Description
A quick, moist, and rich single-serving chocolate mug cake that is low-carb, gluten-free, and ready in under 3 minutes. Perfect for satisfying sweet cravings without derailing a keto diet.
Ingredients
Scale
- 3 tablespoons (25g) almond flour
- 2 tablespoons (20g) granulated erythritol
- 2 tablespoons (30g) unsalted butter, melted
- 1 large egg (or 1 egg yolk)
- 2 tablespoons (30ml) unsweetened almond milk
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 tablespoon (15g) sugar-free chocolate chips
- ¼ teaspoon baking powder
- ¼ teaspoon pure vanilla extract
- a tiny pinch of salt
Instructions
- Add almond flour, erythritol, cocoa powder, baking powder, and salt to a 12-ounce microwave-safe mug. Stir dry ingredients together until uniform.
- Melt the butter in the microwave for 10-15 seconds. Pour melted butter into the mug along with the egg, almond milk, and vanilla extract.
- Mix vigorously with a fork or whisk until the batter is smooth, thick, and glossy with no visible lumps of flour.
- Stir in the sugar-free chocolate chips, reserving a few to place on top if desired.
- Microwave on high for 1 minute. Check the cake; if the center is still wet, microwave for another 15-30 seconds. Do not overcook.
- Let the cake rest in the mug for 2 minutes to set and firm up before eating.
Notes
Use a 12-ounce mug to prevent overflow. Almond flour must be fine and blanched, not almond meal. Ensure baking powder is fresh for proper rising. Let the cake rest for 2 minutes to avoid a gooey texture. Microwave power varies; start with 1 minute and adjust as needed.
- Prep Time: 1 minute
- Cook Time: 1-2 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 280
- Sugar: 2
- Sodium: 50
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 8
- Fiber: 4
- Protein: 10
Keywords: keto, low carb, mug cake, chocolate, gluten-free, quick dessert, single serving, sugar-free, almond flour, erythritol