1 Minute Sugar-Free Chocolate Mug Cake {Low Carb, Keto, Dairy Free & Gluten Free}
This Low Carb, Sugar-Free Chocolate Mug Cake is amazing! Made in just 1 minute in your microwave, but oven directions are provided! This Keto Chocolate Mug Cake is sugar free, low carb, dairy free, gluten free and just 3 net carbs!
Best Keto Chocolate Cake
Do you ever have a time when you just need a little chocolate fix? Rather than make a whole cake you can simply make one serving so you can have perfect portion control, because sometimes even keto desserts are hard to resist, am I right?
This chocolate keto mug cake recipe has been one of my most popular recipes since I first posted it back in May of 2014. I felt it deserved a front row seat this month and I added an easy video below for you!
For chocolate lovers everywhere this chocolate mug cake recipe will curb that sweet tooth craving.
Besides this beauty, I’ve got a bunch more mug cake recipes you might enjoy, like my Carrot Mug Cake, Cannoli Mug Cake and my Tiramisu Mug Cake, or maybe lemon mug cake is more your speed.
Easy Keto Chocolate Mug Cake
The best part about this sugar-free mug cake made in a single serving is that it is just enough to enjoy a sweet treat without feeling tempted to eat more, since there isn’t any!
With just a handful of ingredients you probably have on hand, you can make it whenever you want. You can also enjoy it whether on a keto diet or you follow a low-carb lifestyle, as it’s high in fiber and protein, sugar free and low in carbs!
You can certainly just eat it right in the microwave-safe mug you make it in, but for picture purposes I popped mine out after it cooled slightly. I did spray my dish with nonstick cooking spray before pouring in the batter just in case, but if you are eating it right in a large mug no need for that.
Microwave or Oven Mug Cake
If you want a successful recipe with rich chocolate flavor, the best thing you can do is not overcook your mug cake.
Microwave cook time will vary so you may need another 20-30 seconds to make sure it cooked through, just check with a toothpick, if it comes out clean you’re good to go.
You could also make this in an oven if you prefer, see directions below.
I’m really in love with this moist cake and hope the next time you have a chocolate craving you try my recipe.
I adapted from some of my tasty mug cakes and kept out the coconut flour I used in those recipes to make this more dense and unlike a muffin texture. I’m super happy with the results and I hope you’ll try it and come back and share how you liked it, I love reading comments like that!
How to Make Keto Chocolate Mug Cake
Simple Ingredients
Egg, unsweetened almond milk or you can also use heavy cream, low-carb sweetener, ground flaxseed or almond flour, unsweetened cocoa powder, baking powder, salt.
Optional toppings like sugar-free chocolate chips and sugar-free whipped cream.
Microwave Directions
Spray your large mug or ramekin with cooking spray. Whisk the dry ingredients together. Mix in the wet ingredients. Microwave for 45 seconds, up to 1 minute. Check center of cake with toothpick. If it comes out clean, it’s done.
Oven Directions
Preheat your oven to 350 degrees F. Follow directions to prepare cake.
Place in preheated oven for 10 minutes. Check center with a toothpick. If it comes out clean, it’s done. If not bake an additional 5 minutes then check again.
More delicious mug cake recipes, like this Peanut Butter Mug Cake or this Red Velvet Mug Cake for 2!
Sugar-Free Keto Toppings
As you can see from the pictures, I enjoyed the whole cake topped with sugar free whipped cream, some melted sugar-free chocolate chips. It’s the perfect size and I was truly satisfied!
Swapping Low-Carb Sweeteners
You can use your favorite sweetener of choice, you know I’m a huge fan of liquid stevia, but anything you like will work. If you don’t have chocolate stevia, you can use vanilla or plain or even powdered. I would use only 1/4 teaspoon if it’s the pure extract or 1 packet if that’s all you have.
A full dropper of stevia yields about 1/8 of a teaspoon, sometimes I can get 1/4 teaspoon but never more than that. So if you don’t have a dropper in your liquid stevia, measure out 1/4 teaspoon, depending on your brand that may not be sweet enough for you. You may need 1/2-1 teaspoon if you like really sweet cakes.
You can use my sweetener guide and conversion chart to determine how much sweetener to use to replace the stevia I used in my orginial recipe.
UPDATE: I’ve swapped the ground flaxseed with the same amount of almond flour and it came out just as good.
Best Recipes with Chocolate
- Chocolate Peanut Butter Easter Eggs, Chocolate Ganache Filled Cupcakes, Chocolate Fudge Protein Bars, and this easy Homemade Magic Shell!
1 Minute Sugar Free Chocolate Mug Cake
1 Minute Sugar-Free Chocolate Mug Cake
Ingredients
Chocolate Cake
- 1 egg
- 2 tablespoons unsweetened almond milk
- 1/2 teaspoon liquid chocolate stevia or sweetener of choice
- 1 tablespoon ground flaxseed
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- dash salt
Optional Toppings
- 1 tablespoon sugar free chocolate chips melted
- 1 teaaspoon avocado oil
- Top with sugar free whipped cream!
Instructions
- Whisk the egg, almond milk and liquid stevia until combined. Whisk in the remaining dry ingredients. Pour batter into a greased ramekin or mug.
Microwave Directions
- Microwave for 45 seconds to 1 minute (may need 20 seconds extra depending on your microwave.) Check center with a toothpick, if comes out clean, it's done.
- Melt Lily's chocolate chips with oil and pour over cake.
Oven Directions
- Preheat oven to 350 degrees F. Bake for 10-15 minutes or until a toothpick in center comes out clean.
Notes
- Nutrition info does not include chocolate syrup or whipped cream.
- This recipe was first published in May 2014.
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Thanks so much. I had to tweak it too. No flour, no flaxseed. I used some very dry shredded coconut flakes! Added a little coconut oil. It was absolutely delicious!
I don’t want to hurt your feelings, but this was awful. SO bitter it is inedible. What a disappointment.
Bitterness often comes from the cocoa powder used and that this just wasn’t sweet enough for you. Next time you make something like this, add all ingredients except the eggs so you can taste the batter and determine if you need it sweeter before you bake it.
other then the bitterness of the cocoa powder it was ok. moist. i added more sweetner, a little peanut butter and whip cream. i didnt have chocolate chips.
I made this cake today for my husband’s birthday and he loved it!
Was delicious and so easy to make!
This was gross, maybe I did something wrong but personally if I wasn’t taking a bite of the chocolate chip part it was gross.
So maybe it was that it wasn’t quite sweet enough for your taste buds. Cocoa powder, depending on the brand, can be bitter as well. Best bet with any type of dessert is to taste batter before adding egg so you can see if it’s sweet enough for you, before you bake it.
I tweaked the recipe a little bit by adding 2 teaspoons of vanilla skinny syrup, in place of the sweetener which calmed down the bitterness of the Cocoa and then I mixed, sugar-free caramel and sugar free condensed milk together and poured it over the cake making it a poke cake and it was sooooo delicious!
Thanks for sharing!
Very good!
Thanks!
Love it me and hubby enjoy it
I made this last night with almond flour as I didn’t have any flaxseed. It was so good and so indulgent! This will be my go to from now on when we crave a dessert!
Thank you so much!
Rancid flaxseed has a bitter or sour taste. Flaxseed goes rancid quickly, and should only be ground (use a blade coffee grinder) when you are ready to use it. Freshly ground flaxseed never tastes sour.
Can you use ground up almonds instead of flaxseed? Flaxseed gives me a terrible stomachache!
I substituted 2 TB of almond flour in place of flaxseed. I just can’t take the sour taste I get after eating it. The almond flour worked great for me.
Sour taste could be if the milk used was bad or the unsweetened cocoa powder used can also be a problem, or that you simply needed more sweetener.
What a great, smart recipe! Instead of liquid stevia, I used a squirt log sugar free coffee flavoring. It’s fantastic!
Hello.. mine was a bit sour.. you think it was from the dark flax seeds I used? They were a bit older so maybe fresh ones would be better? Thanks for your thoughts. This is delicious. I topped it with raspberries and carob syrup!!
Delicious. This recipe is not sweet, but it is delicious. I am diabetic and this was so good. My husband and I put a small scoop of Carb Smart ice cream on top and it was perfect. I will be making it again. Thanks!
I think I’ve made this receipt almost every night since I found it. Delicious! So super easy to make and the best part, it’s cooked in 1 minute. It’s my new craving. Soooo good!
I made this recipe using the pumpkin spice cake recipe. I just left out the pumpkin puree and the pumpkin pie spice and added the 2 tablespoons of unsweetened cocoa powder instead. It turned out much better for me with the texture and sweetness. The recipe just didn’t turn out good for me as it is written – the texture was wrong, and it was bitter.
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very bitter
I too made this recipe and found it to be very bitter. I covered it with lots of powdered sugar somI could eat it. I used sweet leaf chocolate drops and ghirardelli cocoa powder. I usually love your recipes Brenda, but this one is not a winner for me. At least it was only the size of a ramekin and not a whole cake. However, I do thank you for all your efforts.
Hubby and I have been doing Keto for a while and usually are able to avoid our cravings. Tonight however, we HAD to have chocolate! I found this recipe online and we followed it to the letter, using only top of the line ingredients. Unfortunately, this was horrible and we ended up throwing it away. Way too bitter. It reminded me of when I was a kid and begged my Mother to let me try a square of the bakers chocolate. Not pleasant at all and left a bad enough after taste that we had to brush our teeth.
Sorry you found it bitter. Often that’s the result of the cocoa powder used and not using enough sweetener for your taste buds. Or the stevia used.
Maybe we will try to tweek the recipe and make it again. By the way, it didn’t occure to me how rude my comment may have come across until rereading it just now. I’m sorry if that was the case. Please excuse my cranky lack of chocolate attitude. 🙂
Am eating this now made by following the recipe except for using four packets of Sweet n’ Low instead of the liquid stevia. It came out quite well, and there is only a bit of sweetener aftertaste. I”m glad to have found this substitute for the cake I have been craving lately!
ohhh
my little billy boy loved this yummy treat
and so did my daughter rashandala
they said it was SCRUMPTIOUS