Sometimes, you just need chocolate not a whole cake, not a batch of brownies just one warm, fudgy bite of comfort. That’s where this Keto Mug Cake comes in.
It’s rich, low-carb, and ready in under 5 minutes. Perfect for anyone craving something sweet without wrecking their macros.
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If you’ve ever thought, “I wish I could have dessert without the guilt or cleanup,” this is it. This microwave keto brownie in a mug is fast, gooey, and completely keto-friendly made with almond flour, cocoa powder, and sugar-free chocolate chips.
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Ingredients for Keto Mug Cake
- 1 tbsp melted butter – gives that moist, brownie-like texture.
- 1 large egg – helps bind everything and gives body.
- ¼ cup almond flour – the low-carb base that keeps it fluffy but dense.
- 1 tbsp erythritol (or preferred keto sweetener) – adjusts sweetness to taste.
- 1 tbsp unsweetened cocoa powder – for deep chocolate flavor.
- ½ tsp baking powder – adds just the right lift.
- 1 tbsp Lily’s sugar-free chocolate chips – optional, but highly recommended.
Optional Toppings:
A spoon of whipped cream, a drizzle of sugar-free caramel, or a sprinkle of sea salt.
How to Make a Keto Chocolate Mug Cake
- Mix the ingredients.
In a microwave-safe mug, combine melted butter and egg. Add almond flour, cocoa powder, erythritol, and baking powder. Stir until smooth and lump-free. Fold in the chocolate chips. - Microwave.
Cook for 90 seconds to 2 minutes, depending on your microwave. Start with less time — you can always add a few seconds, but you can’t un-cook it. - Check texture.
The center should look slightly undercooked — it continues to firm as it cools. For a molten texture, stop early. For a cake-like crumb, go the full 2 minutes. - Add toppings & enjoy.
Let cool for a minute. Top with whipped cream or a dollop of nut butter if you’re feeling fancy.
Quick Texture Tip
If your brownie turns out dry, you probably over-microwaved it. Next time, reduce the cook time by 10–15 seconds — every microwave has its own “sweet spot.”
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Tips for the Perfect Mug Brownie
- Use the right mug. Choose a medium-sized (10–12 oz) microwave-safe mug. Too small and it’ll overflow; too big and it’ll dry out.
- Don’t skip the butter. It adds richness and moisture — coconut oil works too.
- Sweetness check. Keto sweeteners vary in intensity. Taste the batter before microwaving and adjust slightly.
- Level up the flavor. Add a pinch of espresso powder or vanilla extract for that bakery-style depth.
Variations & Add-Ins
1. Peanut Butter Swirl
Drop a teaspoon of natural peanut butter in the center before microwaving. It melts into a gooey pocket of heaven.
2. Cinnamon Spice
Add ¼ tsp cinnamon or a pinch of cayenne for a Mexican chocolate twist.
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3. Mint Chocolate
Stir in ½ tsp peppermint extract for a holiday-ready treat.
4. Egg-Free Option
Replace the egg with 2 tbsp unsweetened applesauce or 1 tbsp flaxseed meal + 2 tbsp water. The texture will be softer but still rich.
Frequently Asked Questions
Can I use coconut flour instead of almond flour?
You can, but reduce it drastically — use only 1 tbsp coconut flour for every ¼ cup almond flour. Coconut flour absorbs more liquid.
Can I bake it instead of microwaving?
Yes! Pour the batter into a small ramekin and bake at 350°F (175°C) for about 10–12 minutes.
What’s the best keto sweetener to use?
Erythritol, allulose, or monk fruit blends work best. Avoid liquid stevia — it tends to create a bitter aftertaste.
Why did my mug cake overflow?
That’s a classic first-timer mistake. Use a larger mug or fill only halfway — the batter rises quickly in the microwave.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 286 kcal |
| Protein | 12 g |
| Fat | 25 g |
| Total Carbs | 9 g |
| Fiber | 4 g |
| Net Carbs | 5 g |
(Values may vary slightly based on ingredients used.)
So there you have it your two-minute keto comfort fix.
Rich, fudgy, perfectly portioned, and entirely guilt-free. This keto mug cake isn’t just about dessert; it’s about reclaiming that “I deserve this” moment without sabotaging your progress.
Try it once, tweak it to your taste, and make it your go-to keto dessert. If you enjoyed it, share it with a fellow chocolate lover or better yet, pin it for your next craving.
Because honestly, life’s too short to skip dessert… even on keto.
Keto Mug Cake Recipe (Low Carb Chocolate Brownie in a Mug)
Ingredients
- 1 tbsp melted butter – gives that moist, brownie-like texture.
- 1 large egg – helps bind everything and gives body.
- ¼ cup almond flour – the low-carb base that keeps it fluffy but dense.
- 1 tbsp erythritol (or preferred keto sweetener) – adjusts sweetness to taste.
- 1 tbsp unsweetened cocoa powder – for deep chocolate flavor.
- ½ tsp baking powder – adds just the right lift.
- 1 tbsp Lily’s sugar-free chocolate chips – optional, but highly recommended.
Optional Toppings:
- A spoon of whipped cream, a drizzle of sugar-free caramel, or a sprinkle of sea salt.
Instructions
- Mix the ingredients. In a microwave-safe mug, combine melted butter and egg. Add almond flour, cocoa powder, erythritol, and baking powder. Stir until smooth and lump-free. Fold in the chocolate chips.
- Microwave. Cook for 90 seconds to 2 minutes, depending on your microwave. Start with less time — you can always add a few seconds, but you can’t un-cook it.
- Check texture. The center should look slightly undercooked — it continues to firm as it cools. For a molten texture, stop early. For a cake-like crumb, go the full 2 minutes.
- Add toppings & enjoy. Let cool for a minute. Top with whipped cream or a dollop of nut butter if you’re feeling fancy.
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