Date night requires chocolate. Bonus if there’s a molten middle. This recipe is a great low-carb substitute for your usual chocolate-cake-loving-self.
You’ll need 2 mugs that are oven-safe and/or microwave-safe as well as the ingredients listed below:
- Baking Soda
- Almond Milk
- Coconut Flour
- Eggs
- Swerve Confectioners
- Cocoa Powder
The cooking time is extremely important if you want a lava-like middle.
The line is a fine between having a sorry excuse for under-cooked mush and just… cake. That translates to you low-key standing-by like a timing hawk.
If you’re looking for a chocolate-y but more “snack-y” recipe, check out our Keto Brownies Recipe
How To Make Keto Chocolate Mug Cakes
Making mug cakes is super easy – mix your dry ingredients together, add your wet ingredients, bake and serve!
The most difficult task assigned to you today will be to choose whether you prefer an oven-baked mug cake or if you want to cook it in the microwave! We tested both and here are the results:
KETO MUG CAKE: MICROWAVE VS. OVEN
So…
What’s the difference between oven cooking and microwave cooking?
MICROWAVE:
The microwaved cake flipped into a plate extremely easily without oil or assistance. It was surprisingly … cakey! The microwave cooking makes this mug cake into a literal mini-cake. Same texture, minus the icing.
Pros: it’s literal chocolate cake + can be flipped onto a plate to serve.
Cons: no molten middle and must be baked one at a time.
OVEN:
The oven-baked cake is like your classic mug cake – cooked on the outsides, a little bit molten in the middle. It’s fudgier, really. For us, we were not able to flip the oven-baked mug cakes into a plate cleanly, especially if you want a molten middle. Eat it right from the mug.
Pros: Can make multiple mug cakes in the oven at the same time (just adjust baking time accordingly it needed)
Cons: Cannot be flipped onto a plate and has longer cooking time that necessitates a watchful eye.
How to choose? If you want straight-up cake, make it in the microwave. If you are willing to wait 20 minutes instead of 5 for a more fudgy cake, and/or are serving this for company and not just for yourself, make it in the oven!
PRO TIP :
With keto chocolate or keto baking recipes in general, using keto sweeteners does change the flavor a bit (vs conventional baking). To explore your own keto-sweet-tooth with this recipe and with using Swerve, we recommend adding the eggs at the end so you can pinky test the sweetness of your cake. Once you’re satisfied, mix in the eggs and continue following the steps in the recipe card.
Instructions for both methods are found below in the recipe card!
Keto Chocolate Mug Cakes
Please note that these mug cakes are not enormously high in fat and are meant as a snack - not as a healthy part of your diet to meet your fat macros. They're keto because they are low in carbs.
Ingredients
Dry Ingredients
- 1/4 cup cocoa powder
- 1/3 cup Swerve Confectioners powdered sugar (1/2 cup if you want it to be very sweet)
- 2 tbsp coconut flour
- 1 pinch salt
- 1/2 tsp baking powder
- 2 tbsp psyllium husk
Wet Ingredients
- 2 eggs
- 1/2 cup almond milk (we used unsweetened original)
Instructions
The Oven Way
Preheat oven to 350F.
In a medium bowl, mix wet and dry ingredients together.
Prepare 2 mugs (you can choose to cook one at a time anyway and refrigerate the batter for another day in the mug) by equally separating the batter into the mugs. No need to butter/oil the mug.
Bake for 13 minutes or until outsides look set but middle is still jiggly.
Please note baking times and oven temperatures may vary and to keep a close watch on your mug cake as it cooks.
The Microwave Way
In a medium bowl, mix wet and dry ingredients together. Prepare 2 mugs (you can choose to cook one at a time anyway and refrigerate the batter for another day in the mug) by equally separating the batter into the mugs. Still no need to butter/oil the mug.
Bake INDIVIDUALLY for 1 minute and 45 seconds on high heat in the microwave (regular setting).
Recipe Notes
MACROS | Fat : 22g | Net Carbs: 9g | Protein: 11g
I’m Idriss. I’m a full-time student and foodie. My wife Lea and I live in Montreal and we love to make and share simple and mostly healthy recipes that fit within a reasonable budget. All foodies are welcome!
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