake with a spoon and vanilla ice cream

(90 Second!) Chocolate Keto Mug Cake

Course: Dessert
Cuisine: American
Keyword: keto chocolate mug cake, keto mug cake, microwave chocolate mug cake, paleo mug cake
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 (90 second!) chocolate keto mug cake is bound to become your favorite lazy low carb treat!

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Ingredients

For the keto mug cake

Instructions

  1. 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. 

  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 70-90 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!

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... 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!).

Nutrition Facts
(90 Second!) Chocolate Keto Mug Cake
Amount Per Serving (0.5 (large!) mug cake)
Calories 219 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g45%
Cholesterol 112mg37%
Sodium 145mg6%
Potassium 115mg3%
Carbohydrates 7.5g3%
Fiber 4.5g18%
Sugar 0.5g1%
Protein 6g12%
Vitamin A 420IU8%
Calcium 35mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

66 comments

  1. Christina says:

    Hi Paola! First, I have to say that you’ve been a lifesaver for converting to a keto lifestyle. And this cake is clear evidence. I made it in a single size 16 oz. ‘ramekin’ and half-way through the microwaving I sprinkled some Lily’s dark chocolate chips on it. Served it to myself with whipped cream. Yum!!

    However, I thought it could be moister, especially the next day when it was fully room temperature and I ate the other half. I researched how to make cake moister and one professional suggested adding sour cream (to a regular cake). Do you think this would work and perhaps a tablespoon would suffice?

    Also, could this be baked in an oven instead of microwave? I’d like to make a few of these at a time to serve to guests. If baking in an oven, what temperature and how long?

  2. Linda Pilcher says:

    Just tried this morning. I was out of coconut flour so omitted it and it’s still baked up nice and fluffy. I was also out of almond flour, so substituted pumpkin seed flour. Then I didn’t notice it was for 2 servings and ate the whole thing! Very nice and filling!

  3. Nancy Steen says:

    Paola,
    I am new to Keto and loving your recipes. I would like you to understand that stevia is a wonderful choice for those of us who have already trained our taste buds to it. It is my only sweetener of choice as it is all natural, 0 calories, 0 carb, 0 fat. I am diabetic and this is very important to me.
    You may want to suggest that those who haven’t tried stevia use a different sweetener for this, but for those of us acclimated to it, it is very special.

  4. Holly says:

    *The reason I said that about the comments is I’m searching for one I left a few weeks ago and can’t find it 😩 It’s regarding the dairy content of whey protein isolate. Now that you’ve verified a grass fed one works in your recipes (YAY!) I want to spend the money to get it! I just can’t find verifiable information on the web saying anything about what I swear I read here which was that because of how it’s processed the majority of the dairy proteins are removed. Did I read that here somewhere? We can do small amounts of grass fed dairy but not much and there are some recipes on here I’m dying to make that call for it. Thanks in advance

  5. Holly says:

    If anyone reads this and they had a problem with this cake turning out dry-it’s not the recipe it’s you! I say that tongue-in-cheek but seriously, it’s from over cooking it. I made the chocolate cake from this site and it was SO DRY. I knew the problem wasn’t Paola and her recipe as they never let me down. We buy organic almond flour and it’s incredibly expensive but we couldn’t salvage it. Ugh. Sooooo, I made it again and watched it really close towards the end and it was perfectly moist and delish. This mug cake is SO DELICIOUS and even quicker to make. Another hit!

    Paola- this isn’t a huge deal but from way back in the beginning when I’ve made comments here I always click the boxes to receive notifications and follow ups but I never do. I know you probably have bigger fish to fry than that (pun intended 😉) but I wanted to let you know so maybe it can be looked into. Thanks!

  6. Sophia says:

    Oh, Paola, I’m sorry to say that this did not turn out for me at all. It came out extremely heavy and dense and very dry. I used a combination of regular cocoa and dark, but I don’t think that should have mattered as much with the dryness. I also tripled the sweetener because of the dark cocoa and it still was too bitter for my taste.

  7. 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.

  8. Meris says:

    This was INSANELY yumm-O!!! Can I mix all the dry ingredients ahead of time and keep them in ziplocks in the pantry? Would I wait to add in the baking powder? Thoughts?
    Superb recipe. Loved it.

  9. Lisa says:

    I’ve made my fair share of chocolate mug cakes. This is by far the fluffiest. It’s absolutely delicious topped with your coffee ice cream.

  10. Alexa says:

    This recipe was amazing, and I even whipped up a batch of your cream cheese frosting to go with it! I couldn’t believe the “cake” texture, my boyfriend couldn’t even tell it was a Keto adaption. This recipe saved my Keto streak today, lol.

  11. 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.

  12. Hailee says:

    Seriously SO good. Totally exceeded all of my expectations (which are always high for you!). I actually preferred this over the famous chocolate cake. Thank you thank you!

  13. DC says:

    You are my hero! Followed the recipe exactly and came out with perfect chocolate cake. I cannot thank you enough for all of the wonderful recipes you provide, especially these fast ones that satisfy those ‘must-have-awesome-food-NOW’ cravings. Your site is my go-to for keto recipes that I know won’t let me down (or waste expensive ingredients, because you’ve already done all the hard work for us!). Thank you, thank you, thank you for all you do- I seriously wouldn’t survive keto without you!

  14. 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

  15. 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!

  16. 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?

  17. 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!

  18. 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.

  19. Sherry says:

    Do you think the dry ingredients could be mixed and stored in a ziplock in the pantry until the cake mood hits us?

    It looks and sounds delicious but I’m baked out for the day and just put everything away!

  20. 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!)

  21. 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!

  22. 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.

  23. 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.

  24. 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 😉

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