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Keto Coconut Flour Chocolate Mug Cake
American

Keto Coconut Flour Chocolate Mug Cake

A warm, fudgy chocolate cake for one, made in the microwave with coconut flour and cocoa, sweetened sugar-free. From craving to spoon in under five minutes.

5 min
Total time
1
Servings
3 min
Prep
2 min
Cook
beginnerdessertketolow-carbgluten-freegrain-freesugar-freevegetarian
Source: Classic keto coconut flour mug cake

Ingredients

1 servings
  • 14 g coconut flour
  • 10 g unsweetened cocoa powder
  • 24 g powdered erythritol
  • 2 g baking powder
  • 1 egg, large
  • 30 ml heavy cream
  • 15 g butter, melted
  • 2.5 ml vanilla extract
  • 15 g sugar-free chocolate chips, optional

Make it your way

Instructions

Plan my prep
  1. Step 1.In a microwave-safe mug, whisk together the coconut flour, cocoa powder, powdered erythritol and baking powder.
  2. Step 2.Add the egg, heavy cream, melted butter and vanilla; whisk until completely smooth with no dry pockets.
  3. Step 3.Stir in the chocolate chips if using.
  4. Step 4.Let the batter rest 2 minutes, since coconut flour needs a moment to absorb liquid and thicken.
  5. Step 5.Microwave on high for 70 to 90 seconds. Start checking at 70 seconds; the top should spring back and look set.
  6. Step 6.Do not overcook or it will turn rubbery; the center should stay moist.
  7. Step 7.Cool for 1 minute, then eat straight from the mug, optionally topped with a spoon of whipped cream or berries.

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