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.

96 comments

  1. Kathy Cooke says:

    Excellent! Made as written. Took me 10 minutes to make from start to finish. Tastes rich and delicious. Cooked for 90 seconds and served with a Luxardo cherry on top with a little cherry sauce. My daughter was in chocolate heaven.

  2. LadyJ1225 says:

    OH YUMMMMMMMMY!!!! My fiance wanted something to snack on tonight so I made this quick and easy mug cake, topped with some sugar free chocolate chips and a little fresh whipped cream – absolutely AMAZING!!! It has a nice rich deep chocolate flavor and is very fluffy and moist. This will not disappoint anyone looking for a wonderfully easy chocolate cake that has AMAZING flavor. Thank you = )

  3. Annika Srirat Bentsen says:

    Hi Paula
    I looooove your blog and recipes! You are such an inspiration!
    REcently I discovered that I am allergic to almonds….really sad. I love them. But what would you recommend for a substitute?

  4. Paola says:

    I loved that it was so easy and chocolatey. Can I omit the coconut flour and use more almond flour? I dont love the taste of coconut.

  5. april says:

    Reading all the comments, I really want to try this! Why is cacao not recommended? That is all I use for chocolate and I don’t want to buy the other. There is such a difference in different brands of almond flour. I find baking with it does not always turn out as you would expect…maybe the reason some say it is dry, especially if the flour isn’t super fine. Big differences!

    • Elizabeth Logan says:

      Using cup measurements are fraught with failures when cooking…especially with almond meal, using weights is best way for success. Scales, orUS scale, the only way to go.

  6. Toni says:

    This is amazing! Kids think they’re having a “real” chocolate lava cake for breakfast haha! But now they’re making it with me every time and learning about healthy ingredients and amazing flavors and textures they produce. And I prefer it with psyllium husk too 🙂
    We tried a couple of your recipes and they’re all great Paola – thank you!

  7. Mary Hill says:

    I have a problem with any sub sugars except Monk fruit, however, I understand it doesn’t bake well as to not enough volume. Is there anything I can add in any baking recipes that will help make the difference in the outcome?
    Note: I just do the low carb thing

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