Keto Chocolate Mug Cake

5 from 5 votes

Dig into this mug cake in just 15 minutes. Shake some powdered sugar substitute on top or pair it with our keto salted caramel sauce or with real whipped cream.

Course Dessert

Cuisine American

Diet Diabetic, Gluten Free

Keyword chocolate, dessert, mug cake

Prep Time 5

Cook Time 2

Total Time 7

Calories 265kcal

Author Tara Wright

Ingredients

4 teaspoons cocoa powder 14 g
2 Tablespoons boiling water 60 ml
2 Tablespoons sugar substitute We prefer Lakanto's granulated sugar substitute or Bocha Sweet for the cake and either of these powdered for the topping!
4 Teaspoons coconut flour 18 g
1 teaspoon acacia fiber powder or a pinch of xanthan gum
¼ teaspoon baking soda
1 Tablespoon olive oil
1 egg large
¼ teaspoon vanilla extract
Pinch salt

Instructions

Measure boiling water into a mug.
Mix in sugar substitute and cocoa powder until sugar substitute is dissolved.
In a small bowl, stir together coconut flour, acacia fiber powder, baking soda, and salt.
In the mug, stir in olive oil, vanilla, and egg.
Then stir in coconut flour mixture. Stir for 60 seconds.
Let mixture rest for 2-5 minutes. This is a great time to put away the ingredients.
Place the mug in microwave and cook on high until cake is done in the middle about 2 minutes and 15 seconds in a 900 watt microwave. If the cake is too dry, you overcooked it.
Allow to set for 5-10 minutes to cool before enjoying.
Top with powdered sugar substitute or homemade whipped cream.

Notes

* *Nutrition facts provided as estimates only. We use erythritol for the sweetener for consistency purposes when calculating nutrition facts with the exception of stevia which is calculated as such.

The nutrition facts for our Keto Chocolate Mug Cake were calculated using Cronometer. All of our recipes are available in Cronometer if you are a Gold member and friend request me at tara@wholebodyliving.com through Cronometer. Click here to save 10% off of Cronometer Gold or try it out with a free account.

Nutrition