Description
A quick, moist, and fudgy low-carb chocolate mug cake made with just five ingredients. Ready in under two minutes, this keto-friendly dessert is perfect for late-night cravings without the guilt.
Ingredients
Scale
- 1/4 cup (25g) finely ground blanched almond flour
- 2 tablespoons (10g) unsweetened cocoa powder
- 2 tablespoons (20g) granular keto sweetener (e.g., erythritol/monk fruit blend)
- 2 tablespoons (30ml) unsweetened almond milk
- 2 tablespoons (28g) unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- Pinch of sea salt (optional)
- 1 tablespoon keto chocolate chips (optional)
Instructions
- In a small mixing bowl, whisk together the almond flour, cocoa powder, sweetener, and a pinch of baking powder (if using) until no clumps remain.
- Add the almond milk, melted butter, egg, and vanilla extract to the dry ingredients. Stir vigorously with a fork until the batter is smooth, glossy, and thick.
- Transfer the batter into a 12-ounce microwave-safe mug, pressing it evenly into the bottom and up the sides.
- Microwave on high for 60 seconds. Check the center; if it is still liquidy, microwave for another 15-30 seconds. Do not overcook.
- Let the cake cool in the mug for 2 minutes to firm up. Sprinkle with sea salt or chocolate chips if desired, and serve warm.
Notes
Microwave power varies; start with 60 seconds and check to avoid dryness. The cake continues to cook from residual heat after removal. For a dairy-free version, substitute butter with coconut oil. Ensure almond flour is finely ground for a smooth texture.
- Prep Time: 1 minute
- Cook Time: 1 minute
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: 350
- Sugar: 2
- Sodium: 150
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 8
- Fiber: 4
- Protein: 12
Keywords: keto, low carb, mug cake, chocolate, quick dessert, gluten-free, dairy-free option, 1-minute recipe