This Low Carb, Sugar-Free Chocolate Cake is amazing! Made in a minute or in your oven if you prefer! It's sugar free, low carb, dairy free and gluten free doesn't get much better than this folks!
Do you ever have a time when only chocolate cake will do? Rather than make an entire cake you can simply make one serving, because sometimes that's all we have time for anyway right?
This 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!
I'm a chocolate lover all the way! I love simple recipes that curb that craving. Besides this beauty, my favorite chocolate recipes are: Chocolate Peanut Butter Easter Eggs, Chocolate Ganache Filled Cupcakes, Chocolate Fudge Protein Bars, and this easy Homemade Magic Shell!
This chocolate cake made in a single serving is just enough to curb that chocolate craving and with super simple ingredients you probably have on hand you can make it whenever you want. You can also enjoy it often as it's high in fiber and protein, sugar free and low in carbs!
You can certainly just eat it right in the dish 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 the dish no need for that.
Microwaves 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, although I haven't tried it I would guess 350 degrees for 10-15minutes until it rises and a toothpick in center comes out clean.
I'm really in love with how moist and truly chocolaty this came out. I adapted from some of my mug muffin recipes 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!
You might like some of my other Mug Cakes, like this Cannoli Mug Cake or Peanut Butter Mug Cake or this Red Velvet Mug Cake for 2!
Brenda's Notes:
- Nutrition info does not include chocolate syrup or whipped cream.
- You can use any sweetener of choice, you know mine is 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 ¼ teaspoon if it's the pure extract or 1 packet if that's all you have.
- A full dropper of stevia yields about ⅛ of a teaspoon, sometimes I can get ¼ teaspoon but never more than that. So if you don't have a dropper in your liquid stevia, measure out ¼ teaspoon, depending on your brand that may not be sweet enough for you. You may need ½-1 teaspoon if you like really sweet cakes.
- As far as the chocolate syrup, you could just add a little liquid stevia then taste it and adjust.
- UPDATE: I've swapped the ground flaxseed with the same amount of almond flour and it came out just as good.
1 Minute Sugar-Free Chocolate Mug Cake
Ingredients
Chocolate Cake
- 1 egg
- 2 tablespoons almond milk unsweetened
- ½ teaspoon liquid chocolate stevia or sweetener of choice
- 1 tablespoon ground flaxseed or almond meal
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- dash salt
Optional Chocolate syrup
- 1 tablespoon unsweetened cocoa powder
- ½ tablespoon coconut oil melted
- 1 tablespoon water
- ¼-1/2 teaspoon liquid chocolate stevia
- Top with whipped cream or dairy free whipped cream!
Instructions
- Whisk chocolate cake ingredients together and pour into a ramekin or mug.
- Microwave for 1 minute (may need 20 seconds extra depending on your microwave.) Or Bake at 350 degrees for 10 minutes or until a toothpick in center comes out clean.
- Mix chocolate syrup ingredients in small bowl and pour over cake or on some Dairy Free Whipped Cream!
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
Made this with almond flour; added a little unsweetened coconut. Topped it with sugar free cream cheese frosting instead of the chocolate sauce. Delicious! Thanks for sharing this recipe!
I found the syrup to be like bitter chocolate water. Kept looking at the recipe and could not figure out why.Second time I changed things for my taste. I used half the cocoa and more stevia and the cake was great ! I put Hersheys SF syrup on top with SF cool whip.
I tried making this and loved it!! It's so nice to be able to have a yummy treat and not feel guilty about it afterwards. The only thing that I did differently was add a little nut butter to the chocolate sauce as I love nut butters with my chocolate 🙂 Thanks for the recipe!
I made this with heavy whipping cream instead of unsweetened almond milk (it was all I had on hand), almond flour, and regular stevia (I didn't have chocolate flavored). I loved the ease and convenience of making this. The texture was good, but I will definitely invest in chocolate stevia to get more of a chocolate taste! I also didn't make the chocolate syrup, so maybe next time I will! Will definitely make it again!
I just wanted to let you know that I made this and it was super delicious! Having just gone low carb all of this is new for me - Swerve, almond flour, etc. but sites like yours are helping me realize that I can still enjoy making things and that I don't have to feel completely deprived so thank you!
Congratulations, this Choc Mug Cake is a delight, thank you. Just what I have been looking for. Cant get Chocolate Stevia drops so used my granulated sweetener which is a mix of Stevia and Erythritol. Love the light moist texture using Golden Flax Seed powder, this recipe is a winner, love it 🙂
Thanks!