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
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.
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.
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 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.
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
- 1 egg
- 2 tablespoons unsweetened almond milk
- ½ teaspoon liquid chocolate stevia or sweetener of choice
- 1 tablespoon ground flaxseed
- 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- dash salt
- 1 tablespoon sugar free chocolate chips melted
- 1 teaaspoon avocado oil
- Top with sugar free whipped cream!
- 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 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.
- Preheat oven to 350 degrees F. Bake for 10-15 minutes or until a toothpick in center comes out clean.
- Nutrition info does not include chocolate syrup or whipped cream.
- This recipe was first published in May 2014.
Just made this it was soo easy my son and i loved it but the only thing i would change is all the stivia after eating it its left such a bitter after taste... but so impressed with making it this is my first ever mug cake ..
Can I use canola oil if I don't have coconut oil? How do I make the chocolate poder dissolve to make the syrup ?
It will mix fine with the other ingredients. Any oil will work.
if I don't have ground flaxseed or almond meal, can use all purpose flour?
The first time I made this, using freshly ground flax and freshly purchased Hershey's cocoa, it was too bitter. Unsweetened cocoa is naturally bitter, so now I make this by reducing the cocoa by 1 tablespoon and increasing the ground flaxseed by 1 tablespoon. Not as chocolatey, but still good and not bitter. A perfect Sunday afternoon snack. Thanks for the recipe!
The 1st time I made this w 1 packet of stevia and it wasn't quite sweet enough for me so the 2nd time I used 2 packets and it was delish! The texture is so moist and cake like. I put a scoop of low carb vanilla ice cream on top and skipped the syrup both times. It is such a treat and plenty big of a serving to be satisfying. I feel like this treat is too good to be true!
What could I use in place of the chocolate stevia?
Any sweetener of choice really, start with just a few tablespoons then taste and adjust.
I love this cake! It is so easy and the chocolate taste is so decadent. I use SF Chocolate Syrup and whipped cream and it's delicious. I find that I can whip this up very quickly when I need a chocolate fix. Thanks!
Really want to try this out as I'm a chocolate fiend and this may save me when I'm having a wobble for actual chocolate. I live in the UK so would have to buy liquid chocolate stevia online, or do you think I could substitute with chocolate Sweet Freedom?
Thanks for sharing your amazing recipes : )
I've never tried Sweet Freedom, so you'd have to experiment with it and let me know how much you use. I buy most of my flavors of stevia online through iherb.com and my discount code is YAJ035.
Many thanks for your reply and tip/discount code. I'll give it a go asap with the sweet freedom and let you know : )
I made this tonight for dinner. (Actually made 1 for my husband and 1 for myself as I didn't want to share. We both ended up eating all of our own!) We really liked it. It has a good texture and taste. I followed the recipe except for using 2 1/2 Tbsp of erythritol, xylitol and stevia extract mixture in place of the chocolate stevia. I did have to cook it a bit longer than the directions. I also made a ganache of melted sugar free chocolate chips, cream and a bit of coconut oil. I allowed the cream to get very warm in the microwave and then let it sit for a bit while the chocolate melted. I will definitely make this again as it was very quick, easy and delicious. Thanks!
I adopted the low carb lifestyle a little over a year ago. It is the only way I have been able to keep my weight where I want it to be. I have searched all over the internet for dessert recipes. Most of the ones I have made have been with coconut flour or almond meal/flour. I DO NOT like the texture and flavor of the almond meal/flour. It's all I can taste in the recipe. Then I found this 1 Minute Miracle Chocolate Mug Cake!!! The taste was perfect. The texture was perfect. I was soooooooooo happy!!!!! I read a previous comment that said she liked the way flaxseed was used in your cake type recipes. I must say I agree! As for the bitter taste, I have learned over the past year that our tastebuds are used to the super sweet flavor of real sugar. Stevia is not as sweet and recipes made with stevia or artificial sweeteners are not going to taste like "the real thing." Your tastebuds have to adapt to the differences in flavor. It just takes time.
I am so glad I found your website! I am now a groupie!!
Thank you for sharing!
Brenda! What a great idea. Chocolate cake is my guilty pleasure. ?
I'm going to try it in the morning. Do you grind flaxseed before?
Thank you! x
Yes I use a small coffee grinder I keep just for that.
Thank you for your reply. I've been doing the same with millet. I've never tried flaxseed. Can't wait to try. ?
I just made this and it is awesome!!! I added a few sugar free chocolate chips to the cake mix and it is better than most flour, sugar filled cakes. Thank you so much for all the work you do and share!
really liked it & will be making this again - thanks Brenda (I usually just taste a teenie bit of the batter & then I know if I need more or less sweetener prior to baking/microwaving/eating)
1 Minute Sugar-Free Chocolate Mug Cake!! I'm addicted. I found this recipe and have made it everyday for the past 4 days! It's perfect but I did make some very slight changes (just because I have to play with every recipe!) I added a little vanilla, a pinch of himalayan salt and I halved the stevia as I'm not too keen on the after-taste of stevia. Because I'm dairy free I poured coconut cream over....devine <3
I must share a funny story......Yesterday the cake didn't rise which surprised me as it was perfect the previous times I'd made it. Today when I reached for the baking powder I realised that I had used Cream of Tartar, the packaging is the same ( different label though!) Obviously, I didn't check the label when I took it from the pantry. Must say it still tasted great, just a little tough. 🙂
Thank you Brenda for a fantastic website and for your generosity in sharing your wonderful recipes.
FUNNY!!! Happy You love this cake!
OH MY WORD!! I just made this Cake!! It is the best one I have EVER tried... and I have tried several!! Thank a million t over!! My absolute new favorite go to dessert!!
Thanks so much!
What could I substitute for the egg? I know flax meal can be a substitute but I tried it and I don't think the consistency was right. Think we may have an egg sensitivity so giving it a rest for now and trying to find treats to get me through! (dairy free, gluten free, cane sugar free, corn free, and egg free.... phew)
This is delicious! I am so glad I found it! However, I don't see where you get 8g of fiber. Ground flaxseeds only have 3g per Tbls. Can you tell me where your recipe is getting the extra fiber? Thanks so much!
Thanks! The nutrition info is calculated using myfooddiary.com and includes the chocolate syrup as well. There's fiber in other ingredients besides just the flaxseed. I feel confident that the nutrition info is accurate using that website which I pay a monthly fee for each month.
oh, yes! the unsweetened cocoa powder! thank you! I have eaten two nights in a row now.. 😉
I must admit, I was very skeptical when I first saw this. I am one of those people who gags at sugar free drinks and other store-bought sugar free items. I was going to make this for a teacher of mine who is on a sugar-free diet, and I wanted to find him something actually appetizing for a gift. I tried making sugar free chocolate bars with stevia powder, and that failed miserably. It was really, REALLY, disgusting. I had to chug water after trying it, it was truly that bad. So you could see why I was skeptical about sugar-free desserts in general. And so I tried this, very cautiously. And it turned out well. And I was greatly surprised. It still has a very slight stevia aftertaste, but it's hardly noticeable. All in all, this is a really great sugar free dessert, and I am very happy that I tried it!
Thanks so much for sharing Sara!
This. Is. Amazing! I can not have stevia, so used swerve powder and splenda. Also used cashew milk in place of almond milk. For the topping, I made a cream cheese (sf) icing (equal parts softned cream cheese and butter, pinch of salt, dash of vanilla extract and choice of sweetener. I used powdered swerve and splenda. If your cake has turned out bitter, the key is to taste the batter before you cook it. You can add sweetener if needed. This was fantastic. Thank you!
Thanks for sharing!
Add on to my comment: I used KAL liquid stevia - 1/2 tsp (no bitterness) and NOW organic cocoa powder.
Oh, YUM! Rich dark chocolate flavor. I used almond flour and half-and-half instead of ground flax seed and almond milk, which I didn't have on hand. I added dark chocolate chips on top instead of chocolate syrup, then topped it with whipped cream after the chips melted. Next time I'm trying some peanut butter on top.
Wow, that looks disgusting. And so incredibly unhealthy. There's not one thing in there you should actually eat except MAYBE the flaxseed. What a joke your website is. LOL
If u don't like it the remedy is simple "LEAVE" no one is interested in your tasteless comments!!
not sure where i went wrong, but this was inedible. followed the recipe to a T but like eating a flavorless sponge. bummed.
Thank you, thank you, thank you! I have been experimenting with cake making for a year now and trying to get a rich, moist cake without flour and using only stevia ( I use only Sweetleaf) and this was SO Delicious I almost cried! I read SO many recipes that say they are delicious and when I make them I can't believe how bad they are. I am in heaven! Keep um coming for we paleo peeps!
Loved this recipe! ended up using maple syrup along with a smaller dose of stevia, ground chia instead of ground flax, and added some dark chocolate chips while leaving off the syrup. Even with all of these substitutions it was still amazing!
I just made this, and it is soooo good. I added just a tiny bit of vanilla, and reduced cocoa powder to 1 Tablespoon.. Put some cream cheese and peanut butter mixed with Liquid Stevia on top for frosting., It is really good. Thanks for the recipe.