Keto Chocolate Chip Mug Cake
(A Quick 5-Minute Low-Carb Treat)
Prep Time: 5 minutes
Cook Time: 60-90 seconds
Total Time: 7 minutes
Servings: 1
Difficulty: Easy
Dietary: Keto, Low-Carb, Gluten-Free (Dairy-Free option available)
Net Carbs: 3.7g per serving
Equipment Needed:
- 12 oz (or larger) microwave-safe mug
- Fork or small whisk
- Measuring spoons
- Alternative: Oven-safe ramekin if not using microwave
Ingredients:
Dry Ingredients:
- 3 tbsp (21g) almond flour [Sub: 1 tbsp coconut flour]
- 1.5-2 tbsp (18-24g) granulated sweetener [Erythritol, Lakanto, or Swerve]
- ½ tsp baking powder
- Pinch of salt
Wet Ingredients:
- 1 large egg, room temperature
- 1 tbsp (15ml) melted butter or coconut oil
- ¼ tsp vanilla extract
- 1.5-2 tbsp sugar-free chocolate chips, divided [Lily’s recommended]
Method:
- Grease your mug thoroughly with butter or coconut oil.
- Combine all dry ingredients in the mug, mixing well.
- Add egg, melted butter, and vanilla – whisk until completely smooth.
- Fold in half the chocolate chips.
- Microwave on HIGH for 60-90 seconds until the top is just set but still slightly soft.
- Immediately top with the remaining chocolate chips and let stand for 1 minute.
Crucial Tips:
- Don’t overcook! Better slightly underdone than dry.
- Use room temperature egg for better mixing.
- Mug should be at least twice the volume of batter to prevent overflow.
- Watch closely after 60 seconds – cooking time varies by microwave.
Storage & Variations:
Storage:
Best eaten immediately, can refrigerate up to 3 days.
Scaling:
Recipe designed for single serving.
Variations:
- Add 1 tbsp cocoa powder for double chocolate.
- Mix in chopped nuts or unsweetened coconut.
- Top with keto whipped cream or berries.
Common Mistakes:
- Using hot melted butter (will cook the egg).
- Overcooking (leads to rubbery texture).
- Not mixing batter thoroughly.
- Using too small a mug.
The perfect keto mug cake should be moist, tender, and ready in minutes – just like its high-carb cousins, but without the sugar crash!
