There are evenings when you want dessert without heating the oven, dirtying a bunch of dishes, or wrecking your carb goals. That’s where a low carb chocolate mug cake shines. It’s rich, warm, and ready in minutes with a handful of pantry staples.
You mix it in the same mug you cook it in, and the texture hits that sweet spot between cake and brownie. Best of all, you can tweak it to your taste without much effort.
Low Carb Chocolate Mug Cake - Quick, Rich, and Satisfying
Ingredients
- Almond flour (finely ground, not almond meal)
- Unsweetened cocoa powder
- Granulated erythritol, allulose, or monk fruit blend (sugar-free sweetener)
- Baking powder
- Salt
- Egg (large)
- Unsalted butter (or coconut oil)
- Vanilla extract
- Unsweetened almond milk (or other low-carb milk)
- Sugar-free chocolate chips (optional, but highly recommended)
- Whipped cream (unsweetened or lightly sweetened with low-carb sweetener, optional)
Instructions
- Choose the right mug: Use a microwave-safe mug that holds at least 12 ounces. A wider mug cooks more evenly than a tall, narrow one.
- Melt the butter: Add 1 tablespoon butter to the mug. Microwave for 15–25 seconds until just melted. Swirl to coat the sides to help prevent sticking.
- Whisk in the wet ingredients: Crack in 1 large egg, add 2 tablespoons unsweetened almond milk, and 1/2 teaspoon vanilla extract. Whisk with a fork until smooth.
- Add the dry mix: Add 3 tablespoons almond flour, 1 1/2 tablespoons unsweetened cocoa powder, 1 1/2 to 2 tablespoons sweetener, 1/4 teaspoon baking powder, and a pinch of salt. Stir until no dry pockets remain. The batter should be thick but spoonable.
- Fold in the extras: If using, stir in 1 tablespoon sugar-free chocolate chips for melty pockets.
- Microwave carefully: Cook on high for 45–60 seconds. Check at 45 seconds. The top should look set around the edges and slightly glossy in the center. If needed, add 10-second bursts until done.
- Rest and serve: Let it stand 1–2 minutes. This finish-cooks the center and improves texture. Top with a small dollop of whipped cream or a few berries if you like.
Why This Recipe Works
This mug cake keeps carbs low by swapping flour and sugar for almond flour and a zero-calorie sweetener. Almond flour adds moisture and structure without gritty texture.
Cocoa powder gives deep chocolate flavor without extra sugar, while a touch of butter and an egg create that tender, fudgy crumb. A small splash of vanilla and a pinch of salt round it out so it tastes like a real dessert, not a compromise. The microwave cooks it in about a minute, which locks in moisture and keeps it soft.
Shopping List
- Almond flour (finely ground, not almond meal)
- Unsweetened cocoa powder
- Granulated erythritol, allulose, or monk fruit blend (sugar-free sweetener)
- Baking powder
- Salt
- Egg (large)
- Unsalted butter (or coconut oil)
- Vanilla extract
- Unsweetened almond milk (or other low-carb milk)
- Sugar-free chocolate chips (optional, but highly recommended)
- Whipped cream (unsweetened or lightly sweetened with low-carb sweetener, optional)
Instructions
- Choose the right mug: Use a microwave-safe mug that holds at least 12 ounces.
A wider mug cooks more evenly than a tall, narrow one.
- Melt the butter: Add 1 tablespoon butter to the mug. Microwave for 15–25 seconds until just melted. Swirl to coat the sides to help prevent sticking.
- Whisk in the wet ingredients: Crack in 1 large egg, add 2 tablespoons unsweetened almond milk, and 1/2 teaspoon vanilla extract.
Whisk with a fork until smooth.
- Add the dry mix: Add 3 tablespoons almond flour, 1 1/2 tablespoons unsweetened cocoa powder, 1 1/2 to 2 tablespoons sweetener, 1/4 teaspoon baking powder, and a pinch of salt. Stir until no dry pockets remain. The batter should be thick but spoonable.
- Fold in the extras: If using, stir in 1 tablespoon sugar-free chocolate chips for melty pockets.
- Microwave carefully: Cook on high for 45–60 seconds.
Check at 45 seconds. The top should look set around the edges and slightly glossy in the center. If needed, add 10-second bursts until done.
- Rest and serve: Let it stand 1–2 minutes.
This finish-cooks the center and improves texture. Top with a small dollop of whipped cream or a few berries if you like.
Keeping It Fresh
This is a single-serve dessert meant to be eaten right away. If you have leftovers, cover the mug and refrigerate for up to 24 hours.
Reheat in the microwave for about 10–15 seconds to soften, but avoid overcooking or it will turn rubbery.
If you want to plan ahead, pre-mix the dry ingredients in a small jar: almond flour, cocoa, sweetener, baking powder, and salt. Store the jar at room temperature for up to a month. When the craving hits, dump the mix into a mug, add the wet ingredients, and cook as directed.
Why This is Good for You
This dessert cuts out refined flour and sugar, keeping your blood sugar steadier. Almond flour adds healthy fats, vitamin E, and a bit of protein, which help keep you full.
Using a zero-calorie sweetener can reduce total calories and carbs while still delivering that chocolatey satisfaction. There’s no need to skip dessert when it fits your goals and leaves you feeling good afterward.
Common Mistakes to Avoid
- Overcooking the cake: The difference between fudgy and dry is about 10 seconds. Stop the microwave when the center is just barely set.
It will continue to cook as it rests.
- Using coarse almond meal: Coarse meal can make the texture gritty and dense. Use finely ground almond flour for the best crumb.
- Too much sweetener: Overdoing it can leave a cooling aftertaste, especially with erythritol. Start with less and adjust next time.
- Skipping the salt: A small pinch deepens chocolate flavor and balances sweetness.
Don’t leave it out.
- Wrong mug size: A small or narrow mug leads to overflow or uneven cooking. Give the batter room to rise.
- Cold ingredients: Ice-cold milk or egg can cause the melted butter to seize into clumps. Let cold ingredients sit a minute or whisk well to smooth out the batter.
Alternatives
- Dairy-free: Use coconut oil instead of butter and stick with almond milk.
The cake will be slightly more tender and fragrant.
- Nut-free: Swap almond flour for finely milled sunflower seed flour. Note: baking soda can turn sunflower seeds green; stick with baking powder to avoid color changes.
- Keto boost: Add 1 teaspoon MCT oil or a tablespoon of heavy cream in place of part of the almond milk for richer texture and more fat.
- Extra chocolate: Stir in 1 teaspoon unsweetened cocoa nibs or up to 2 tablespoons sugar-free chips. You can also add a square of 85–90% dark chocolate in the center for a molten core.
- Mocha version: Replace 1 tablespoon almond milk with strong coffee or espresso.
Coffee amplifies the chocolate flavor without adding carbs.
- Spice it up: Add a pinch of cinnamon or a small dash of cayenne for a Mexican hot chocolate vibe.
- Sweeter top: Dust with powdered erythritol or drizzle a teaspoon of warmed sugar-free chocolate syrup right before serving.
FAQ
Can I make this without eggs?
Yes. Replace the egg with 2 tablespoons unsweetened applesauce plus 1/2 tablespoon ground flaxseed. The texture will be more brownie-like and slightly denser, but still delicious.
You may need an extra 5–10 seconds of cook time.
What sweetener works best?
Erythritol blends and allulose both work well. Allulose tends to keep cakes moister and has less cooling effect. Monk fruit blends are also great.
If your sweetener is very concentrated (like pure stevia), use much less and adjust to taste.
How do I know when it’s done?
The edges should look set, and the top should be slightly glossy but not liquid. If you gently press the center, it should spring back with a soft indent. Remember, it continues to cook after you stop the microwave.
Can I bake this in the oven?
Yes.
Transfer the batter to an oven-safe ramekin and bake at 350°F (175°C) for 10–12 minutes, or until just set in the center. This method yields an even, tender crumb if you prefer not to use a microwave.
What if I only have coconut flour?
Coconut flour is far more absorbent, so you can’t swap it 1:1. Use 1 tablespoon coconut flour and add an extra tablespoon of almond milk.
The texture will be lighter and more sponge-like.
Can I double the recipe?
It’s better to make two separate mugs for even cooking. If you do double in one large mug, cook in short bursts and pause to let heat distribute. Expect a longer total time and a higher risk of overcooking.
How many carbs are in this?
Exact numbers vary by brand and add-ins, but a typical mug using almond flour and erythritol lands around 5–7 net carbs without chips, or 7–9 net carbs with sugar-free chips.
Check your product labels to be sure.
Why did my cake come out dry?
It was likely overcooked or the batter was too dry. Next time, reduce microwave time by 10–15 seconds, or add an extra teaspoon of almond milk. Allulose can also help keep the crumb more moist.
Wrapping Up
This low carb chocolate mug cake is fast, flexible, and hits the chocolate craving without derailing your day.
With a few pantry ingredients and a minute in the microwave, you get a warm, fudgy treat that feels special. Tweak the sweetness, stir in a few chips, or try a mocha twist—make it yours. Keep a jar of pre-mixed dry ingredients on hand, and dessert is always just a minute away.