Instant Chocolate Bliss in a Mug
Some nights, you just need a warm, chocolatey treat — fast. This Chocolate Almond Mug Cake hits that craving in the best way. It’s rich, moist, and keto-friendly, with just the right amount of sweetness. Best part? You can make it in about 90 seconds. It’s the kind of quick dessert that feels like a reward at the end of a long day.
Why I Love This
When I first started eating keto, I missed those little comfort desserts you can make without thinking too hard. This mug cake brought that joy back. It’s simple, cozy, and perfect for when you want something sweet without turning on the oven. I’ve made this one more times than I can count — and it never gets old.
Key Ingredients & Substitutions
- Almond Flour: Keeps it light and naturally low-carb.
- Cocoa Powder: Choose unsweetened for a rich chocolate flavor.
- Keto Sweetener: Erythritol works great, but any keto-friendly one you like will do.
- Almond Milk: Adds moisture — or try coconut milk for a creamier version.
Cooking Tip Spotlight
Microwave times vary, so start with 60 seconds and check for doneness. The cake should be set but still a little soft in the middle — that’s what makes it taste fudgy and amazing.
Perfect Pairings
Top with:
A sprinkle of cocoa powder for that café-style finish.
A spoonful of sugar-free whipped cream.
Fresh raspberries or a few toasted almonds.
Chocolate Almond Mug Cake
Equipment
- Microwave-safe mug
- Whisk
Ingredients
Dry Ingredients
- 3 tbsp almond flour finely ground
- 1 tbsp unsweetened cocoa powder
- 1 tbsp erythritol or preferred keto sweetener
- 1/4 tsp baking powder
Wet Ingredients
- 1 large egg
- 1 tbsp unsalted butter melted
- 1 tbsp unsweetened almond milk
- 1/4 tsp vanilla extract
Optional Toppings
- 1 tbsp sliced almonds for topping
- 1 tbsp sugar-free whipped cream optional garnish
Instructions
- In a microwave-safe mug, whisk together almond flour, cocoa powder, erythritol, and baking powder.
- Add egg, melted butter, almond milk, and vanilla extract. Mix until smooth and no lumps remain.
- Microwave on high for 60–90 seconds, depending on microwave strength. The cake should rise and set but remain moist inside.
- Let cool slightly before topping with sliced almonds and a dollop of sugar-free whipped cream, if desired.
Notes
Nutrition
