Keto Mug Cake Recipe (Low Carb Chocolate Brownie in a Mug)
Make this quick Keto Mug Cake in just 2 minutes! A fudgy, low-carb chocolate brownie in a mug — rich, sugar-free, and completely keto-friendly.
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.