I’ve been keeping this squeaky clean, chocolate keto mug cake in my back pocket for a while. My hope was to make a recipe video for it and debut it once I re-introduced eggs, stevia, and cacao from my AIP Keto Reset. But re-intro’s have been crazy. Life has been crazy. Amazing- but crazy. Announcing my new book crazy. Oh yeah, I wrote a dairy + nut free keto paleo cookbook. Made Whole. Check it out HERE.
So! I’m posting this chocolate keto mug cake recipe now. Why? Because you deserve it! It’s easy to make. Dairy free, nut free an totally delish. Bonus it serves two. The perfect treat to whip up with your honey while you Netflix and Chill.
Mug Matters
So technically they’re not mug cakes because I used 6 ounce Pyrex ramekins. But I mean… you microwave them, so yeah, mug cake. You simply mix up the ingredients in a small bowl and distribute evenly among the ramekins. Nuke and presto!
However, you can add the mix to a large mug, you know the one you use when you’re only having “one cup of coffee” but it’s actually the size of your face. That one. And double the cooking time.
Ingredients
A tad bit of coconut flour to thicken. A good amount of anti-oxidant cacao (or carob powder). Large eggs, for binding, fluffy factor and protein. Coconut milk and coconut oil for fat. Stevia glycerite, my preferred kind (taste best and it’s better quality). Baking soda. Pinch of salt. Splash of vanilla.
These chocolate keto mug cakes aren’t eggy or spongy and they taste like real cake, without the sugar overload.
Shop the ingredients here:
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Keto Chocolate Mug Cake
- Prep Time: 5
- Cook Time: 1
- Total Time: 6 minutes
- Yield: 2 1x
- Category: dessert
- Method: microwave
- Cuisine: keto
Ingredients
- 1 ½ tablespoons coconut flour
- ¼ cup cacao powder
- ¼ teaspoon baking soda
- 1/8 teaspoon fine Himalayan salt
- 2 large eggs
- ¼ cup coconut milk
- 3 tablespoons coconut oil, plus more for greasing
- 30–40 drops Stevia Glyceride
- ½ teaspoon vanilla extract
- 2 tablespoons coconut cream, from a chilled coconut milk can
Instructions
- In a small bowl combine the coconut flour, cacao powder, baking soda and salt. Stir with a fork to combine.
- Add in the eggs, coconut milk, coconut oil, stevia and vanilla. Mix with the fork until fully combined. If the eggs are cold the coconut oil might clump up- that’s okay.
- Lightly grease your ramekins then pour in the cake mix half in each ramekin. Place them in the microwave and cook for 1 minutes.
- You can also make these in the oven, 350F for 15 minutes or until done.
- Place a tablespoon of coconut cream on each mini cake and dig in!
Recipe Notes:
- Macros per cake: Calories 391, Fat 33g, Carbs 14g, Fiber 7g (7 net carbs), Protein 11g
Nutrition
- Serving Size: per cake
- Calories: 391
- Fat: 33g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 11g
Angie says
What can I use to substitute egg, gelatin?
Cristina Curp, FNTP says
Please check out my AIP Brownie Mug cake for an egg free recipe
lini says
Made this with maple syrup/honey in place of Stevie and carob powdsr for a low acid (awd) friendly version with what I had on hand. Amazing. I ate both. And made it again for lunch the next day.
Do you by chance have a chocolate chip cookie mug cake version?
Cristina says
Yummm!!!! I don’t, but I will make one now 🙂
Karen says
Made this using monk fruit drops instead of stevia and it was delicious. I put coconut cream on one and made a keto caramel sauce to put over the second one. Both were equally yummy.
Cristina says
awesome!!! thanks for sharing!
Jessica says
I’ve never eaten poison with a fork before until tonight. I took one bite of this and had to immediately brush my teeth and wash my mouth with Listerine. Whyyyyy. Love your blog but this is just no bueno.
Cristina says
What type of stevia did you use? I’m fairly certain from your reaction, you used regular liquid stevia or maybe the powdered kind… not glycerite… which is why it tastes gross.
Katrina Hughes says
How much Swerve would I use instead of Stevia?
Cristina says
Hmmm perhaps 2-3 teaspoons
Bonnie H says
so so yummy….and guilt fee. Thank you!
Julie says
Any idea how much stevia to use if you’re using the powder instead of liquid? The kind i have is typically a 1-1 replacement for regular sugar.
Cristina says
Hmmm if it’s 1-1 to sugar I think 2 tbsp would be good. But I have never used it.
jenn in ga says
i’ve checked in here a few times, and each time i saw that scoop of what i now know is coconut cream on the top, i thought, “why did she put a poached egg on top of her cake?!” is it just me, or do you see a yellow tinge on that first picture?
hope things are going smoothly for your transition from paradise to politico central. and congrats on your book!!!
Cristina says
You’re hilarious! That yellow tinge is sun light 🙂
laura says
you mentioned trying a flax version when you reintro seeds somewhere on social media. I will be all about that! (and I’m still holding out hope that someday eggs stop disagreeing with me so i can eat ALL your recipes)
Cristina says
Yes! I will soon! However, I suspect I would work, even without trying. You could always add a spoonful of sunflower seed butter too. Seed and/or nut butter become very dough-like when cooked!
Dragon Woman says
I never USE A microwave. How do i adapt this recipe to use an oven?
Cristina says
Hey! Oven instructions are included, please refer to the recipe box!
Dragon Woman says
Thank you! Apologies for missing that the first time!