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Cooked mug cake in white dish with sliced strawberry on top.
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Keto Chocolate Mug Cake

This delicious keto chocolate mug cake is the perfect size for one. This individual keto mug cake is made with coconut flour, cocoa, and Swerve sweetener.  Ready in one minute.  Contains only 5 grams net carbs. 
Course Dessert
Cuisine American
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings 1
Calories 418kcal
Author Anne Clark

Equipment

  • large mug or ramekin
  • measuring spoons

Ingredients

  • 1-½ tablespoons coconut flour
  • ½ teaspoon baking powder
  • 1-¾ teaspoons unsweetened cocoa powder
  • 2 tablespoons unsalted butter, melted
  • 1-½ tablespoons granular Monk fruit sweetener such as Lakanto Classic Monk Fruit Sweetener (or use your favorite)
  • 1 egg
  • 2 tablespoons heavy cream
  • ¼ teaspoon pure vanilla extract
  • ¼ teaspoon salt

Instructions

  • Add the coconut flour, baking powder, and cocoa powder to a small bowl and stir to combine.
  • In a separate bowl, add melted butter. Add sweetener and stir until completely dissolved. Taste the sweetness level and add more sweetener, if desired.  Add the remaining ingredients to the butter mixture and use a whisk to combine.
  • Add wet ingredients to the dry ingredients and stir until completely blended. Pour the mixture into a mug, large coffee cup, or small microwave-safe container. I recommend a 12-oz container to allow for the batter to rise without spilling over while cooking.
  • Cook on high for 45 seconds then check for doneness. If not yet done, cook for another 10 seconds. If still not yet done, cook for another 5-10 seconds. Cook times will vary depending on your microwave wattage. Overcooking the batter will cause the cake to be very dry and tough.
  • Remove the container from microwave (be careful, it'll be hot!) and serve immediately with a fresh sliced strawberry, if desired.

Notes

Additions and Substitutions

Here are some easy additions and substitutions for Chocolate Keto Mug Cake! Just remember to re-analyze the carb counts when making any changes.
  • add a few chopped nuts to the batter
  • sprinkle sugar-free chocolate chips on top
  • add a dollop of whipped cream or whipped coconut cream
  • add a dollop of natural peanut butter on top
  • sprinkle cinnamon, cocoa powder, or powdered keto sweetener on top

Helpful Tips

Instead of using the microwave, you can bake in an oven-safe mug or ramekin for 15-20 minutes at 350F.
Leftover heavy whipping cream can be poured into an ice cube tray and frozen for later use.
Actual cooking time will vary depending on the individual unit. Check for doneness after 45 seconds. Do not overcook or the cake may become too dry.

Nutrition

Serving: 1serving | Calories: 418kcal | Carbohydrates: 9g | Protein: 8g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 258mg | Sodium: 890mg | Potassium: 125mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1378IU | Vitamin C: 0.2mg | Calcium: 171mg | Iron: 2mg