Keto Flourless Chocolate Mug Cake

This Keto Flourless Chocolate Cake can be made in your favorite mug for a treat to curb your sweet tooth. Keto Mug Cake Recipes are so easy it will become your new favorite keto dessert!

Since discovering these low carb chocolate chips I have been on a bit of a chocolate kick. Like these Keto Peanut Butter Cups! 

This mug cake is similar to a Keto Mug Brownie in texture - and it is so soft and rich just a few bites are all you need! 

Depending on the exact ingredient brands you use, this keto mug cake has about 6 net carbs. I like to eat half and save the other half for later! 

Remember to always check your ingredient labels and measure your ingredients for the exact macros. 

You can choose to top this flourless mug cake with your favorite low carb berries - or not! Sometimes all I want is chocolate! 

MACROS

I plugged this recipe into my favorite Keto Tracker App - Carb Manager - and it came up with the following macros:

Each Keto Flourless Mug Cake has 9 net carbs, 15 total carbs, 6 g fiber, 17 g fat, 9 g protein, and 229 calories. This gives it a B rating.

This Keto Chocolate Mug Cake is pretty rich - so a few bites is generally all you need to curb your craving! Enjoy!

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Flourless Chocolate Mug Cake

Serves: 1

Ingredients:

• 1 Beaten egg
• 2 tablespoon Unsweetened cocoa powder
• ¼ teaspoon Baking powder
• ½ teaspoon Vanilla extract
• ½ teaspoon Almond extract
• 5 Grams Keto friendly chocolate chips
• 1 tablespoon Erythritol
• 1 tablespoon Heavy whipping cream
• 1 teaspoon Butter unsalted
• ¼ c. Raspberries (optional)

Instructions:

Place 1 teaspoon of butter into a ramekin or mug, and melt the butter in the microwave. Swirl it around to coat the inside of the container. You can also use a cooking spray to grease the inside of the container if you prefer.

In a small bowl, mix together 1 beaten egg and 1 tablespoon heavy whipping cream.

Add ½ teaspoon vanilla and ½ teaspoon almond extract to the egg mixture.

In another small bowl, combine the cocoa powder, erythritol and baking powder, mix to combine well.

Pour the dry ingredients into the greased ramekin or mug.

Add the wet ingredients on top of the dry ones, and stir well with a spoon or fork until the mixture is smooth.

Toss in the chocolate chips

Microwave for 90 seconds.

Remove the ramekin or mug from the microwave after a minute, and either serve in the container or dump out and serve on a plate of your choice.

Crush up ¼ cup of raspberries if desired, and serve on top of the cake. This step is optional, but it makes the difference between a good cake and a great one, give it a try!