Easy Keto Double Chocolate Mug Cake With Coconut Flour
Do you ever crave a warm, chocolatey dessert but don’t have the time or energy to bake a whole batch of chocolate cake? I know I do. That’s why I came up with this amazing keto chocolate mug cake with coconut flour recipe that is gluten-free, low-carb and sugar-free. This delicious cake is the perfect way to treat yourself without breaking your keto diet. Especially if you are a chocolate lover and have a sweet tooth like me.
This keto chocolate mug cake is fluffy, rich and packed with a chocolate flavor dessert recipe. This keto cake takes only a few minutes to make and uses ingredients you probably have in your kitchen right now.
This keto chocolate chip mug cake with coconut flour is a recipe I come back to again and again… because it always hits the spot when I have a chocolate craving.
Watch how I make this in minutes! It’s like we’re cooking side-by-side in my kitchen!
Ingredients
- coconut flour
- baking powder
- Swerve
- cocoa powder (cacao powder)
- salt
- room temperature egg
- sugar free Vanilla extract
- coconut oil
- keto dark chocolate chips
Grab yourself this special keto mug cake mug specially designed by me for you!
Instructions
Mix the dry ingredients: coconut flour, Swerve, baking powder, cocoa powder and salt in a microwave-safe mug or a mixing bowl.
Stir well to ensure there are no lumps in your mixture.
Next, add in your wet ingredients: egg, vanilla extract, and melted coconut oil.
Stir well again to obtain a smooth, homogeneous mixture.
Add the chocolate chips. Push them into the batter a little bit.
Place your mug in the microwave and cook it on high for about 1 minute 30 seconds. Keep in mind that microwave power levels can vary, so you might need to adjust the time a bit.
Once done, let the cake cool for a few minutes before enjoying this guilt-free, chocolatey, keto-friendly treat. Remember, the cake will be hot, so handle with care.
Tips and Tricks to Make the Best Low Carb Mug Brownie
Here are some helpful tips and tricks to make your delicious low carb keto chocolate cake even better:
- Microwave strength: Cooking times may vary depending on the wattage of your microwave. Keep an eye on your mug cake as it cooks, and stop when it rises and sets, but still moist in the center. You don’t want to overcook it or it will become dry and rubbery.
- Customization: You can try adding chopped nuts, a drizzle of sugar-free caramel, or a dollop of keto ice cream to your mug cake. You can also use different flavors of cocoa powder, sweeteners, or extracts to change up the taste.
- Portion control: This recipe makes one serving, which is perfect for satisfying your dessert craving without any leftovers. If you want to make more servings, you can easily multiply the ingredients and use separate mugs for each one. Just make sure to adjust the cooking time accordingly.
Why You’ll Love This Delicious Keto Mug Brownie
Here are some of the reasons why this keto brownie mug cake recipe is awesome:
- Keto-friendly
- Gluten-free
- Nut Free (nut allergy)
- Quick and easy
- Mindful eating: single-serving dessert
How to Serve and Store Your Keto Brownie in a Mug
This mug cake is a delicious and easy dessert or snack that you can enjoy anytime. Here are some ideas on how to serve and store your keto double chocolate cupcake like cake:
- Serve it hot: This mug cake is best enjoyed warm, as it has the most fudgy and gooey texture. You can top it with some whipped cream or whipped coconut cream for some extra creaminess. You can also drizzle some sugar-free chocolate syrup for some extra decadence. Or, you can serve it with a scoop of low-carb vanilla ice cream for a refreshing contrast. You can also sprinkle some raspberries or coconut flakes for some added color and flavor. And, of course, you can enjoy it with a hot cup of coffee or tea for a cozy and satisfying snack.
- Store it in the fridge: If you have any leftovers from the keto mug cake recipe, you can store them in the fridge for up to 3 days. Just make sure to let them cool down completely before transferring them to an airtight container. To reheat, microwave them for 15-20 seconds until warm. However, keep in mind that the texture and flavor may change a bit when refrigerated and reheated. That’s why it’s better to make only what you plan to eat in one sitting, as this is a single-serving recipe.
- Freeze it for later: You can also freeze your mug cake for up to a month. Just wrap it tightly in plastic wrap and then place it in a freezer bag. To thaw, microwave it for 30-40 seconds until warm. You may need to add some extra toppings to make it more moist and flavorful.
For a chocolate fix with extra protein, try my Single-Serve Cottage Cheese Brownie. It’s just as rich and fudgy, but made with simple, high-protein ingredients!
FAQ
Q: Can I use almond flour instead of coconut flour for this low carb double chocolate chip mug cake?
A: If you prefer an alternative to coconut flour such as almond flour, you can make a substitute. Keep in mind that you cannot replace these two flours 1:1 since coconut flour is a lot more absorbent. Thus, if you decide to use almond flour, you need to increase the quantity to 3 tablespoons for the same texture.
Q: Can I use a different sweetener than Swerve in this keto chocolate mug cake recipe?
A: Yes, you can use a different sweetener than Swerve, as long as it is keto-friendly and has a similar sweetness level. You can use erythritol, monk fruit, stevia, or allulose, for example. However, you may need to adjust the amount depending on the type and brand of sweetener you use. Start with the same amount as Swerve and taste the batter before microwaving. You can add more or less sweetener to suit your preference.
Q: How can I make this mug cake vegan, egg-free version or dairy-free?
A: You can make this mug cake vegan or dairy-free by replacing the egg with a flax egg or a chia egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 10 minutes until it becomes gel-like. To make a chia egg, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 10 minutes until it becomes gel-like. Then, use the flax egg or the chia egg instead of the regular egg in the recipe. You can also use vegan or dairy-free chocolate chips if you want.
Q: Can I make this mug cake in the oven or on the stovetop?
A: Yes, you can make this 1-minute chocolate mug cake in the oven or on the stovetop, but it will take longer and require more equipment. To make it in the oven, preheat the oven to 180°C (350°F) and grease a small oven-safe ramekin or dish. Follow the same steps as the microwave version, but bake the mug cake for 15-20 minutes or until a toothpick inserted in the center comes out clean. To make it on the stovetop, heat a small non-stick skillet over low-medium heat and grease it lightly. Follow the same steps as the microwave version, but cook the mug cake for 10-15 minutes or until the edges are set and the center is slightly gooey. Cover the skillet with a lid to trap the steam and help the mug cake rise.
More Single Serving Cakes To Check
- 10 Keto Mug Cake Recipes You’ll Love
- Keto Oreo Mug Cake With Coconut Flour
- Keto Brownie Mug Cake for chocolate cravings
- 3 Ingredient Flourless Keto Peanut Butter Mug Cake
Keto Chocolate Mug Cake With Coconut Flour
Equipment
- 1 Spatula
Ingredients
- 1 tbsp coconut flour
- 1/4 teaspoon (¼ teaspoon) baking powder
- 1 tbsp Swerve (granulated)
- 1 tbsp cocoa powder – unsweetened
- 1 pinch Himalayan salt
- 1 medium egg
- 1/2 teaspoon (½ teaspoon) Vanilla extract – sugar free
- 1 tbsp coconut oil
- 1 tbsp Lily’s Dark Chocolate Chips
Watch the Video Instructions
Instructions
- Mix the dry ingredients: 1 tbsp coconut flour, 1 tbsp Swerve, 1⁄4 tsp baking powder, 1 tbsp cocoa powder and a pinch of Himalayan salt in a microwave-safe mug.
- Stir well to ensure there are no lumps in your mixture.
- Next, add in your wet ingredients: 1 medium egg, 1⁄2 tsp of vanilla extract, and 1 tbsp of melted coconut oil.
- Stir well again to obtain a smooth, homogeneous mixture.
- Add the chocolate chips. Push them into the batter a little bit.
- Place your mug in the microwave and cook it on high for about 1 minute 30 seconds. Keep in mind that microwave power levels can vary, so you might need to adjust the time a bit.
Notes
- You can use any sweetener.
- For more information about the ingredients in this recipe, see the detailed instructions above the recipe.
- You can cook the mug cake in a preheated oven to 440F/220C for 12-15 minutes.
- To store any leftover Keto Chocolate Mug Cake, let it cool down completely first. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. To reheat, microwave it for 15-20 seconds until warm.
- Top with a dollop of whipped cream or whipped coconut cream for extra indulgence.
- Drizzle with sugar-free chocolate syrup for a decadent treat.
- Serve with a scoop of low-carb vanilla ice cream for a refreshing dessert.
- Enjoy alongside a hot cup of coffee or tea for a cozy snack.
Delicious treat for a little snack with my afternoon tea! Tripled the recipe, used coconut sugar as sweetener and put in 2 ramekins in the toaster oven at 350 degrees for 13 minutes. If I had some Cocowhip ( whipped cream made with coconut milk purchased frozen from the grocery store-yum!) it would certainly be a lovely compliment. Will make again and may even experiment with some thawed wild blueberries or raspberries in the mix. Thanks!
Stephanie, I absolutely loved reading this! Thank you for sharing your twist! Coconut sugar isn’t keto, but it works beautifully if you’re just cutting back on refined sugar. And those ramekins in the toaster? Brilliant!
Cocowhip sounds like the dreamiest topping, and I love the idea of mixing in some wild berries. I’m actually going to try adding blueberries next time I make it.
Thanks again for taking the time to leave this lovely note!
Rally