Keto Mug Cake – Low Carb Chocolate Almond Flourless Cake

This keto mug cake is super quick and easy to make in the microwave and is sure to satisfy your sweet tooth.

The mere sound of the words mug cake can invoke drooling. But it you follow a low carb or keto diet, a mug cake is pretty much off limits. Until now. This amazingly delicious chocolate almond keto mug cake is a game changer! You CAN have your cake and eat it too.

You do need a microwave for this recipe, although I bet you could use oven-safe ramekins and bake it at 350 degrees for 15-20 minutes. I haven’t tried it yet but I’ll report back when I do.

Also, you don’t need to make this recipe in a mug, even if you have a microwave. You can use a ramekin either way. I would use at least 6 oz. ramekins to make sure it doesn’t overflow.

Keto Mug Cake

Looks delicious right?

Before we get to the recipe, don’t forget to save this so you can come back to it later.

Chocolate Almond Keto Mug Cake

Course: Dessert

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Servings: 1

Calories: 199kcal

Author: 730 Sage Street

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Have your cake and eat it too with this quick, easy and delicious chocolate almond flourless low carb / keto mug cake recipe.

Ingredients

• 1 egg beaten1 egg beaten
• 1 tbsp unsweetened cocoa powder1 tbsp unsweetened cocoa powder
• 1/4 tsp baking powder1/4 tsp baking powder
• 1/2 tsp vanilla extract1/2 tsp vanilla extract
• 1/2 tsp almond extract1/2 tsp almond extract
• 5 grams Keto friendly chocolate chips (about 1 heaping tsp)5 grams Keto friendly chocolate chips (about 1 heaping tsp)
• 1 tbsp Erythritol1 tbsp Erythritol
• 1 tbsp heavy whipping cream1 tbsp heavy whipping cream
• 1 tsp unsalted butter1 tsp unsalted butter

Instructions

• Place butter into a ramekin or mug and melt the butter in the microwave. Swirl it around to coat the inside of the container. You can also use a cooking spray to grease the inside of the container if you prefer instead of butter.
• In a small bowl, mix together the beaten egg and the heavy whipping cream.
• Add vanilla and almond extracts to the egg mixture.
• In another small bowl, combine the cocoa powder, erythritol and baking powder, stir to combine well.
• Pour the dry ingredients into the greased ramekin or mug.
• Add the wet ingredients on top of the dry ones, and stir well with a spoon or fork until the mixture is smooth.
• Toss in the chocolate chips.
• Microwave for 90 seconds.
• Remove the ramekin or mug from the microwave after a minute, and either serve in the container, or dump out and serve on a plate of your choice.
• Optional: Crush up 1/4 cup of raspberries if desired, and serve on top of the cake. 

Notes

Note: nutrition information does not include optional fresh raspberries.

This recipe comes to around 6 grams of net carbs. It may vary depending upon the specific products you use. It’s also on the high end of what I consider keto but since it’s a dessert, I think you have to assume it will be a bit higher in carbs than a non-dessert.

Calories: 199kcal | Carbohydrates: 8g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 194mg | Sodium: 71mg | Potassium: 269mg | Fiber: 2g | Sugar: 0g | Vitamin A: 585IU | Calcium: 79mg | Iron: 1.8mg

Information shown is an estimate and is for information only. 730 Sage Street is not responsible for the factual accuracy of any nutrition information, calculations or claims.

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