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Keto Chocolate Mug Cake

  • Author: Cristina Curp
  • Prep Time: 5
  • Cook Time: 1
  • Total Time: 6 minutes
  • Yield: 2 1x
  • Category: dessert
  • Method: microwave
  • Cuisine: keto


  • 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
  • 3040 drops Stevia Glyceride
  • ½ teaspoon vanilla extract
  • 2 tablespoons coconut cream, from a chilled coconut milk can


  1. In a small bowl combine the coconut flour, cacao powder, baking soda and salt. Stir with a fork to combine.
  2. 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.
  3. Lightly grease your ramekins then pour in the cake mix half in each ramekin. Place them in the microwave and cook for 1 minutes.
  4. You can also make these in the oven, 350F for 15 minutes or until done.
  5. 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


  • Serving Size: per cake
  • Calories: 391
  • Fat: 33g
  • Carbohydrates: 14g
  • Fiber: 7g
  • Protein: 11g

Keywords: keto mug cake